Recipe: Chinese Custard Tarts18 Aug 2017
You’ve probably had them before at some of your favourite Chinese restaurants, but now you can make them at home!
You can find the ingredients for these Chinese custard tarts at Box Hill Central.
- 6 egg yolks
- 100g caster sugar
- 150ml pure (thin) cream
- 1/2 cup (125ml) milk
- 2 tsp vanilla extract
- 2 sheets frozen puff pastry, thawed
Preheat the oven to 180°C. Grease a 12-hole muffin pan.
Combine yolks, sugar, cream, milk and vanilla in a jug and set aside. Cut one pastry sheet in half. Sit one half on top of the other and roll up from the shortest end to form a log. Repeat with the other pastry sheet. Cut each log into 6 rounds. Roll out each round on a floured surface to make a 10cm circle.
Press each pastry circle into a greased hole of the muffin pan. Fill the pastry shells with the custard and bake for 18-20 minutes until puffed at the edges and pale golden on top. Remove from oven and set aside to cool slightly.
*Recipe from Taste.com.au