Egg Tarts

Creamy cinnamon custard in a flaky, buttery crust.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by thawing the puff pastry sheet, but make sure it’s still cold while you’re working with it. Roll the sheet into a tight log and cut into six equal pieces. Flatten each piece, and then press the dough into a to an egg tart mold or a muffin pan. Cover with a plastic wrap and let it rest in the freezer while you make the filling.

Step 2

To make the custard, combine your milkshake, cinnamon stick, and vanilla in a pot. Cook over the stovetop until it’s simmering and let it cool down.

Step 3

In a separate bowl, whisk your egg yolk and sugar until it’s fluffy and light in color. Pour 1/4 cup of the milk into the egg mixture while constantly whisking to temper the eggs and avoid cooking them. Add in the remaining milk. Chill the batter for at least 10min while pre-heating your oven to 425f.

Step 4

Fill the cold pastry shells 3/4th of the way with the custard. Bake for 30-35min. The pastry shells should be crispy and a golden color, and the custard is set but still a bit wobbly in the center. Let cool for 5min, and enjoy!