Bubble Tea Egg Tarts

Ingredients

• 1 sheet Puff Pastry (store‑bought, thawed; cut into 12 circles about 5 cm diameter)
• 5 large Eggs (separate yolks only; reserve whites for other uses)
• 1 can Sweetened Condensed Milk (14 oz (397 g) full‑fat)
• 6 g Earl Grey Loose Leaf Tea (about 2 tbsp; steep in 60 ml near‑boiling water for 5 min to make a strong concentrate)
• 1 tablespoon Cornstarch (for thickening the custard)
• 1 pinch Salt (fine sea salt)
• 100 g Tapioca Pearls (Dry) (small black pearls; cook according to package (≈20 min) and soak in sugar‑beet syrup overnight for caramel colour)
• 120 ml Sugar‑Beet Syrup (simple syrup (1:1 sugar to water) infused with a splash of beet juice for colour; optional)
• 1 tablespoon Unsalted Butter (for greasing the muffin pan)

Instructions

1. Cut and Chill Puff Pastry

   Roll out the puff pastry sheet on a lightly floured surface. Use a 5 cm cookie cutter or a cup to cut 12 circles. Gently press each circle into a greased muffin cup. Pinch any excess dough for a cleaner look. Place the pan in the refrigerator while you prepare the filling.

   Time: PT10M

2. Brew Strong Earl Grey Concentrate

   Bring 60 ml of water to a near boil. Add the loose‑leaf Earl Grey tea and steep for 5 minutes. Strain through a fine mesh sieve into a small bowl; the liquid should be very dark and almost undrinkable.

   Time: PT5M

   Temperature: 95°C

3. Separate Egg Yolks

   Crack the 5 eggs and separate the yolks into a bowl, keeping the whites for another use.

   Time: PT5M

4. Make Tea‑Infused Custard Base

   To the bowl with yolks add the condensed milk, the brewed tea concentrate, 1 Tbsp cornstarch and a pinch of salt. Whisk until the mixture is smooth, glossy and slightly runny.

   Time: PT5M

5. Cook Tapioca Pearls

   Rinse the dry tapioca pearls, then add them to a saucepan with 4 cups water. Bring to a boil, then simmer, stirring occasionally, for about 20 minutes or until the pearls become translucent with a chewy centre. Drain and rinse under cold water.

   Time: PT20M

   Temperature: 100°C

6. Sweeten and Color Boba

   Transfer the cooked pearls to a bowl and toss with the sugar‑beet syrup (or simple syrup). Let sit for at least 30 minutes, preferably overnight, to absorb the caramel flavour and acquire a brown hue.

   Time: PT30M

7. Assemble the Tarts

   Remove the pastry shells from the fridge. Spoon about 1 Tbsp of the sweetened boba into the bottom of each shell. Then pour the custard mixture over the boba, filling each cup about three‑quarters full. Do not overfill, as the filling will rise.

   Time: PT10M

8. Bake

   Preheat the oven to 200°C (392°F). Place the muffin pan on the middle rack and bake for 30 minutes, or until the pastry is golden brown and the custard is set with a slight wobble in the centre.

   Time: PT30M

   Temperature: 200°C

9. Cool

   Remove the tarts from the oven and transfer the pan to a cooling rack. Let cool for 10 minutes before gently removing the tarts. Cool completely before serving to keep the pastry crisp.

   Time: PT10M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

25 g

Fat

10 g

Fiber

0.5 g