Serves: 2 (about 6-7 tarts)
Prep Time: 20 mins
Cook Time: 30 mins


INGREDIENTS

• 1 pack of square puff pastry sheets (10cm x10cm)
• 2 tbsp melted butter/ olive oil

Filling mix:

• 4 egg yolks
• 1/3 cup of sugar (or slightly less to reduce sweetness)
• 1/3 cup of heavy whipping cream
• 1/3 cup of milk
• 3 drops of vanilla extract

DIRECTIONS

1. Preheat oven to 200°C. Thaw the pastry sheets.
2. Grease the muffin pan with butter/oil.
3. In a bowl, beat filling mix for about 3 minutes with mixer. Strain the filling through a strainer. Set aside.
4. With the pastry sheets, slowly press into muffin pan with crease at the side, shape into a flower like. Do not over stretch the sheets. Then firmly press against the sides and bottom of the cup.
5. Fill the pastry cup with filling mix for about 80% full.
6. Bake the tarts for 30 minutes or until the filling turn brown. 
7. Let it rest for 10 minutes and serve. Enjoy.

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Labels: asian, desserts, egg, pastry, recipes