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Hong Kong Egg Tarts


๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

๐Ÿ”ธ 1 Puff Pastry Sheet

๐Ÿ”ธ 1โ„3 cup Sugar

๐Ÿ”ธ 3 Eggs Yolks

๐Ÿ”ธ 1 cup Milk

๐Ÿ”ธ 1โ„4 cup Half and Half

๐Ÿ”ธ Egg Tart Molds


๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1. In a small sauce pan on medium-low heat add 1โ„3 cup Sugar, 1โ„4 cup Half and Half, and 1 cup of Milk. Stir everything together until the sugar dissolves. Once the sugar have dissolved, turn off heat and let your milk mixture cool completely.


2. In a separate bowl, beat 3 egg yolks.


3. Pour beaten egg yolks in the milk mixture once itโ€™s been cooled.


4. Strain the mixture through a sieve and set aside.


5. Layout your Puff Pastry Sheet. Make sure itโ€™s not frozen, if it is leave it out for about 30 minutes for it to thaw out.


6. Using a circle cookie cutter, cut out small circles.


7. Press the dough into an Egg Tart mold.


8. Pour in the filling. DO NOT fill to the top, you need to leave some space. Bake at 350ยฐ F for 25 minutes or until golden.


9. Remove from oven and let it cool down. Enjoy it warm or at room temperature.

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