Creme Brulee Chinese Egg Tart
Love Creme Brulee and Chinese Egg Tarts? Here's a great recipe that takes your classic Chinese Egg Tart from your fave bakery to the next level. What can get better than a buttery, flaky pastry tart, filled with a creamy, decadent custar and topped with a caramelized, crackly topping?!
I've had quite a few of these Chinese Egg Tarts during Sunday Dim Sum brunch or during a stroll in Chinatown in NYC, hitting up my fave Asian bakeries. It's either a hit or miss, but being the foodie that I am, I appreciate and eat them anyway. Sometimes they're bland and use puff pastry that has shortening or some type of hydrogenated fat that leaves that gross film on your upper-palate. Every once in a while you get a golden one made with real butter-laminated puffy pastry dough, but kind of a bland and not-decadent-enough custard filling. Well, here's the recipe that answers all my Chinese Egg Tart dreams.
Ingredients
1 14oz. can of condensed milk
1 12 oz can of evaporated milk
8 egg yolks
1/2 tsp. pink himalayan sea salt
puff pastry dough (made with real butter, check the ingredients or make it yourself)
1 tbsp. pure vanilla extra or 1/2 vanilla bean, scraped
sugar for brulee
cooking spray
Tools:
4-5" round cutter
2.5 - 3" fluted metal tart molds
Directions:
Preheat oven 230 degrees (C)
Mix condensed milk, evaporated milk, yolks, Pink Himalayan salt, and vanilla with a whisk until combined. Avoid whisking hard and making air bubbles. Set aside in a pourable container. (I like to use a liquid measuring cup.)
Spray tart molds with a light mist of cooking spray. Roll out puff pastry dough to about 1/4" thick. If using frozen ready-made puff pastry, unfold and cut out circles with a round cutter.
Lay puff pastry rounds gently over the tart molds and line the inside of each mold. Cut off excess trim with a paring knife or palette knife, if necessary.
Fill each pastry-filled tart pan with egg mixture about 3/4 full.
Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling sets.
Sprinkle 1/2 tsp of sugar on the top of each custard tart. Heat a metal spoon over the stove and gently swipe the back of the spoon across each top, brulee-ing the sugar. This is a great hack if you don't have a blow torch or run out of propane, like I did. Or you could just use a blowtorch as well. Cool, serve and enjoy!
*Quick tip: Avoid tossing the scraps of pastry dough and make Monkey Bread out of it! Toss it in a mixture of butter, cinnamon, sugar, chocolate chips or Nutella and bake it in the oven at 350F until golden brown, for another yummy treat!
Muah x 1,000...
Greggy
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