Egg Tart

  • 3 Shortcrust Pastry Sheets

B. For Filling

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


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.

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