Rich Aromatic Egg Tart
Chong's recipe calls for a small pinch of salt to enhance both the natural sweetness and the rich, milky aroma of the egg and dairy filling. One flexible base ratio can be adapted to countless flavor preferences: add coffee, fresh fruit, sweetened adzuki beans, or purple sweet potato for sweet variations, or crispy bacon and cremini mushrooms for a savory, aromatic twist.
Story
The tiny pinch of salt in this recipe serves a clever dual purpose: it amplifies the custard's natural sweetness while also bringing out the deep, creamy aroma of the eggs and dairy. This single, foolproof base ratio is designed to be customized to your taste, whether you lean into sweet add-ins like coffee, fruit, or purple sweet potato, or opt for a savory, aromatic profile with crispy bacon and earthy cremini mushrooms.
Ingredients
egg tart shell
9 pieces
milk
70 g
egg yolk
2 pieces
light cream
60 g
low-gluten flour
5 g
canned mixed fruit
as needed
salt
1 teaspoon
fine granulated sugar
2 teaspoons
Nestlé condensed milk
20g
Instructions
1
Step 1
Mix condensed milk, milk, and granulated sugar thoroughly, heat until the sugar is completely dissolved, then add a small pinch of salt. Pour in egg yolks and stir until well combined.
2
Step 2
Sift in low-gluten flour, and stir until the flour is fully incorporated and smooth.
3
Step 3
Sift the egg tart custard mixture until it is completely free of lumps.
4
Step 4
Pour the egg tart custard into the tart shells, filling them 80% full. (You may add canned fruit according to your personal taste preference if desired.)
5
Step 5
Place the filled tart shells into a baking tray, then set the tray on the middle rack of the preheated oven. Bake at 210°C for 20 minutes, until a caramelized spot appears on the surface of the egg tarts.
