Egg Tarts

Ingredients

• 300g Puff pastry
• 3 Eggs (large)
• 80g Sugar
• 200ml Milk
• 1 TL Vanilla extract
• 1 Prise Salt
• 30g Butter
• 1 EL All-purpose flour
• 12 Tartlet molds

Instructions

1. Roll out the puff pastry and cut out circles with a diameter of about 8 cm. Place the pastry circles into the greased tartlet molds and gently press them in, so the pastry covers the bottom and sides.
2. In a bowl, whisk together eggs, sugar, milk, vanilla extract, and a pinch of salt until the sugar is completely dissolved. Pass the mixture through a fine-mesh sieve to ensure a particularly smooth custard.
3. Fill the prepared pastry molds with the egg custard mixture, being careful not to fill them completely to the rim, as the filling will rise slightly during baking.
4. Preheat the oven to 200°C (top/bottom heat). Bake the egg tarts for 20-25 minutes, or until the filling is set and the puff pastry is golden brown and crispy.
5. Remove the egg tarts from the oven and let them cool in the molds for about 10 minutes before serving. They can be enjoyed warm or at room temperature.

Nutrition