Hong Kong Egg Tarts

Ingredients

• 320 g ready-rolled shortcrust pastry
• 3 eggs
• 80 g caster sugar
• 150 ml hot water
• 100 ml evaporated milk
• 1 tsp vanilla extract

Method

1. Heat the oven to 200°C / 180°C fan. Cut 12 rounds from the pastry and line a bun tin.
2. Dissolve the sugar in the hot water and cool.
3. Whisk the eggs, sugar water, evaporated milk and vanilla. Strain.
4. Fill the cases and bake for 10 minutes, then lower to 180°C / 160°C fan for 10 minutes until just set.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.