How to make quick cantonese egg tart

Make Quick Cantonese Egg Tart

35
STEPS
INGREDIENTS

In a bowl, whisk all the ingredients. If you like your tart sweet, substitute the sugar to 1 cup.

In a bowl, whisk all the ingredients. If you like your tart sweet, substitute the sugar to 1 cup.

This the tart shell that I used. You welcome to use fillo pastry or puff pastry too.

This the tart shell that I used. You welcome to use fillo pastry or puff pastry too.

Strain the mixture to the tart shell.

Strain the mixture to the tart shell.

Bake at 400F for 17 min then reduce the heat to 350F for 12-15 min. At the last stage, remember to keep checking it because you don't want the custard to puffed up to high.

Bake at 400F for 17 min then reduce the heat to 350F for 12-15 min. At the last stage, remember to keep checking it because you don't want the custard to puffed up to high.

When you insert toothpick to the custard and it stand up tall it mean it's ready \ud83d\ude0b

When you insert toothpick to the custard and it stand up tall it mean it's ready 😋

Wait for it to cool down and enjoy.

  • 4.0 Eggs
  • 3/4c Granulated sugar
  • 1.0 Can evaporated milk
  • 1.0Tbsp Vanilla essence
  • Ready tart shells or frozen puff pastry
Bellevue, Washington
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