I had a craving for these, since I hadn't made them in awhile. Eating them piping hot is the cook's prerogative It made me blissfully happy ! This said by someone who ate 5 while she was supposed to be on a diet ...Please refer to the notes on how to make the pie crust. Adjust the cooking time for the custard according to your microwave. (Be careful not to overcook it.) Recipe by Yukiline

Egg tarts are a fovoured Asian 'dimsum' that originated from Hong Kong. Nowadays you can find it almost everywhere in Malaysia and Singapore. There are two versions of the egg tart: the one with flaky crust (also known as Portuguese egg tarts), and the one with cookie-like crust, as featured above and also my favourite.Be careful when baking as the egg custard burns easily. Check the colour while baking- it should be done when the custard becomes yellow.

I created this recipe as a request.The finish differs depending on the oven, so please adjust the baking time while checking the colour of the tarts. Recipe by Otometeo

#MidnightCravingsThis was originally a Portuguese recipe . A mouth watering snack to satisfy anyone's midnight craving !

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

Macau egg tarts with fillings of a Hong Kong twist

Dim sum egg tarts. So much better than at the restaurant.

My kids' favourite ones

It's called hongkong egg tart, or milk pie.

The expiration date on my eggs and milk were drawing near, so I wanted to make egg tarts. But then the recipe I knew was so time-consuming since it used heavy cream and the egg mixture had to sit for a while. So, as an experiment, I made it with just the milk, and it turned out great!During this time of the year (the summer) the puff pastries will defrost instantly once they're out of the freezer, so make sure not to take them out too soon. The puff pastries are easier to handle of you wrap up its top and bottom with a plastic wrap. The aluminum cups will flatten and spread when you put the batter on top. To prevent this, pinch and harden the four corners at the start. This will make the cups a bit sturdier. Recipe by toshimasu