Chinese Egg Tarts

Ingredients

• 1 sheet puff pastry, thawed and refrigerated
• 1/3 cup plus 1 tbsp (80g) white sugar
• 2/3 cup (150g) hot water
• 1/3 cup (75g) evaporated milk
• 2 large eggs plus 1 egg yolk
• 1/2 tsp vanilla
• 9–12 foil tart tins (approx. 3″ in diameter and 1″ deep is best)

Instructions

1. Preheat oven to 400F and position rack in lower third of oven.
2. Completely dissolve the sugar in the hot water and set aside to cool.
3. Roll out the pastry dough to 12 x 12 inches or 14 x 14 inches and cut out 9-12 circles using a 4 inch cookie cutter. Fit the pastry circles into the foil tart tins and place on baking sheet.
4. Whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water together. Stir in the room temperature sugar solution. Strain the egg mixture into a large measuring cup through a fine sieve. Carefully pour into tart shells, filling to just below the rim.
5. Bake at 400F for 10-15 minutes until the edges are lightly brown. Please keep an eye on the tarts as they are baking. As soon as the custard starts to puff, you need to open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled.
6. Once the edges start to brown, reduce the heat to 350F and bake for another 10-15 minutes or until the custard is done. You can test the filling by inserting a toothpick into the custard, if it can stand on its own, it’s done.