PinoyCookingRecipes
  • Home
  • About
  • Recipe Index
    • MAIN DISH
    • DESSERTS
    • BREAD / BAKING
    • RICE / RICE FLOUR RECIPES
    • SNACKS/APPETIZERS/SIDES
  • What's Cooking?
    • Kitchen Tools & Gadgets
  • All About Food
    • Kitchen Tips & Tricks >
      • Cooking Tips for Beginners
      • Cooking Techniques
      • Honey Natural Remedies
      • Perfectly Activated Yeast
      • How to Bake BREAD with SUCCESS
      • Measurement Equivalents
      • Glossary of Terms
    • Cakes & Creations
  • Contact Us
  • Privacy Policy
  • Disclosure & Disclaimer
  • RSVP
  • Blog

Egg Tarts 

Picture

INGREDIENTS:
  • 1/3 cup water
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1/4 tsp vanilla
  • 1/2 cup evaporated milk
  • 1 Puff Pastry sheet
​
Loading...

PROCEDURE:
  • Pre-heat the oven to 350°F.  
  • Slightly grease you mini muffin pan with cooking spray.
  • In a sauce pan, mix together sugar and water and cook over medium heat until it comes to a boil and sugar is dissolved. Remove from heat and set aside to cool.
  • In another bowl, whisk together eggs, vanilla and milk until mixture is well blended. 
  • When the sugar water has cooled down, whisk it into the egg mixture.
  • Unfold the pastry sheet on a lightly floured surface. 
  • Take 1/3 of the pastry sheet. (1 pastry sheet is already pre-cut into three).
  • Divide 1/3 pastry into two.
  • Slightly widen the cut pastry with a rolling pin. (If you don't, pastry will be too short or too small on your mini muffin pan and you won't be able to fill more custard mixture.)​
  • Divide the flattened pastry in to four equal squares.
  • Drape one piece of puff pastry and press over each muffin pan.
  • Press the sides with a fork by slightly stretching it to the top. This way it can handle more custard filling.
  • Pour custard filling into each pastry mold.
  • Bake for 18-20 minutes or until the center of the custard slightly giggles when moved. You don't want it to set completely.
  • Wait for few minutes before removing them from the muffin pan. 
  • I used the rounded tip of a knife to lift it from the pan. Then, I transferred mine on a mini muffin paper cups.
  • Yum! Enjoy your egg tarts! 

*NOTE: If you do not have a mini muffin pan, you can use a regular size muffin pan or individual molds and just divide 1 pastry sheet into nine (9) equal squares and press into each mold. No need to stretch it with a rolling pin. Just press the sides with a fork. :)


Picture


You might also like:

Loading...
CACKLE comment system
Powered by Create your own unique website with customizable templates.
  • Home
  • About
  • Recipe Index
    • MAIN DISH
    • DESSERTS
    • BREAD / BAKING
    • RICE / RICE FLOUR RECIPES
    • SNACKS/APPETIZERS/SIDES
  • What's Cooking?
    • Kitchen Tools & Gadgets
  • All About Food
    • Kitchen Tips & Tricks >
      • Cooking Tips for Beginners
      • Cooking Techniques
      • Honey Natural Remedies
      • Perfectly Activated Yeast
      • How to Bake BREAD with SUCCESS
      • Measurement Equivalents
      • Glossary of Terms
    • Cakes & Creations
  • Contact Us
  • Privacy Policy
  • Disclosure & Disclaimer
  • RSVP
  • Blog