Description
A seasonal twist on the classic Hong Kong egg tart, these pumpkin egg tarts feature a silky pumpkin custard filling inside a flaky, buttery shell.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1/2 cup pumpkin puree
- 1/4 cup evaporated milk
- 1/4 cup whole milk
- 2 tbsp sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C).
- Roll out puff pastry and cut into circles to fit tart tins. Gently press into tins and chill for 10 minutes.
- In a bowl, whisk together pumpkin puree, evaporated milk, whole milk, sugar, egg, vanilla, cinnamon, nutmeg, and salt until smooth.
- Strain the mixture through a fine mesh sieve for an extra smooth filling.
- Pour the filling into prepared tart shells, filling almost to the top.
- Bake for 20-25 minutes or until the filling is set and the crust is golden brown.
- Let cool slightly before removing from tart tins. Serve warm or at room temperature.
Notes
- Straining the filling is optional but ensures a smooth custard texture.
- You can use homemade or store-bought puff pastry.
- Adjust spice levels to taste or add a dash of clove for more warmth.
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 9g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
