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Flaky Chinese Egg Custard Tarts with Puff pastry

Flaky Chinese Egg Custard Tarts with Puff Pastry

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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Course Dessert, Snack
Cuisine Chinese
Servings 12 egg tarts

Equipment

  • 12-cup Muffin Tin This helps achieve the perfect tart shape. Mini tart pans or silicone muffin cups work as well.
  • Rolling Pin For rolling out puff pastry evenly.
  • Fine-mesh sieve Essential for straining the custard to achieve that silky-smooth texture characteristic of a proper egg custard tart recipe.
  • Measuring cups & spoons Precision is key to a consistent custard.
  • Mixing bowls One medium bowl for mixing the custard and a small one to beat the eggs.
  • Whisk For gently combining ingredients without incorporating too much air.
  • Pastry Brush Optional, if you want a glossy edge on the puff pastry by brushing with egg wash.

Ingredients
  

For the Pastry

  • 1 package about 14 oz frozen puff pastry sheets, thawed
  • All-purpose flour for dusting

For the Custard Filling

  • 1 cup whole milk warm, not hot
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup evaporated milk
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt

Optional Twist: A sprinkle of ground nutmeg or a splash of almond extract can elevate the flavor if you're feeling adventurous.

Instructions
 

Preheat the Oven

  1. Start by preheating your oven to 375°F (190°C). Make sure the rack is in the middle of the oven to ensure even baking.

Prepare the Puff Pastry

  1. Lightly flour your working surface and gently roll out each puff pastry sheet to smooth out the folds. Using a round cutter or glass, cut circles large enough to fit into each muffin cup with a slight overhang. Press the circles gently into each cup, ensuring the pastry goes up the sides to hold the custard.

Tip: If your pastry gets too soft while working, pop it into the fridge for a few minutes to firm up. You want it cold when it goes into the oven for optimal flakiness.

    Make the Custard

    1. In a small bowl, lightly beat the eggs until combined but not frothy. In a separate mixing bowl, dissolve the sugar in the warm milk. Then, add the evaporated milk, vanilla extract, salt, and the beaten eggs. Mix gently with a whisk until smooth.
    2. Important Step: Strain the mixture through a fine mesh sieve to eliminate any egg solids or bubbles, which gives your baked egg custard that characteristic smooth top.

    Fill the Tarts

    1. Carefully ladle or pour the custard into the puff pastry shells, filling each about 80% full to allow room for rising.

    Bake

    1. Bake in the preheated oven for about 22 minutes. The custard should be just set—slightly jiggly in the center but not watery. The tops may dome slightly and sink a little upon cooling, which is normal.

    Cool

    1. Let the egg tarts cool in the pan for about 5–10 minutes before transferring them to a wire rack. They can be enjoyed warm, at room temperature, or even cold straight from the fridge.