Egg Custard Tart
Whenever I go out to dim sum, the one thing I always have to have is the egg custard tart. To me the egg custard tart is an interesting experience in each bite. It is sometimes egg-y and sometimes milk-y. Sometimes slimy. Sometimes firm. Always delicious.
So it made sense to me to try to make some. Being my own worst critic, I asked for critique from the Chinese members of my family and got a thumbs up from everyone.
I guess this egg custard tart recipe is the real deal then. So, let’s get to baking…
1) Preheat the oven to 400 degrees F.
Option 1- Grease a 12-portion nonstick muffin tin with melted butter or non-stick spray.
Option 2- Line the muffin tin with paper baking cups.
PRO-TIP: Since you will likely serve the egg custard tarts in the paper baking cups, I personally feel it is best to bake them in the paper baking cups. This method also helps facilitate removal from the baking tin.
2) Cut circles from the puff pastry sheets using a 3 1/2-inch plain cutter and transfer them to the cups in the muffin tin. Press the dough evenly into the edges of each muffin cup, lining the sides.
(As I said in another recipe, sometimes it is a better use of energy and time to buy things pre-made. Pastry sheets fall into that category along with pie shells. Up to you though.)
3) Whisk the milk, confectioners’ sugar, egg yolks and egg together in a large glass measuring cup until silky smooth.
4) Pour the mixture into each crust, leaving 1/8 inch at the top. Bake in the center of the oven, aprox 12 to 15 minutes, until the pastry begins to brown. The filling should be set but still jiggle and a toothpick inserted into the center of a tart comes out clean.
5) Cool in the pan for 10 minutes before removing.
This egg custard tart recipe produces a dessert delicious enough on its’ own though you certainly could top with a caramelized banana slice or a couple blueberries. Either way you and your tarts will be the star of the party.
Try out the recipe and let us know what you think in the comments below.