makes
12
prep
20 minutes
cook
35 minutes
difficulty
Easy
makes
12
serves
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 2 sheets shortcrust pastry
- vegetable oil, for brushing
Custard
- ⅓ cup (75 g) caster sugar
- 150 ml hot water
- 2 eggs
- ¼ cup (60 ml) sweetened condensed milk
- ½ tsp vanilla extract
Chilling time: 15 minutes
Resting time: 10 minutes
Instructions
- For the custard, dissolve the sugar in the hot water in a saucepan over low heat, stirring to make a syrup. In a bowl, whisk the eggs, condensed milk and vanilla together to combine. While whisking continuously, slowly pour the sugar syrup into the egg mixture. Strain into a jug and allow to stand until the air bubbles dissipate. Set aside.
- Preheat the oven to 200°C.
- Lightly brush a 12-hole muffin tin or 12 fluted individual tart tins with oil. Cut the pastry sheets into 12 even squares and press into the greased tins, trimming off any excess. Chill in the fridge for 15–20 minutes.
- Line the pastry shells with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then carefully remove the paper and weights and bake for another 3–4 minutes, until golden. Set aside to cool.
- Reduce the oven temperature to 140°C and divide the custard equally between the shells.
- Bake the tarts on the lowest shelf of your oven for 20–25 minutes, until the filling is just set. Remove from the oven and allow to rest for about 15 minutes. Enjoy the custard tarts while they're warm.
Chinese-ish by Rosheen Kaul and Joanna Hu, published by Murdoch Books. (RRP $39.99). Photography by Armelle Habib.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
