Egg Custard Tarts Recipe
Our take on the Portuguese ‘Pastel de nata’, crossed with a Hong Kong egg tart, crossed with a Macau egg tart…
1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed
6 egg yolks
¾ cup (175 mL / 150g) sugar
2 tbsp (30 mL) corn starch (corn flour)
2¾ cups (680 mL) milk
2 tsp (10 mL) vanilla extract
Pre-heat the oven to 400ºF (200ºC)
Dissolve the corn starch in the milk, and strain into a saucepan.
Add sugar, egg yolks, and vanilla extract into the milk. Whisk.
Cook the mixture over medium heat, whisking constantly until it’s thickened.
Set the custard aside to cool while you prep the pastry.
Roll the pastry into 2 tight logs.
Cut each log into 6 equal pieces.
Place one piece of pastry into each muffin cup. Push the pastry straight down in the centre and up the sides of the cup.
Divide the custard between each pastry filled cup.
Bake for 20-25 minutes, or until the custard is blistered and golden.