Welcome to the ‘#HealthyEating’ series! #HealhyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan western recipes, Egg Tarts. This well-known dessert uses store-bought puff pastry to form the outer crust along with some silky egg custard. It’s found in Chinese cuisine derived from the English custard tart and Portuguese pastel de nata.
Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.
- 2 eggs
- 200ml milk (low-fat or full cream)
- 1/4cup fine-milled raw sugar (or castor sugar), one teaspoon more if you like your tarts sweeter
- 1/2 sachet vanilla sugar (or 1/2 tsp vanilla essence)
- 1 packet of frozen pie dough, 250g
- 20g butter, half melted
- Preheat oven to 160°C. Beat the first four ingredients together.
- Butter two six-cup medium muffin pans with a brush.
- Roll out the dough to 3mm thin (or just unroll a pre-rolled one). Cut rounds of dough with an upside-down cup to fit halfway up the muffin holes.
- Through a strainer, pour the egg mixture into each dough-lined cup, leaving 4mm of the rim. (You'd be in Sticky City if it overflows.)
- Bake for 15 minutes. Turn up the heat to 175°C for the lower part of the oven. Bake for another 6 minutes.
- Remove muffin pans. Let cool for a few minutes before gently loosening tarts with a small blunt knife. Cool tarts on a wire rack.
- To make your own dough:Use 80g of butter cut into 2 1/2 cups flour and kneaded with up to 2/3 cup water to a pliable consistency