Frozen Puff Pastry Egg Tarts 冷冻酥皮蛋塔

The egg tart or commonly know as 'daan taat' in cantonese is a kind of custard tart pastry found in Portugal, England, Hong Kong and various Asian countries which consists of an outer pastry crust that is filled with egg custard and baked. Normally egg tarts have two main types of cursts, namely shortcrust pastry or puff pastry.

If you like egg tarts but do not have time to make the tart pastry, then this simple, easy and quick version of egg tart using frozen puff pastry will suit you well.

Recipe adapted from Sonia of Nasi Lemak Lover

Ingredients:

240g Hot water

90g Granulated white sugar

3 Eggs

1/4 tsp Vanilla extract

1/4 tsp White vinegar

12 pieces Frozen square puff pastry, thawed ( I used 11 pieces)

You will also need:

12 Cups/holes muffin pan

Method:

• Pre-heat oven to 180C or 350F.

• Dissolve sugar in hot water, set aside to cool.

• Break eggs in a mixing bowl. whisk lightly as you do not want to incorporate too much air in it.

• Add the sugar syrup, vanilla extract and vinegar in the whisked egg and lightly stir to combine.

• Sift twice and set aside.

• Arrange the thawed puff pastry in a muffin pan.

• Pour egg custard filling in the puff pastry, about 90% full.

• Bake in the oven for 30 minutes or till golden brown.

• Remove from oven and leave to cool on wire rack.

HAPPY BAKING AND COOKING!