Sometimes I crave egg tarts, especially when they are warm out of the oven. My mom taught me this recipe. This recipe doesn't require much ingredients and turns out pretty good.
My tips: oven temperatures and times might need to be changed a little bit depending on your oven. You need to monitor the tart in the oven.
Egg tart recipe
Makes 9-10 egg tarts
Ingredients:
- 225 grams hot water (almost 1 cup of hot water)
- 110 grams powdered sugar
- 3 eggs
- 85 grams evaporated milk
- 1/2 teaspoon vanilla extract
- VIP pastry shells (these are in your freezer section)-comes in packets of 8
- Preheat oven to 400 degrees Fahrenheit
- Put tart shells from freezer onto baking pan. You might want to line the baking pan with aluminum foil in case the egg tarts spill over.
- Mix 225 g hot water and 110 g powdered sugar. Do this early because you want it to slightly cool
- Beat eggs and evaporated milk together. Beat well.
- Pour water and sugar combination into egg solution. Make sure the water solution isn't too hot or else it will cook the egg
- Add 1/2 tspn vanilla extract
- Pour egg solution into tart shells. (optional- after I pour the egg solution, I like to spoon out any bits of egg that are floating at the top. it's time consuming, but it will make the egg tart look a little prettier)
- Bake on lower level until pastry shells are golden brown. Takes approximately 10-15min
- Move egg tarts to higher rack and reduce temperature to 360 degrees Fahrenheit until the egg tarts expand a little (~ 3-5 min)
- When see the egg solution expand, bake for ~12 more minutes with the oven door cracked open about 2 inches. Stop baking when the egg tarts are no longer watery.
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