Egg Custard Tartsadapted from WokkingMum
Pâte Brisée crust (recipe)
5 eggs
1/2 cup milk
1 2/3 cup water
5 tbsp sugar
Spray or butter the sides of the muffin tins.
Roll out 5x5 inch thin layers of crust. Line the insides of a muffin tin. Using scissors, remove edges of the crust so that they fit snugly inside the tin.
Preheat oven to 350F.
Mix together the milk, water, and sugar. Lightly beat the eggs in a separate bowl, and pour the egg into the milk mixture through a strainer. Stir the mixture lightly to melt the sugar and try to avoid making air bubbles.
Pour the egg mixture into the tarts.
Bake the tarts for 30 minutes.
Makes 12 tarts.
*the tarts could be sweeter, said a friend. but, i thought it was perfect.
Pâte Brisée crust (recipe)
5 eggs
1/2 cup milk
1 2/3 cup water
5 tbsp sugar
Spray or butter the sides of the muffin tins.
Roll out 5x5 inch thin layers of crust. Line the insides of a muffin tin. Using scissors, remove edges of the crust so that they fit snugly inside the tin.
Preheat oven to 350F.
Mix together the milk, water, and sugar. Lightly beat the eggs in a separate bowl, and pour the egg into the milk mixture through a strainer. Stir the mixture lightly to melt the sugar and try to avoid making air bubbles.
Pour the egg mixture into the tarts.
Bake the tarts for 30 minutes.
Makes 12 tarts.
*the tarts could be sweeter, said a friend. but, i thought it was perfect.
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