Egg Tarts
Easy snacking ideas, egg tarts
Serves
9-12Prep
15 minsCook
25 minsMethod
- Preheat oven to 180C and position rack in lower third of oven.
- Completely dissolve the sugar in the hot water and set aside to cool.
- Roll out the pastry dough to 12 x 12 inches or 14 x 14 inches and cut out 9-12 circles using a 4 inch cookie cutter. Fit the pastry circles into the foil tart tins and place on baking sheet.
- Whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water together. Stir in the sugar solution. Strain the egg mixture into a large measuring cup through a sieve. Carefully pour into tart shells, filling to just below the rim.
- Bake for 10-15 minutes until the edges are lightly brown. As soon as the custard starts to puff, open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled.
- Once the edges start to brown, reduce the heat, and bake for another 10-15 minutes or until the custard is done. You can test the filling by inserting a toothpick into the custard, if it can stand on its own, it’s done.
Ingredients
1 sheet Puff Pastry, thawed and refrigerated
1/3 cup plus 1 tbsp White Sugar
2/3 cup Hot Water
1/3 cup Evaporated Milk
2 large Eggs plus 1 Egg Yolk
1/2 tsp Vanilla
9-12 Foil Tart Tins