Complete Disclosure: This post is written based on a complimentary newly published book for review.
These Macau Vanilla Custard Tart are wonderful treats for tea time. The aroma of vanilla perfumed the whole kitchen when these were baked in the oven.
This recipe is from a new culinary and traveloque book by Mary Kate Tate and Nate Tate called Feeding the Dragon. We get a lot of newly published books for review offer but I normally decline the offer. But this book caught my eye because it’s a traveloque through China.
I’m looking forward to visit Ben in Beijing and I would love to learn more about Beijing through the eyes of Mary Kate Tate and Nate Tate. You can check out Mary Kate Tate & Nate Tate travelogue via their blog Feeding the Dragon.
Feeding the Dragon is part cookbook and part cultural travelogue. It is arranged by the author’s travel itinerary starting from Beijing, the capital city and then running down China’s east coast, looping through the southern jungles of Yunnan Province, over the Tibetan Plateau in the west, through the Taklimakan Desert in the north near Afghanistan, and then back to the capital. The book is filled with photos of their travel.
Feeding the Dragon features 100 recipes from the various regions from Buddhist vegetarian dishes to lamb kebabs to Macau’s famous egg custard tart.
I love sweet treat and this is the first recipe that I tried from this book.
- 1 large egg
- 3 large egg yolks
- 1 cup whole milk (I substituted with 1 cup of half & half since I cant find a one cup size whole milk carton in stores)
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons vanil1a extract
- 1 sheet frozen puff pastry, thawed but still cold
Source: Feeding the Dragon by Mary Kate Tate & Nate Tate
Yield: 18 egg tarts (the original recipe makes 12 egg tarts but the excess filings is more than enough to make another 6 egg tarts)