Macau-Inspired Egg Tarts

1. 1

   Roll the puff pastry sheet out as thinly as you can and fit it into the muffin tray mould (it'll be easier if you cut the pastry with a 10 cm cookie cutter, then fit it into the mould).

2. 2

   You don't have to stretch the pastry so it peeps out of the mould.

3. 3

   Cover the pastry in parchment paper and pie weights and bake on the top shelf of your oven for 15 minutes at 200C.

4. 4

   Add the milk and sugar to a saucepan and heat.

5. 5

   When the mixture starts to bubble, continue to stir it for about 15 minutes or until the mixture has reduced to half its original size.

6. 6

   When the mixture has cooled, add in the egg yolks and vanilla essence and mix.

7. 7

   Then strain the mixture.

8. 8

   Pour an even portion of the egg mixture into each of the tart crusts from Step 2.

9. 9

   The mixture may seem to be a bit hard, but don't worry.

10. 10

    Bake on the top shelf of the oven at 230C for 12-13 minutes until golden brown.

11. 11

    The egg tarts that I ate in Macau had a nice crispy pastry but tasted of cheap oil, which was a shame!

* Per serving · 4 servings · Values may vary.

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