When I saw this egg tarts made using puff pastry at Nasi Lemak Lover's blog, I immediately bookmarked it. Simply because I am lazy and simple or short-cut recipes attract me. Just so that I had a piece of frozen puff pastry waiting to be used and my girls and I loved loved egg tarts (in any crust), so this recipe came in the right moment. Each of us had three pieces after it came out of the oven and it was pretty good for a short-cut recipe. However, I would prefer to use the pie crust for this instead of puff pastry the next time as it couldn't hold lots of filling as I was having difficulty in stretching the thawed puff pastry to fill the muffin hole.
I would use the custard filling recipe again and make my own crust the next time I feel like eating egg tarts. Definitely not a bad way to get a quick fix. However, I would recommend the refrigerated pie crust instead of frozen puff pastry if you don't want to make your own crust and want a quick craving fix..
I saw the recipe at Nasi Lemak Lover and she adapted it from Forbidden Garden.
Egg custard filling:
- 240g hot water
- 100g coarse sugar ( I used 90g granulated sugar)
- 3 eggs
- ¼ tsp vanilla extract
- ¼ tsp white vinegar (I used rice wine vinegar)
- 12pcs frozen square puff pastry, thawed (I used 1 piece of puff pastry, cut into 12 pieces)
1. Dissolve sugar in hot water, set aside to cool.
2. Break eggs in a mixing bowl, lightly stir.
3. Add in syrup (no 1), vanilla extract and vinegar, lightly stir well to combine.
4. Sift twice, set aside.
5. Divide the puff pastry into 12 pieces and arrange it in a 12 holes muffin pan.
6. Pour egg custard filling in the puff pastry case, about 90% full. I have some leftover filling which I just pour into a ramekin and bake together with the egg puff pastry.
7. Bake at pre-heated oven at 350'F for 35mins or till golden brown.
8. Remove from oven and leave to cool.