Photograph of the finished Egg tart

China · Bánh trứng vỏ ngàn lớp

Egg tart

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Puff pastry Puff pastry 1.2 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Fresh milk Fresh milk 1 ⅔ cups
  • Photograph of Sugar Sugar 6.3 oz
  • Photograph of Evaporating milk Evaporating milk ⅔ cup
  • Photograph of Vanilla Vanilla 0.1 oz
  • Photograph of Flour Flour 1.1 oz

Method

  1. 1 Roll out the puff pastry dough to a thickness of 3 mm, then cut it into a circle and press it into the tart mold, with the crust gradually thinning towards the rim of the mold.
  2. 2 Let the crust cool for 1 hour; the chilled crust will expand into a layer instead of shrinking when baked.
  3. 3 Heat the milk with the sugar until dissolved, then let it cool down to 40 degrees Celsius before mixing in the beaten eggs.
  4. 4 Filter the filling through a sieve twice and skim off any foam or air bubbles that would cause the tart surface to become porous.
  5. 5 Fill the mold 80% full with the filling, then bake at 220 degrees for 18 minutes, or until the surface is slightly puffed up and has brown spots.

With an appliance

  • Air fryer 50 min

    Change step 5: Run at 200 degrees for 14 minutes. The crust rises higher but the kernel browns faster, so lower the temperature to 180 degrees for the last 4 minutes.

Start cooking