Chinese Egg Tarts
Today is the Lunar New Year, or the start of Chinese New Year. It's no secret that we are not Chinese but it is important to me to expose my little ones to others’ cultures and new cuisines.
So today we are sharing in some festivities to honor the wonderful traditions and celebrations. We have made a few simple but delicious dishes that I hope you enjoy! (See my easy Orange Chicken recipe here!)
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 30-40 minutes
Serves: 9
Ingredients:
1 sheet Pepperidge Farm Puff Pastry
1/3 cup sugar
9 small tart/pie tins (3” rounds)
1/2 tsp vanilla
2 eggs
1 egg yolk
1/3 cup milk
2/3 cup hot water
whipped cream for topping (optional)
Instructions:
Preheat the oven to 400 degrees F.
In a small bowl, dissolve sugar into hot water.
Roll out one sheet of puff pastry and cut out 9 circles using a cookie cutter (a simple drinking glass also works!).
Gently press puff pastry into tart/pie tins and place tins onto a baking sheet.
In a medium bowl, mix eggs, milk, vanilla and dissolved sugar water. Pour mixture into each pie crust, filling just below the rim.
Bake at 400 degrees for 10-15 minutes until the edges are golden brown.
Once edges are golden brown, reduce heat to 350 degrees and bake for another 10-15 minutes to ensure custard is cooked through.
Serve warm or cooled but Chinese Egg Tarts are best enjoyed the same day they are baked.
Optional: Add whipped cream on top for a delicious topping!
