Egg Tart with Puff Pastry

Egg Tart with Puff Pastry

First sentence from me...."You should try it out,
the egg is smooth, silky and sweetness is just perfect!"

End up making 18 pieces and my dearie husband told me
to give all to our neighbour (left and right of our house).
For each neighbour, I gave 6 pieces.
My dear son told me to bake again after my husband and son
trip to Xinyi, China (flown there this morning with another
20 relatives for Ancestor Praying). My dear daughter and I can't
tag along because she will be siting her AS (A Level) exam
in another 6 days. Wishing her "All The Good Luck".

Lastly, would like to thank Sonia, Nasi Lemak Lover for sharing this recipe.

90g caster sugar
3 eggs
18 pieces of frozen puff pastry - thaw at room temperature
(you can get it from any supermarket)
1/4 vanilla extract
1/4 white vinegar
250 ml hot water

Beat eggs lightly.
Dissolve caster sugar into hot water and let it cool.
Once puff pastry has been thawed, arrange nicely
into any muffin/cupcake tray

Pour in the vanilla extract and white vinegar
into the beaten eggs and pour all into the cool sugar
water and stir until well combined.

Look like this once all the puff pastries has been laid.

Then pour the egg custard into the puff pastry case
until 3/4 full.
Don't be greedy, if not, it will spill out while baking.
Bake for 40 minutes or till golden brown at 190 Degree Celcius.

Picture A - Baked for 40 minutes.

Picture B - Baked for 1 hour.

Yummy Yummy Yummy...... ;)
Three words from my dearie husband, son and daughter.
(Next try, will use original pastry)


Thanks for trying out this recipe, and remind me to make flaky egg tart soon.
Amy Cheong said…
How I wish I could have all the time like you to bake, cook and care for your family? I love to bake and cook but I cannot be full time in the house. I am learning how to link your blog to mine whenever I have tried your recipes. Thanks and take care.

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