Chinese Egg Tarts

Directions

1. 1

   Line your molds properly

   Cut the puff pastry into rounds slightly larger than your tart molds, then press each round into the mold, working it gently up the sides so it holds its shape without stretching or tearing.

2. 2

   Dissolve the sugar completely

   Stir the sugar into hot water until every grain has dissolved, then set it aside to cool to room temperature - adding hot sugar syrup straight to eggs would scramble them.

3. 3

   Whisk the custard smooth

   Once the sugar water has cooled, whisk in the eggs, evaporated milk, and vanilla until fully combined into a pale, even custard.

4. 4

   Strain for that signature glassy top

   Pass the custard through a fine sieve into a pitcher, pressing gently, to catch any bits of unmixed egg white or foam - this single step is exactly what gives bakery-style egg tarts their smooth, mirror-like surface.

5. 5

   Fill without overfilling

   Pour the strained custard into the pastry-lined molds, filling each about three-quarters full to leave room for slight expansion during baking.

6. 6

   Bake until just set

   Bake at 400F (200C) for 15-20 minutes, watching closely near the end - pull them the moment the pastry turns golden and the custard is set around the edges but still has a gentle wobble in the very center.

7. 7

   Cool in the mold first

   Let the tarts cool in their molds for 10 minutes before carefully lifting them out - this brief rest lets the custard firm up enough to hold its shape when unmolded.

8. 8

   Serve warm or at room temperature

   Enjoy them either freshly warm, when the pastry is at its flakiest, or once fully cooled, when the custard sets to a cleaner slice.