Orange And Five Spice Egg Tarts
Makes 24 tarts
1 sheet ready-made frozen puff pastry
3/4 cup milk
2/3 cup heavy cream
1/2 cup sugar
1/2 teaspoon cornstarch
1 teaspoon 5 spice powder
juice and zest of
1/8 teaspoon salt
8 egg yolks
1 teaspoon vanilla extract
1. Preheat oven to
375°F. Lightly grease a 12-cup muffin tin.
2. Cut the puff
pastry into 3 1/2 inch rounds and line them at the bottom of each muffin cup.
3. Pierce puff
pastry with a fork and par-bake for 15 minutes in the preheated oven. Set aside
4. In a heavy
saucepan, stir together milk, cream, sugar, cornstarch, 5 spice powder, orange
juice, orange zest and salt just until mixture is barely simmering. Turn off
heat and whisk in yolks and vanilla extract until combined.
5. Fill each cup
with custard to about 1/8 inch from top of cup. Bake until crust is golden and
custard is just set, about 20 minutes.
6. Let tarts cool
in pan for 15 minutes then carefully transfer to a wire rack to cool.
7. Fill a piping
bag and pipe with meringue (recipe below) over the top of tart and carefully
brown using a blowtorch. Let pan cool, then repeat with remaining dough and
custard. Serve at room temperature or chilled.