Egg Tarts are cute little tarts of delicate buttery flaky pastry crust filled with a silky-smooth egg custard. They're buttery, soft, lightly sweet, and such a delicious dessert treat.

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 ...

For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg ... the tart into wedges, place onto plates and pour the custard ...

Whisk the cream mixture into the egg yolks in a continuous steady stream. If necessary, strain the custard to remove and lumps. Pour the custard into the prepared tart case and sprinkle a little ...

Remove the paper and beans, paint the tart with a little egg wash and return to the oven ... in the preheated oven for 35 minutes until the custard is set and the rhubarb is fully cooked.

With this fun and customisable recipe, you can make and enjoy snowy skin mooncakes of any colour any day, and not just during the Mid-Autumn Festival. Start with the salted egg yolk custard filling.

Make the custard filling by heating the whipping cream and bay leaves until almost boiling, then leave to infuse for 30 minutes. Remove the bay leaves. Whisk together the egg yolks ... the tart with ...

Cut the apples into large wedges and melt the butter in a heavy-based pan. Toss the apples in the butter, ground cloves, sugar and about 100mls of water. To turn it up a notch you could add the ...

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 ...