Ching He-Huang'S Chinese Egg Custard Tarts

1. 1

   Heat the oven to 400 degrees. Lightly grease a 12-cup muffin pan with some butter.

2. 2

   Roll out the pastry on a board to about 1/4 inch thick. Cut out 12 circles, using a 3-inch round cutter and line the muffin cups with the pastry circles.

3. 3

   Put the filling ingredients in a small bowl and beat lightly until smooth. Pour the filling into the pastry-lined tart pans, leaving 1/4 inch at the top.

4. 4

   Bake the tarts for about 10 minutes, then reduce the heat to 350 degrees. Bake for 10-15 minutes more, until the custard has set. Test by inserting a small toothpick - it should come out clean. These can be served cold, but are much nicer warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.