These creamy Chinese Egg Tarts are ultra-light and easy to make with a lightly sweet custard baked into flaky pastry shells.

care­fully move the bowl with the egg to the rack. Reduce the flame so the water is at a low, steady simmer. Cover the wok with the lid and steam for about 10 minutes, or until the custard is ...

Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch ...

A Very Chinese Cookbook: 100 recipes from China ... To make picture-perfect egg tarts, ATK suggests, using {affiliate link} ...