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

Pour citrus sauce over the fruit to fill the shell. Reduce oven temperature to 350 degrees. Return the tart to the oven for 15 minutes to allow the sauce to set. Remove from oven. Beat the egg ...

It is important you don’t delay here, otherwise the eggs will scramble and the mixture will not be smooth. Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set.

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 ...

Partially bake the tart shells, blanch the asparagus, mix it with the crabmeat and put it in the fridge, and whisk together the eggs and cream for the custard filling. About 30 minutes before you ...

1. Turn the oven down to 350 degrees. 2. In a food processor, pulse the cream cheese and ricotta until smooth. Add the cream, sugar, whole egg, extra yolk, lemon rind and juice, and salt. Pulse until ...

Lightly prick shells all over with fork, cover loosely with plastic, and refrigerate until dough is firm, about 15 minutes.