This is my most made dessert during the Christmas holidays. I took a batch of these over to my boyfriend’s house to give to his parents and his mum and the rest of the relatives wanted to know the recipe. Luckily the recipe is rather simple and I was able to teach them all whilst being away from home.
This is an alternative twist to the traditional Chinese egg tarts with the puff pastry with a much more crispier texture from the filo pastry.
6 Pieces of filo pastry
200ml Whipping cream
80g Caster sugar
4 Egg yolks
1 tbsp Self raising flour
1 tsp Vanilla essence
- Heat the cream , milk and the sugar in a saucepan on a low heat until the sugar dissolves. Set aside to allow it to cool completely.
- Once cooled, stir in the egg yolks vanilla essence and self raising flour. Mix well and drain through using a fine sieve. Then set aside.
- Preheat oven to 200°C/400°F/Gas Mark 6.
- Carefully cut the filo pastry sheets into 18 squares (6 across the top and 3 along the side).
- Line a muffin tray with 4 pieces of filo pastries in each muffin mould.
- Stack the square pieces of filo pastries into one pile and wrapped in cling film when not using to avoid drying up and becoming cracked.
- Evenly pour the egg custard mixture into the pastry shells. Bake for 20-25 minutes, or until the pastry turns brown. Always keep an eye on the egg custard pastries in the oven and don’t leave them unattended while baking.
- When pouring the egg custard mixture through the sieve, sieve it into a measuring jug for it to be easier to pour into the pastry shells.
- When placing to 4 sheets into the muffin tray, arrange the sheets so that they are not just 4 squares stacked directed on top of each other and somewhat form a star shape.
- You can place more than 4 pieces of filo pastry in each muffin mould if you prefer an even more crispier texture.
Recipe altered from: http://en.christinesrecipes.com