Chinese Custard Tarts (AKA Mini Melkterts)

Chinese Custard Tarts


5 egg yolks

80g (3 oz) cater sugar (you can finally get caster sugar in Israel now – look for “Sucar Dakdak”, White Extra Fine Sugar  by Sugat)

125 ml (4 fl. oz) sweet cream

125 ml (4 fl. oz) milk

Sugat White Fine Sugar

2 teaspoons vanilla extract

500 g (1 lb) puff pastry (half a package defrosted)

How to do it

1. Pre-heat the oven to 200°C (400°F) and grease a 12 large hole muffin tin (holes the size of a #5 cupcake liner)

2. In a bowl, whisk together the eggs, sugar, cream, milk and vanilla will well combined.

3. Cut the sheet of pastry in half and put one half of top of the other and set aside to rest for 5 minutes.

Pastry rolled and sliced

4. Roll up the pastry from the short side and slice the pastry roll into 12 rounds of under 1 cm each. On a floured surface, with a rolling pin, roll out each pastry disk to a 10cm (4 inch) diameter and get it as thin as you can but leaving the pastry easy to handle without breaking (they don’t have to be perfectly round).

5. Carefully place each piece of pastry into the muffin holes ensuring they fit snugly in and leave no spaces. Trim the overhanging pastry with a sharp knife in line with the top of each hole.

Trim the excess pastry

6. Spoon the custard mixture into each pastry case until the liquid is just under 1 cm from the top (use all the mixture).

7. Bake for about 20 minutes or until the custard is golden on top.

8. Remove from oven and allow the tarts to cool before removing them from the tin. For some added (melktert) flavor, sprinkle a little freshly ground nutmeg on top of each tart.

Golden and gorgeous


2 thoughts on “Chinese Custard Tarts (AKA Mini Melkterts)

  1. Hi margo, so i surched for a parev custard sause ,and this came up , took me sometime to realize whos blog it is, names sounded so familiar.
    made them parev and they came out great, Ivan can confirm with you.
    wishing you a happy new year love Cathy Centner

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