Egg Tart

Ingredients

• 3 Shortcrust Pastry Sheets

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B. For Filling
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• 4 egg yolks
• 1/3 cup sugar
• 1/3 cup heavy whipping cream
• 1/3 cup milk
• 1 tspn vanilla essence

Method

1. Cut the pastry into 24 little circles.

2. Butter the muffin pan. Preheat the oven to 200F.

3. Try to mould/shape pastry circles to fit into the muffin pan using your fingers. Once all 24 are ready, set aside.

4. Put all ingredients B in the blender and beat for 3-4 minutes. Strain using a strainer into a measurement cup for easy pouring. Fill them into the crust about 80% full.

5. Turn up the heat to 375F and bake for 25min or until the filling start turning a little bit brownish.