Hong Kong egg tarts

Name: Hong Kong egg tarts
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 6 servings
Ingredients: 320 g Ready-rolled shortcrust pastry; 75 g Caster sugar; 3 Eggs; 100 g Evaporated milk; 2 ml Vanilla extract

Wobbly, glossy egg custard in crisp little pastry cases, just like the ones in Hong Kong bakeries and Chinatown cafés. Smoother and less sweet than you might expect.

Ingredients

320 g Ready-rolled shortcrust pastry
75 g Caster sugar
3 Eggs
100 g Evaporated milk
2 ml Vanilla extract

Method

Heat the oven to 200°C (180°C fan). Unroll the pastry and cut out 12 rounds with a 9cm cutter, re-rolling scraps if needed. Press them into a 12-hole bun or muffin tin so they come just up the sides. Chill while you make the custard.
Dissolve the sugar in 120ml hot water and leave it to cool until just warm.
Gently whisk the eggs (try not to make bubbles), then stir in the sugar syrup, evaporated milk and vanilla. Sieve it into a jug.
Pour the custard into the cases until almost full. Bake for 10 minutes, then turn the oven down to 180°C (160°C fan) and bake for 10 to 12 minutes more, until the custard is just set with a slight wobble. If it starts to puff up, open the oven door for a few seconds.
Leave in the tin for 10 minutes, then lift out. They're best eaten warm the same day.