We use 20cm square store-bought puff pastry sheets and ten 1/4-cup capacity fluted tart tins (you can also use muffin tins of a similar size).
This recipe was first published on TheStar at https://www.thestar.com.my/food/food-news/2020/09/19/how-to-master-different-kinds-of-pastry
- 2 sheets (20cm square) frozen puff pastry, defrost in the fridge
- 375ml full-cream/whole milk
- 2-3 tea bags or 2 1/2 tbsp loose leaf tea
- 50ml evaporated milk
- 2 1/2 tbsp condensed milk
- 2 tbsp sugar
- 3 eggs, at room temperature
- 1 1/2 tbsp corn starch
- A pinch of salt
- Stack the 2 sheets evenly. Roll up tightly into a cylinder (20cm long and 4cm in diameter). Wrap in cling film and chill for 30 minutes.
- Cut the pastry roll into ten 2cm-wide disc. Place a disc cut side up on your work surface. Sprinkle with a little flour and flatten with your palm. Use a rolling pin to roll out the pastry to 10cm wide; line the tart tin. The pastry should extend 5mm above the rim of the tin (this protects from custard overflow). Repeat with remaining pastry. Place the pastry shells in the fridge, 1 hour.
- Pour the milk into a saucepan and bring to the boil over medium heat. Turn off the heat and add the tea. Steep the tea for at least 15 minutes; strain. Let the tea cool slightly, then add evaporated and condensed milks.
- In a bowl, whisk the eggs with sugar until smooth. Whisk in corn starch and salt.
- Add the milk tea to the eggs and whisk until smooth. Pour custard through a sieve into a jug. Cover and refrigerate until cold.
- Preheat the oven to 220ºC. Remove the frozen pastry shells from the freezer. Place them on a baking tray. Fill each shell with the cool custard to 5mm from the top of the pastry. Immediately place the tarts in the hot oven. The filling will dome as the tarts bake. Bake until pastry is golden and the custard starts to blister, 25-30 minutes. Cool the tarts in their tins on a metal rack. The custard will fall as it cools.