This popular dessert features a creamy silky egg custard that is baked in a crispy buttery puff pastry shell.
I used 3×1 inch foil tart tins. You can use a muffin baking pan, but the muffin pan is much deeper, so you will have to make some adjustments to the recipe. The tart tins are much preferred.
The eggs tarts are best enjoyed the day of, but can be stored in the refrigerator for up to 3 days and reheated in the oven before serving.
Keywords: egg tart recipe, Chinese egg tarts, Hong Kong style egg tarts