It took me six batches to get it right. For the first try, I used a pie tin, which I don’t recommend. As a full-size pie, the egg tart simply had too much filling.

Cover the wok with the lid and steam for about 10 minutes, or until the custard is barely set; to test that it’s done, shake the bowl gently – it will still be a little wobbly in the centre. 4 /5 ...

This elegant tart can be made with any fruit, but loquats work particularly well this time of year. For the Crust: Process the flour and butter in a food processor until coarse crumbs form. With ...

The finished tart tastes like crème brûlée after the shattering sugar top has capsized into the middle—milky caramel, burnt sugar. But in this recipe, you don’t have to portion custard into ...

Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard ...