Cantonese Egg Tarts with Flaky Pastry
ChineseChinese RecipesGolden eggsMedium
Cantonese dan tat: crisp flaky pastry filled with a silky sweet egg custard.
Prep time15 min
Cook time20 min
Total time35 min
Servings6
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1 cup water
- 1/2 cup evaporated milk
- 1 tsp vanilla essence
- 12 ready puff pastry tart shells
- 1 tsp cornflour (optional)
Method
- Heat the water and sugar until dissolved; cool completely.
- Whisk the eggs, then stir in the sugar water, evaporated milk and vanilla; strain.
- Place the tart shells on a baking tray and fill each three-quarters full.
- Bake at 200 C for 18 to 20 minutes until the pastry is golden and the custard is just set.
- Cool for 5 minutes before serving warm or at room temperature.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)6 g
Fat (estimate)13 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: bake until the custard is set and no longer liquid in the centre; refrigerate leftover tarts and eat within 2 days. Allergens: egg, milk, wheat (gluten). Pakistani alternative: use ready puff pastry from a supermarket bakery section; evaporated milk is sold as canned milk.