8 sheets (1.5 ounce/40 g per sheet) Japanese puff pastry, thawed and refrigerated
1/3 cup (80 ml) plus 1 tablespoon (15 ml) white sugar
2/3 cup (160 ml) hot water
1/3 cup (80 ml) evaporated milk
2 large eggs plus 1 egg yolk
1/2 vanilla bean, scraped
9–12 foil tart tins (approx. 3″ in diameter and 1″ deep is best)
Preheat oven to 400 F (205 C) and position rack in lower third of oven.
Completely dissolve the sugar in the hot water and set aside to cool.
Roll out the pastry dough and cut out 9-12 circles using a 4-inch cookie cutter. Fit the pastry circles into the foil tart tins, press the edges tight, and use a fork to make ridges around the top of each tart, then place on baking sheet.
Whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water together. Stir in the room temperature sugar solution. Strain the egg mixture into a large measuring cup through a fine sieve.
Carefully pour into tart shells, filling about half way.
Bake at 400 F for 10-15 minutes until the edges are lightly brown. Please keep an eye on the tarts as they are baking. As soon as the custard starts to puff, you need to open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled.
Once the edges start to brown, reduce the heat to 350 F and bake for another ten minutes or until the custard is done. You can test the filling by inserting a toothpick into the custard, if it can stand on its own, it’s done.
Egg tarts are best enjoyed the day of. Leftovers can be stored in an airtight container for up to three days in the fridge. Reheat in the oven at 350 F for five to ten minutes to warm up and crisp up the pastry.
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