Hong Kong Egg Tarts in a Pinch
Ingredients
⅓ cup white granulated sugar
1 cup hot water
3 large eggs at room temperature
½ cup evaporated milk
24 tart shells (frozen and ready-to-use)
Preheat the oven to 350°F.
In a medium bowl, dissolve the sugar in hot water. Allow 30 minutes to cool (this step is important! If the water is too hot, it will scramble your egg mixture).
In another medium bowl, whisk the eggs and evaporated milk.
Combine the egg and sugar and mix until well incorporated (the mixture should be very runny).
Place the tart shells onto a baking sheet or use muffin tins for structural support.
Pour batter into the shells ¾ full. Do not overfill as the egg will expand during baking.
Bake for 30 minutes and enjoy!
Tip: These egg tarts taste superb when paired with Hong Kong milk tea.
