Hong Kong Egg Tarts

Flaky pastry cases filled with a smooth, just-set sweet egg custard.

Photo: YUEO YRUAIN LUKAM · CC0

Ingredients

• 3 eggs
• 320 g puff pastry
• 120 ml evaporated or whole milk
• ½ tsp vanilla extract
• 80 g sugar
• 150 ml hot water

How to make Hong Kong Egg Tarts

1. Dissolve the sugar in the hot water and cool, then whisk in the eggs, milk and vanilla and strain.
2. Line a muffin tin with rounds of pastry.
3. Fill with custard and bake at 200 °C until just set with a slight wobble.