Dan Tart with shortcrust pastry

Chinese Egg Tarts using Christine’s recipe:

http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html

I have tried baking these using ready rolled puff pastry and it works just as well, although the puff takes a bit longer to cook.

The secret to these tarts is the oven temperature.  I have found that baking these using the bottom heat only ption without the fan function is best.  I also put the tarts on the bottom rack.  If you see the custard bubble then open the oven door a little to cool the tarts and deflate the custard.  Every oven is different so you may need to experiment a bit with your oven before you get it perfect.

 

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