Egg Tarts and Hong Kong Milk Tea
Egg tarts are the perfect afternoon snack - quick, easy and delicious paired with some creamy homemade Hong Kong milk tea - all made with Canadian quality milk!
- Prep: 10 minutes
- Cooking: 20 minutes
Ingredients
- Egg Tarts
- Tart shells
- 2 eggs
- 70 g sugar
- 150 g hot water
- 75 g 100% Canadian evaporated milk
- ½ tsp vanilla
- (Iced) Hong Kong Milk Tea
- 2 cups hot water
- 4 tbsp black tea leaves
- 50ml 100% Canadian evaporated milk
- 1 to 2 tbsp 100% Canadian condensed milk (adjust sweetness to taste)
- Ice
Make it with Canadian Dairy
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Preparation
Egg Tarts
Preheat oven to 350F.
Dissolve sugar in hot water.
Whisk egg with evaporated milk. Pour in sugar water. Mix well.
Pour egg mixture through a sieve into a container with a spout to remove any foam or clumps.
Pour egg mixture into tart shells.
Bake for 15-20 mins until the custard is slightly puffed and mostly firm.
(Iced) Hong Kong Milk Tea
Steep black tea leaves in hot water for about 15 minutes OR boil tea leaves in water for about 7 minutes.
Add evaporated milk and condensed milk to serving cup.
Pour the steeped tea over a mesh strainer into the cup containing the evaporated and condensed milks.
Stir to mix, add desired amount of ice and enjoy!
