While the custard of this egg tart may not be as fragrant as the cream-based version, its reduced sugar and cream content perfectly satisfies those who crave desserts while managing their weight. With thorough straining, the texture remains exceptionally smooth and delicate. The paratha crust contributes a distinctive buttery aroma, making this egg tart equally delightful.
【Custard Ingredients】 • 2 eggs (yields 15 tarts) • 150g milk • 20g condensed milk (replaceable with 15g sugar) • 15g sugar 【Crust Ingredients】 • 5 frozen paratha wraps (approx. 20cm each) • 30g high/low-gluten flour Thaw the crust completely. Lightly flour both sides of the thawed wraps and roll them into large circles using a rolling pin. Roll each circle into a cylinder and cut into 6 equal segments (one wrap makes about 3 tarts). Flatten and stack two segments together. Press the layered dough into tart molds, thinning the base slightly to avoid excessive thickness after baking, but ensure it remains sturdy enough to hold the custard. Allow the crust to rest in the molds while preparing the custard. Whisk eggs with sugar, then combine milk and condensed milk. Mix both mixtures thoroughly. Strain at least twice—this crucial step ensures a silky custard without air bubbles. Pour the strained custard into molds until 80-90% full. Preheat the oven to 220°C for 10 minutes. Bake the tarts for 20 minutes. Though the appearance may differ from commercial frozen tarts, the rustic charm is appealing. The crust develops distinct layers with a tender base, while the custard remains exceptionally smooth. The surface achieves a perfect golden bake. Ready to indulge?