Easy Egg Tart

We all love Egg Tart!

But the Egg Tart selling here in Singapore is getting more and more expensive!

So, being wise with my $$$, I decided to bake my own.

Remember the Pampas brand Puff pastry that I have used in my previous post for Easy Apple Pie? I use them for this recipe as well.

By using the puff pastry, you can save a lot of time and the puff pastry does give the egg tart a fluffy outer layer.

Here is what you need (make 9)

3 eggs

125 cc milk
Fine sugar 40g
Vanilla essence 1 teaspoon or Rum 1/2 teaspoon (this will take away the smell of the egg)

1 sheet of Puff Pastry*
Method:

1.  Pour 125cc milk + 40g sugar in a small pot, put on stove over low heat for about 3-4 mins until sugar
    dissolve, add in vanilla essence or rum, set aside. (You can feel it by putting your finger in the milk. Milk
    should feel like shower water temperature)

2. Whisk the 3 eggs in a large bowl, whisk the egg gently until the white and yolk well combine. Do not over
    bit the egg as you will get lots of bubbles which we do not want that. If there is lots of bubble, your egg
    tart will be full of holes after baking.

3. Pour the warm milk into the egg mixture. Pour slowly and stir the mixture at the same time until both egg
    & milk are well incorporated . (This is why you need to place egg mixture in a large bowl).  

4. Sieve the egg & milk mixture into a jar for easy pouring of the mixture into the puff pastry  (this step will
    sieve out the transparent egg white)

5. Take a sheet of Puff pastry out from the pack direct from the freezer. When the puff pastry is a little soft,

    divide into 9 equal pieces

6. Place the cut puff pastry into either muffins tray or egg tart mould, try to create a depth so that you can

    pour the egg mixture in

7. Pour the mixture into the tart mould about 90% full

8. Put into a preheat oven @180C and bake for 20-22 mins till the filling is firm

9. Remove from over, unmould when mould is not too hot.

Note:

*

I bought this Pampas brand Puff pastry from Phoon Huat. It is also available at Cold storage. Or you may use any brand puff pastry for this.

Do not take out the puff pastry too early and only take out the exact quantity. Once expose to hot weather, the puff pastry will be very soft and may be difficult to handle

If you want to make more (18) just multiply the recipe