Chinese Egg Tarts

Method

1. 1

   Make the pastry

   Rub the cold butter into the flour and icing sugar until the mixture resembles breadcrumbs. Stir in the egg yolk and cold water just until it forms a dough.

2. 2

   Chill the dough

   Wrap the dough and chill for 20 minutes, until firm but pliable.

3. 3

   Shape the shells

   Roll the dough to about 3 mm thick and cut 12 rounds. Press the rounds into a 12-hole muffin tin, then chill the tin for 10 minutes, until the pastry feels firm.

4. 4

   Make the syrup

   With the hob on low heat, warm the caster sugar and water for 2 to 3 minutes, stirring until the sugar dissolves. Cool for 5 minutes until just warm.

5. 5

   Mix the custard

   Gently whisk the eggs, milk, vanilla and lemon juice, then whisk in the syrup.

6. 6

   Strain the custard

   Pour the custard through a fine sieve into a jug until smooth. Leave it for 2 minutes until surface bubbles settle.

7. 7

   Fill the shells

   Pour the custard into the pastry shells, stopping just below each rim.

8. 8

   Bake the tarts

   Heat the oven to 200°C (180°C fan). Bake for 15 to 18 minutes, until the pastry is golden and the custard is just set with a slight wobble in the centre.

9. 9

   Settle the custard

   Turn the oven off and leave the door slightly open for 5 minutes, until the custard settles without sinking sharply.

10. 10

    Cool the tarts

    Transfer the tarts to a rack and cool for at least 10 minutes, until the pastry is crisp enough to lift cleanly.

Tips

• Stop mixing the pastry as soon as it comes together to avoid tough shells.
• Whisk the custard gently to keep it from becoming foamy.
• Do not wait for the custard to become completely firm in the oven; it will finish setting as it cools.

Swaps

• Use caster sugar in place of icing sugar in the pastry, measuring by weight.
• Use semi-skimmed milk instead of whole milk for a slightly lighter custard.

Storing

Store cooled tarts in an airtight container in the fridge for up to 2 days; warm briefly in a low oven to crisp the pastry.