These gorgeous Chinese Egg Tarts have a sweet egg custard middle encased in puff pastry dough. Think of these delicious tarts like an Asian crème brûlée!
- Preheat oven to 400 degrees. Place the rack in lower half of the oven. In a glass measuring cup, dissolve the sugar with the warm water and set aside to get to room temperature.
- Sprinkle a pastry board with coconut flour. Roll out the puff pastry dough onto the board, to about 14×14. Use a 4-inch cookie cutter to make cut-outs of 10-12 circles. Gently press each circle into a tart tray or tart tins, coming up a little over the rim. (If using a tart tray, make sure to spray with cooking or baking spray first.) Put in the oven for no more than 5-6 minutes, until just slightly golden brown. Remove the tray from oven and set aside.
- Meanwhile, whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water until well combined. Strain the mixture through a sieve or fine strainer into large bowl with a pouring spout. Carefully pour the egg mixture into each pastry shell just below the shell’s rim.
- Bake at 400 degrees for 10-15 minutes, or until the custard is firm when pressed and the pastry cups are nicely golden brown. Gently remove the tarts from the tart pan and serve while warm.
- Using store-bought puff pastry dough is the easy route here! Why give yourself extra work? You’ll thank me later! 😘
- Get yourself a shallow tart tray. I used a silicone tart tray that made it easy to pop out when it was done, but a regular tart tray will work just fine too! You definitely don’t want anything too deep (like a muffin tray).
- A 4-inch cookie cutter works the best with these egg tarts. I used a scalloped edge but it’s not necessary.
- Open the oven slightly if the custard begins to puff up too much.
Adapted from Little Sweet Baker
Keywords: egg tarts, Chinese egg tarts, Asian dessert