Break in the egg and work it into the ... The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.

The following is a transcription of the video: Claudia Romeo: You'll find these custard tarts in pretty much every ... [pastry crunching] The second is their egg custard: more delicate, light ...

To make the custard, whisk the sugar, egg yolks, cornflour and salt ... each of the custard tarts. Place the tarts back into the preheated oven and bake for a further 10 minutes.

Add the egg, and mix just until incorporated ... Tap the bowl to get rid of any air bubbles. Pour the custard into the baked tart shell, filling it to the top. Bake for 20 minutes, rotate front ...

This baked custard tart is inspired by that one ... Fresh berries with cream can jazz up a classic custard tart, while Portuguese tarts and egg tarts are popular variations, too.

These creamy Chinese Egg Tarts are ultra-light and easy to make with a lightly sweet custard baked into flaky pastry shells. With the Lunar New Year upon us, I wanted to share a recipe I've made ...

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 ...

The only Portuguese egg tarts I’ve tasted ... (390 degrees Fahrenheit) and bake for another eight to 10 minutes, or until the shells are medium brown and the custard is bubbling and browned ...

Heat oven to 180C and butter a 20 to 25cm wide tart tin ... heat and add the egg and sugar mix, while continuing to stir. Place back on a medium heat and stir until the custard thickens.