Custard Egg Tarts
| Servings |
Tarts
|
Ingredients
- 1 Sheet Puff Pastry
- 1/3 Cup Sugar
- 2/3 Cup Warm Water
- 1/3 Cup Evaporated Milk
- 2 Large Eggs
- 1 Egg Yolk
- 1/2 Teaspoon Vanilla
Ingredients
|
|
Instructions
- Preheat oven to 400F and remove Puff Pastry from freezer.
- Meanwhile, put sugar and water into a microwave safe bowl and microwave 1 minute. Stir. Microwave 1 minute more. Stir to be sure all sugar is completely dissolved. Put this into the freezer to cool.
- Once puff pastry can easily be unfolded, open it up and use a rolling pin to flatten a bit. I used a biscuit cutter to cut my circles and they fit perfectly into a mini-muffin pan. If you want to use a standard muffin pan or individual tart tins, cut your circles a little bigger. Grease your tin/cups and put the puff pastry circles inside.
- Check to see if the sugar water is cooled to room temperature. Once it is, add the evaporated milk, vanilla, eggs + egg yolk and whisk well.
- Strain this through a sieve to get out all the lumps and egg gunk. Pour the remaining liquid into the puff pastry shells, just below the rim.
- Bake for 10-15 minutes (or less if making minis) or until the edges start to brown. Reduce heat to 350F and bake an additional 10-15 minutes or until a toothpick remains standing up when poked in the middle of one.
- Allow to cool a few minutes and then enjoy!
Share this Recipe
About The Author
Ashley Craft
| Servings |
Tarts
|
Ingredients
- 1 Sheet Puff Pastry
- 1/3 Cup Sugar
- 2/3 Cup Warm Water
- 1/3 Cup Evaporated Milk
- 2 Large Eggs
- 1 Egg Yolk
- 1/2 Teaspoon Vanilla
Ingredients
|
|
Instructions
- Preheat oven to 400F and remove Puff Pastry from freezer.
- Meanwhile, put sugar and water into a microwave safe bowl and microwave 1 minute. Stir. Microwave 1 minute more. Stir to be sure all sugar is completely dissolved. Put this into the freezer to cool.
- Once puff pastry can easily be unfolded, open it up and use a rolling pin to flatten a bit. I used a biscuit cutter to cut my circles and they fit perfectly into a mini-muffin pan. If you want to use a standard muffin pan or individual tart tins, cut your circles a little bigger. Grease your tin/cups and put the puff pastry circles inside.
- Check to see if the sugar water is cooled to room temperature. Once it is, add the evaporated milk, vanilla, eggs + egg yolk and whisk well.
- Strain this through a sieve to get out all the lumps and egg gunk. Pour the remaining liquid into the puff pastry shells, just below the rim.
- Bake for 10-15 minutes (or less if making minis) or until the edges start to brown. Reduce heat to 350F and bake an additional 10-15 minutes or until a toothpick remains standing up when poked in the middle of one.
- Allow to cool a few minutes and then enjoy!
Share this Recipe
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- 1 Sheet Puff Pastry
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- 2/3 Cup Warm Water
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- Meanwhile, put sugar and water into a microwave safe bowl and microwave 1 minute. Stir. Microwave 1 minute more. Stir to be sure all sugar is completely dissolved. Put this into the freezer to cool.
- Once puff pastry can easily be unfolded, open it up and use a rolling pin to flatten a bit. I used a biscuit cutter to cut my circles and they fit perfectly into a mini-muffin pan. If you want to use a standard muffin pan or individual tart tins, cut your circles a little bigger. Grease your tin/cups and put the puff pastry circles inside.
- Check to see if the sugar water is cooled to room temperature. Once it is, add the evaporated milk, vanilla, eggs + egg yolk and whisk well.
- Strain this through a sieve to get out all the lumps and egg gunk. Pour the remaining liquid into the puff pastry shells, just below the rim.
- Bake for 10-15 minutes (or less if making minis) or until the edges start to brown. Reduce heat to 350F and bake an additional 10-15 minutes or until a toothpick remains standing up when poked in the middle of one.
- Allow to cool a few minutes and then enjoy!
Share this Recipe
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| Servings |
Tarts
|
Ingredients
- 1 Sheet Puff Pastry
- 1/3 Cup Sugar
- 2/3 Cup Warm Water
- 1/3 Cup Evaporated Milk
- 2 Large Eggs
- 1 Egg Yolk
- 1/2 Teaspoon Vanilla
Ingredients
|
|
Instructions
- Preheat oven to 400F and remove Puff Pastry from freezer.
- Meanwhile, put sugar and water into a microwave safe bowl and microwave 1 minute. Stir. Microwave 1 minute more. Stir to be sure all sugar is completely dissolved. Put this into the freezer to cool.
- Once puff pastry can easily be unfolded, open it up and use a rolling pin to flatten a bit. I used a biscuit cutter to cut my circles and they fit perfectly into a mini-muffin pan. If you want to use a standard muffin pan or individual tart tins, cut your circles a little bigger. Grease your tin/cups and put the puff pastry circles inside.
- Check to see if the sugar water is cooled to room temperature. Once it is, add the evaporated milk, vanilla, eggs + egg yolk and whisk well.
- Strain this through a sieve to get out all the lumps and egg gunk. Pour the remaining liquid into the puff pastry shells, just below the rim.
- Bake for 10-15 minutes (or less if making minis) or until the edges start to brown. Reduce heat to 350F and bake an additional 10-15 minutes or until a toothpick remains standing up when poked in the middle of one.
- Allow to cool a few minutes and then enjoy!
Share this Recipe
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