These creamy Chinese Egg Tarts are ultra-light and easy to make with a lightly sweet custard baked into flaky pastry shells.

Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch ...

care­fully move the bowl with the egg to the rack. Reduce the flame so the water is at a low, steady simmer. Cover the wok with the lid and steam for about 10 minutes, or until the custard is ...

The only Portuguese egg tarts I ... to find in Chinese bakeries in Hong Kong and abroad. The Cantonese type is delicate and pure – much like the cuisine – and the custard and pastry are ...

A Very Chinese Cookbook: 100 recipes from China ... To make picture-perfect egg tarts, ATK suggests, using {affiliate link} ...