Chinese Custard Egg Tarts

  • cooking time
    20 m
  • serves
2 sheets
puff pastry, thawed slightly
1/3 cup
caster sugar (75g)
2/3 cup
warm water (170mL)
egg yolk
1/3 cup
CARNATION Evaporated Milk (80mL)
1/2 tsp
vanilla bean paste


  1. Preheat oven to 180°C/ 160°C fan forced. Grease two 12 patty pan trays.

  2. Using an 8cm round cookie cutter, cut 24 rounds from pastry, and gently press onto patty pan cups.

  3. In a small jug dissolve sugar in warm water. Reserve.

  4. Whisk eggs, egg yolk, CARNATION Evaporated Milk and vanilla together. Pour in reserved sugar mixture, whisk to combine. Strain egg mixture into a large jug through a fine sieve. Carefully pour into tart shells, filling just below the rim.

  5. Bake for 10-15 minutes until the edges are lightly brown. Keep an eye on tarts as they are baking. As soon as custard starts to puff, open oven door for 30 seconds to prevent filling from puffing and collapsing when cooled. Close oven door and reduce oven temperature to 160°C/ 140°C fan forced.

  6. Bake for further 10-15 minutes or until custard is done.

  7. Serving Suggestion: Lightly drizzle tarts with CARNATION Evaporated Milk or serve the remaining Evaporated Milk with your favourite tea.