EGG TARTS

Egg Tarts

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

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. :)

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