Chinese Egg Tarts
I love Chinese egg tarts. I know the rage at the moment seems to be Portuguese egg tarts, and hey, I love those too. But the flaky pastry that are a very real part of the Chinese egg tart is hard to pass up. It layers beautifully and is sort of salty. These are not very sweet, but so delicate and creamy. I highly recommend you get onto it immediately. Given that Singapore is off my travel plans for the next few months, this was a great alternative!
OH, that pastry!
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- 170 Grams water
- 100 Grams Raw Caster Sugar BUY
- 5 eggs
- 80 Grams milk
- 1/2 Batch Chinese Puff Pastry ready to roll (make a full batch though! You'll want it for other things) Recipe
Preheat oven to 180°C. Place mini tart tins on a tray.
Make sugar syrup by placing water and sugar into the Thermomix bowl and cook 3 min/80°C/speed 2. Set aside and cool completely.
Place eggs into the Thermomix bowl and whip 1 min/Butterfly/speed 3.
Add milk and the cold sugar syrup and combine 30 sec/Butterfly/speed 3.
Roll out the Chinese Puff Pastry thinly (about 3mm) and cut out circles slightly larger than your tart tins. Place puff pastry in the tins, pushing against the sides. Cut off any excess.
Pour egg mix inside about 3/4 the way up the shell.
Bake for 12-16 minutes. Or until there are specks of browning. Mixture will rise up like a dome, but sink back down once cooled. The browner specks also seem to disappear which is part of the art. You want pale golden tarts, that are fully cooked.
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