Macau-Inspired Egg Tarts

Name: Macau-Inspired Egg Tarts
Yield: 6 servings
Cuisine: American
Ingredients: 1 sheet Frozen puff pastry; 250 ml Milk; 3 tbsp Granulated sugar; 2 Egg yolk

cookpad.japan @cookpad_jp

The whole reason that I travelled to Macau was to eat an egg tart. They were absolutely flying off the shelves! They're so small that you can eat 2 tarts quite easily.

Make sure to roll the pastry as thinly as possible, bake until golden and eat whilst still piping hot. Once they cool, you can reheat them in a toaster oven to get back that crispy outside and thick centre.
Since you should be rolling the puff pastry quite thinly, you should be aiming to use just 1/2 sheet. If the puff pastry becomes a bit soft during rolling, simply put it in the freezer to chill, then continue to use. Recipe by Setsubunhijiki

The whole reason that I travelled to Macau was to eat an egg tart. They were absolutely flying off the shelves! They're so small that you can eat 2 tarts quite easily.

cookpad.japan @cookpad_jp

The whole reason that I travelled to Macau was to eat an egg tart. They were absolutely flying off the shelves! They're so small that you can eat 2 tarts quite easily.

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Ingredients

6 servings

1sheet Frozen puff pastry
250 mlMilk
3 tbspGranulated sugar
2Egg yolk

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Steps

1

Roll the puff pastry sheet out as thinly as you can and fit it into the muffin tray mould (it'll be easier if you cut the pastry with a 10 cm cookie cutter, then fit it into the mould). You don't have to stretch the pastry so it peeps out of the mould.
2

Cover the pastry in parchment paper and pie weights and bake on the top shelf of your oven for 15 minutes at 200℃.
3

Add the milk and sugar to a saucepan and heat. When the mixture starts to bubble, continue to stir it for about 15 minutes or until the mixture has reduced to half its original size.
4

When the mixture has cooled, add in the egg yolks and vanilla essence and mix. Then strain the mixture.
5

Pour an even portion of the egg mixture into each of the tart crusts from Step 2. The mixture may seem to be a bit hard, but don't worry. Bake on the top shelf of the oven at 230℃ for 12-13 minutes until golden brown.
6

The egg tarts that I ate in Macau had a nice crispy pastry but tasted of cheap oil, which was a shame!