I've been getting back into the baking lately and was craving sweets recently so I decided to make some egg tarts. It's impossible to walk a block in Hong Kong without running into a bakery that has the smell of freshly baked egg tarts wafting in the air.
This recipe is super easy to make and doesn't take up too much time. Whenever your milk is about to expire use them to make the egg tarts! I made one with whole egg and one with egg whites as well.
- 2 cups milk
- 4-5 tablespoons of sugar
- 2 whole eggs
- 2 egg whites
- 12 tart shells
Preheat oven to 325 Degrees Farenheit
1.Heat the milk on the stove and mix in the sugar until everything is dissolved. Donèt let the milk boil, just heat it on the medium so that the milk is warm. Once all the sugar has dissolved, set aside and let it cool.
2. To make yellow egg tarts, beat the 2 whole eggs into half of the milk mixture (1 cup) and fill the tart shells about 85% full.
To make the egg white tarts, beat 2 egg whites together with the remaining milk and fill the tart shells as well.
3. Bake in the oven for 20 minutes for the yellow egg tarts and 25-30 for the egg white tarts. They are ready once a toothpick inserted does not move around.
- The egg white tarts always tend to come out a lot sweeter than their yolk counterparts. If you don`t want to make 2 kinds of egg tarts, I would use 5 tablespoons for 2 cups of milk when making the yolk egg tarts and only 4 tablespoons for the egg white.
- The white egg tarts always tend to take longer to cook. Don`t turn the oven up too high or they will burn very fast.
- They are best out of the oven but will keep in the fridge for a few days. Just pop them back into the oven for a quick toast when you are ready to eat them again!