HONG KONG Style Egg Tarts Using Store Bought PUFF PASTRY

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream provides a dairy-free option with rich texture.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with unique flavor.

Preheat the oven to 375°F (190°C).

Mix all-purpose flour, sugar, and salt in a bowl.

Cut in unsalted butter until the mixture resembles coarse crumbs.

Add cold water gradually, mixing until a dough forms.

Chill the dough for 30 minutes in the refrigerator.

Roll out the dough on a floured surface and cut into circles.

Press the circles into a muffin tin to form tart shells.

In a separate bowl, whisk together egg yolks, milk, heavy cream, and vanilla extract until smooth.

Strain the egg mixture through a fine sieve into a jug.

Pour the egg mixture into the tart shells until three-quarters full.

Bake in the preheated oven for 20-25 minutes until the filling is set and the tops are lightly browned.

Remove from the oven and let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens