Chinese Egg Tarts

To make these delicious egg tarts, you'll need:

For the filling:

Step 2: Preparing the Pastry Dough

Before you start making the egg tarts, be sure to thaw the frozen puff pastry dough for about 20 minutes and also butter the pans that you are using. After, unfold the sheet and cut out large enough circles to fit into your pans. I used individual pans that were a little large compared to a usual egg tart, so I cut 4 circles on the one sheet.

Lay the circles of dough onto the tin and press the dough down. Poke holes on the bottom with a fork.

Also, preheat the oven at 350 degrees Fahrenheit.

Now it's time to make the filling!

First combine the hot water and the sugar. Mix until all the sugar dissolves, and then set it aside to let cool.

In another bowl, combine the eggs, milk, vanilla extract, and salt and whisk until smooth. Then, combine the two mixtures together. After, use a strainer and strain the mixture twice. This is the secret to making sure that the filling is smooth and silky :)

Pour the mixture (generously!) into each of the prepared tins.