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Ingredients
- 12 pieces
4 pandan leaves (cut into chunks)
30 ml water
1 egg
2 egg yolks
115 g caster sugar
2 tbsp cornstarch
380 ml milk
1 sheet ready-rolled puff pastry
Instructions
-
Preheat oven
- Preheat the oven to 240C.
- Grease a 12-hole muffin tin with some butter.
-
Make pandan juice
- Blend the pandan leaves with the water and strain, pressing down on the remains of the leaves to obtain pandan juice.
-
Make kaya
- In a saucepan, mix the egg, egg yolks, corn starch and sugar until combined.
- Add the milk and pandan juice and stir thoroughly.
- Stirring constantly, heat the mixture on a medium heat until just below boiling.
- It should be much thicker. Remove the pan from the heat and dunk into a bowl of iced water to stop the cooking.
-
Shape egg tarts
- Slice the sheet of puff pastry in half and lay one piece on top of the other.
- Grab the short side of the rectangle and tightly roll up. Press down lightly to form a tight log, then slice into 12 even rounds.
- Using two plates, sandwich eachround with baking paper and flatten into a 10-cm disc.
- Press each disc into a hole of the muffin tin.
-
Bake egg tarts
- Spoon the prepared pandan custard into the pastry, filling each one up two-thirds of the way.
- Bake for 20-25 minutes until golden brown on top.
- Leave to cool in the tin for 5 minutes before removing.
Plate and Serve!
Serve hot and fresh.
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Ingredients
- 12 pieces
-
4 pandan leaves (cut into chunks)
-
30 ml water
-
1 egg
-
2 egg yolks
-
115 g caster sugar
-
2 tbsp cornstarch
-
380 ml milk
-
1 sheet ready-rolled puff pastry
Nutrition
Serving Size: grams
Servings Per Recipe: 12
Chicken is tasty
Mala is spicy
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