Super Easy Egg Tarts

Name: Super Easy Egg Tarts
Yield: Makes 10 tarts
Ingredients: 1/2 cup whole milk (120 ml); 3/4 cup heavy cream (180 ml); 1/3 cup granulated sugar (70 g); 1 large egg; 1 egg yolk; Several sheets frozen puff pastry; 1 vanilla bean (optional)

Joyce chung @cook_22100922

Tips:
1. Mix the ingredients gently—don’t overbeat, or you’ll get bubbles.
2. Strain the custard at least three times to remove bubbles and keep the tarts smooth.
3. Freeze the prepared tart shells for 10 minutes before baking for extra crispiness.
Difficulty: Easy

Joyce chung @cook_22100922

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Ingredients

Makes 10 tarts

1/2 cupwhole milk (120 ml)
3/4 cupheavy cream (180 ml)
1/3 cupgranulated sugar (70 g)
1large egg
1egg yolk
Several sheets frozen puff pastry
1vanilla bean (optional)

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Steps

1

In a bowl, combine the egg yolk, whole egg, and sugar. Mix until smooth. Add the milk and heavy cream, and stir gently. If using, split the vanilla bean and scrape the seeds into the mixture.
2

Once the custard is ready, refrigerate it while you prepare the tart shells. Roll up the puff pastry sheets one by one. Lightly grease the tart molds to make unmolding easier.
3

Cut the rolled pastry into 1/2-inch (1.5 cm) slices (like tree rings). Gently flatten each piece and press it into the tart molds. Place the molds with pastry into the freezer to chill.
4

Take the custard from the fridge and strain it gently at least three times until smooth. Pour the custard into the frozen tart shells, filling each about 80% full—don’t overfill!
5

Bake in a preheated oven at 400°F top heat / 410°F bottom heat (200°C / 210°C) for 20–25 minutes. Enjoy and share with friends!