【blueberry egg tarts】
Chinese egg tart shells are very different from most tart shells on the market, these shells are layered, tender and flakey, similar but better than shells made from puff pastry. If you could not get Chinese frozen egg tart shells, you could make them yourself, please see Purple Yam Egg Tarts for detailed directions.
Prepare time: 10 minutes
Cook time: 20 minutes
Yield: 9 servings
1) 9 medium size frozen Chinese egg tart shells;
2) 1/3 cup blueberries;
Egg custard filling:
3) 1 tbsp condensed milk, 2 tbsp sugar (30g), 1/2 cup milk (120g);
4) 1 extra large egg, beaten.;
1: Rinse blueberries with cold and pat dry, set aside. Preheat oven to 420F.
2: Place all ingredients of Ingredient 3) in a small saucepot (Picture 1), stir and cook over medium-low heat until sugar dissolves. Remove from heat.
3: Beat the egg well (Picture 2), and pour in the beaten egg to the warm milk while stirring (Picture 3).
4: Drop 5-6 blueberries to each egg shells (Picture 4), Slowly pour the egg custard filling through a sieve (Picture 5) to about 3 mm below the brim of each tart (Picture 6).
5: Bake at 420F/215C for 18-20 minutes. Give the baking sheet a little shake and the egg custard should gently wobble. Remove from the oven and let it cool before serving.
Tips: Leftover egg tarts can be stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months. Prior to serving, bake for 6 minutes at 350F.