The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard ... base of the tarts should be perfectly baked through, without having over-cooked the custard filling.

Then, you can follow the temperature and cooking ... like we do in our Hong Kong-style egg tarts. For custard pies, you can place the pie pan atop a metal baking sheet to ensure even and ...

While both Portuguese egg tarts and quiche include an egg-based custard filling and buttery ... types of dough, baking ...

Old-fashioned egg custard ... for pies and tarts, custards became a part of the culinary landscape throughout Europe and Asia. Later, custards evolved to be baked or cooked on the stovetop and served ...

To make the custard, preheat the oven to 150°C or 130°C fan and grease 2 x 500 ml ramekins. 2. Place the egg yolks and sugar in a large bowl ... Place the ramekins in a deep baking dish and fill the ...

fill with a few baking beans and blind bake for 10-15 minutes. Allow to cool completely in the tin. Leave the oven at the same temperature. To make the custard, whisk the sugar, egg yolks ...

A teatime staple in Hong Kong is the egg tart – a delicious pastry with a flaky outer shell that holds a creamy but firm custard. This tasty baked good is called 蛋撻, or daan tat, in ...