Ingredients and Weight:
- Puff pastry sheets (1 pound)
- Granulated sugar (1 cup)
- Eggs (large, 8)
- Heavy cream (1 cup)
- Milk (1/2 cup)
- Vanilla extract (1 teaspoon)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Unroll puff pastry sheet and cut into 8 squares.
- Grease a muffin tin and line with puff pastry squares.
- In a medium bowl, whisk together sugar, eggs, heavy cream, milk, and vanilla extract.
- Pour egg mixture into pastry shells.
- Bake for 25-30 minutes, or until golden brown and set.
Nutritional Information:
- Per tart:
- Calories: 300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 10g
Dish Characteristics:
- Flaky, buttery pastry
- Rich and creamy egg custard filling
- Sweet and satisfying dessert
- Perfect for any occasion
User Comments:
- "These tarts are simply delicious! The pastry is perfectly crispy and the custard is smooth and creamy."
- "I love that these tarts have a bit of a Chinese twist with the golden brown crust."
- "These tarts were a hit at my party. They were easy to make and everyone raved about them."
- "I'm not a big fan of egg tarts, but these were surprisingly good. The custard was not too sweet and the pastry was flaky."
- "These tarts are perfect for a quick and easy dessert. They're also a great way to use up leftover puff pastry."
Special Precautions and Tips:
- Do not overfill the pastry shells, as the custard will rise during baking.
- If you don't have heavy cream, you can use all milk instead.
- For a richer flavor, add a dash of cinnamon or nutmeg to the egg mixture.
- Let the tarts cool for a few minutes before serving to prevent the custard from running out.
