Arrow Created with Sketch. Back to The Recipes Chinese Egg Tart Desserts Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 9 Ratings PRINT Page 1 Created with Sketch. Prep Time 30 minutes Cook Time 15 minutes Serving Yield 3 tarts Egg tarts can be found all over the world, but historically, all variations lead back to the Chinese egg tart. And despite having many regional forms, this version captures all the best aspects of the traditional pastry, starting with a substantial, flaky crust filled with a rich, custardy base that's sweetened with honey and freshly squeezed orange juice. By: Chef Edward Lee Ingredients 1 sheet frozen puff pastry 3 Pete and Gerry's Organic Eggs, room temperature 1/2 cup evaporated milk, room temperature 1/2 cup sugar, dissolved in 3/4 cup hot water 1 teaspoon vanilla 3 tablespoons honey 1/2 orange, juiced Directions Step 1 Spray the cups of a standard muffin pan with nonstick spray or grease with olive oil. Step 2 Lay puff pastry across a cutting board. Using a cookie cutter or the edge of a drinking glass, cut out 3-inch circles from the puff pastry, then nestle each circle into the cups of the muffin pan. Repeat with the remaining puff pastry until all cups are filled. Transfer filled muffin pan to the refrigerator. Step 3 In a large bowl, whisk together eggs and evaporated milk. Add sugar water and vanilla, and continue to whisk until well combined. Strain the mixture through a fine mesh strainer. Step 4 Preheat oven to 400F. Remove muffin pan from refrigerator. Fill each empty pastry shell almost to the top with custard, then transfer muffin pan to a sheet tray and bake for 10 minutes. Step 5 Reduce oven temperature to 350F and bake tarts for another 5 minutes, or until custard is set and slightly browned on top. Remove tarts from the oven and let cool slightly. Carefully remove each tart from the muffin pan. Step 6 In a small bowl, mix honey with orange juice until blended. Drizzle mixture over each tart and serve immediately. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Jen macaso November 16, 2019 How to make the dough? Reply Page 1 Created with Sketch. 1 Reply [email protected] November 27, 2019 Hi Jen! For this recipe, we actually recommend using store-bought puff pastry. This type of dough can be really tough to get right, even for the most seasoned chefs, and although we usually recommend homemade doughs whenever possible, puff pastry is one that's simply easier to purchase rather than make at home. If you'd like to try your hand at making homemade puff pastry, this is a great recipe to start with: https://www.cooksillustrated.com/recipes/136-quickest-puff-pastry. Reply Page 1 Created with Sketch. Natalie L September 01, 2019 Can you clarify Step 4? "Fill each empty pastry shell almost to the top with custard, then transfer muffin pan to a sheet tray and bake for 10 minutes." Do you take it out of the muffin pan and place on a flat sheet? Step 5 says remove from muffin pan, so I don't understand if the egg tarts were removed from the muffin pan prior. Reply Page 1 Created with Sketch. 1 Reply [email protected] September 03, 2019 Hi Natalie, we're sorry for the confusion. The tart pan should be removed from the oven but the tarts themselves need to stay in the pan until they are cooled. Then they can be removed safely. Hope that helps! Reply Page 1 Created with Sketch. mmudd August 26, 2019 Does this recipe really make only three tarts!?? Reply Page 1 Created with Sketch. 1 Reply Kayce Mae August 27, 2019 Hi there, The serving yield is 3 tarts per person. The recipe itself will yield 12 tarts when using a standard muffin tin! Reply Page 1 Created with Sketch.