Follow these steps for perfect results
water
white sugar
eggs
evaporated milk
unbaked tart shells
Preheat oven to 425 degrees F (220 degrees C).
Combine water and sugar in a saucepan.
Bring to a boil and cook until sugar is dissolved.
Remove from heat and cool to room temperature.
Beat eggs in a large bowl.
Add evaporated milk and continue beating.
Pour cooled sugar water into the egg mixture and mix well.
Place tart shells on a baking sheet.
Strain the filling through a sieve.
Fill the tart shells with the custard filling.
Bake in the preheated oven until the filling has puffed slightly, about 20 minutes.
Expert advice for the best results
Ensure sugar is fully dissolved to prevent grainy filling.
Cool sugar water completely before adding to eggs to prevent cooking the eggs.
Do not overbake the tarts, or the filling will become rubbery.
Everything you need to know before you start
15 minutes
The custard filling can be made a day in advance.
Serve warm or at room temperature. Dust with powdered sugar.
Serve with a cup of tea.
Serve as part of a dessert platter.
Complements the sweetness of the tarts.
Discover the story behind this recipe
A popular pastry found in Hong Kong bakeries and dim sum restaurants.
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