Macau-Inspired Egg Tarts

Macau-Inspired Egg Tarts

This is one of the recipes that I brought back with me from my trip to Hong Kong and Macau. These egg tarts have a crispy crust and a deliciously rich and creamy centre. Eat them while they're hot! (But please don't burn yourself!)

Ingredients: 6 tarts

Frozen puff pastry
1/2-1 sheet
250 ml
Granulated sugar
3 tablespoons
Egg yolk
Vanilla essence


1. Roll the puff pastry sheet out as thinly as you can and fit it into the muffin tray mould (it'll be easier if you cut the pastry with a 10 cm cookie cutter, then fit it into the mould). You don't have to stretch the pastry so it peeps out of the mould.
2. Cover the pastry in parchment paper and pie weights and bake on the top shelf of your oven for 15 minutes at 200℃.
3. Add the milk and sugar to a saucepan and heat. When the mixture starts to bubble, continue to stir it for about 15 minutes or until the mixture has reduced to half its original size.
4. When the mixture has cooled, add in the egg yolks and vanilla essence and mix. Then strain the mixture.
5. Pour an even portion of the egg mixture into each of the tart crusts from Step 2. The mixture may seem to be a bit hard, but don't worry. Bake on the top shelf of the oven at 230℃ for 12-13 minutes until golden brown.
6. The egg tarts that I ate in Macau had a nice crispy pastry but tasted of cheap oil, which was a shame!

Story Behind this Recipe

The whole reason that I travelled to Macau was to eat an egg tart. They were absolutely flying off the shelves! They're so small that you can eat 2 tarts quite easily.