Treat Yourself To Crusty And Creamy Egg Tarts

2 months ago

Pack this treat in your kid’s lunchbox


Egg Tarts

Store bought puff pastry

Custard cream:

3 Large eggs

2 Egg yolks

1/3 cup Sugar

1 cup Milk

1 ¼ cup Heavy cream

¼ tsp Vanilla

  1. Thaw the puff pastry in the refrigerator. Take one piece and place the plastic covered side over the table.
  2. Cut round pieces large enough to fit your muffin pans with just a little bit of dough over the edge. Gently transfer the cut rounds to the pans, pressing the sides so it will adhere to the bottom and sides of the pan. Complete the pan and return to the freezer.
  3. Meanwhile make the custard: combine the eggs and egg yolks in a bowl and whisk until thickened. Set it aside.
  4. In a sauce pot, pour in the sugar and the cream and milk bring the mixture to a simmer (small bubbles appearing on the sides). Gently pour the hot liquid over the eggs, whisking until all the hot cream and milk has been poured.
  5. Strain into a clean bowl and cool completely over an ice bath. Pour into a jug and fill the puff pastries with the custard.
  6. Bake in a preheated 350F oven until the pastry has puffed, and the is custard firm. Cool completely before storing.
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