The contrast between the crisp tart shells and the rich, creamy custard makes these Chinese egg tarts an irresistible treat, bringing back memories of childhood in my mom's kitchen.
Ingredients
- 1.5 cups water
- 0.75 cups white sugar
- 4 large eggs
- 0.25 cups evaporated milk
- 24 unbakeds tart shells , 3-inch
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C).
-
2
Combine water and sugar in a saucepan and bring to a boil. Cook until sugar dissolves. Remove from heat and cool to room temperature.
-
3
Beat eggs in a large bowl. Add evaporated milk and continue beating until combined. Add sugar water, and mix until well combined. Place tart shells on a baking sheet. Strain custard through a sieve into a large cup with a spout. Fill tart shells.
-
4
Bake in the preheated oven until custard puffs slightly and is mostly firm, about 20 minutes.
Nutrition Facts
Per serving
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