Macau-Style Egg Tarts with Flaky Pastry

What you need

• 250 g (9 oz) all-butter puff pastry, 1 sheet, thawed
• all-purpose flour, for dusting
• 75 ml (1/3 cup) whole milk
• 43 g (3 1/2 tbsp) granulated sugar
• 150 ml (2/3 cup) heavy cream
• 2 large egg yolks
• 20 g beaten whole egg, about half a small egg

Method

Restated from the original video

1. 1

   Lay the pastry on a lightly floured board and roll it up tightly from a short side into a firm log. Wrap and chill for 20 min.

2. 2

   Warm the milk with the sugar in a small pan over low heat, stirring, just until the sugar dissolves. Let it cool for 10 min.

3. 3

   Whisk the cream, yolks and beaten egg into the sweet milk. Strain into a jug and chill until needed.

4. 4

   Heat the oven to 210 °C (410 °F) with a rack in the middle.

5. 5

   Trim the ragged ends of the log and cut it into 12 equal rounds.

6. 6

   Set a round cut side up in each hole of a 12-hole deep tart tray. With floured thumbs, press it over the base and up the sides until it stands just above the rim.

7. 7

   Freeze the lined tray for 10 min so the pastry firms up.

8. 8

   Stir the custard and pour it into the cases until each is about 80% full.

9. 9

   Bake until the pastry is crisp and golden and the tops show dark caramel spots, 23-25 min. The centres should still wobble slightly.

10. 10

    Cool in the tray for 10 min, then lift out. Serve warm or at room temperature.

Imported from m.tastelife.tv. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.