Checkout the full Egg Tart With Puff Pastry Store Bought Recipe below.

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Egg Tart Recipe (Yield: 12 egg tarts)

INGREDIENTS
Puff Pastry:
- 3 puff pastry sheets (25cm x 25cm)

Egg custard:
- 235ml hot water
- 100g white sugar
- 120ml evaporated milk (at room temperature)
- 3 large eggs (at room temperature)
- 1 tsp vanilla extract

PREPARATION
1. Dissolve 100g sugar into 235ml of hot water and allow the mixture to cool to room temperature. In a small bowl, add 120 ml evaporated milk and add 3 eggs one at a time and mixing after each addition. Add 1 tsp vanilla extract and mix until well combined. Then whisk in the sugar water until well combined. Sift the mixture and place into a large measuring cup or a container with a pour spout. Cover with cling wrap and chill in the fridge.
2. Preheat the oven to 375° F/190°C, and position a rack in the middle rack of your oven to help cook the tart shells without overcooking the egg custard.
3. Cut pastry sheet into 10cm diameter circles. Press each piece onto egg tart moulds or cupcake pans to make a pastry shell.
4. Fill each pastry shell with the egg mixture until it is just below the top of the pastry shell.
5. Once filled, immediately transfer the pan to the oven. Reduce the heat to 350°F/180°C, and bake for 25 minutes, until filling is just set (if a toothpick can stand up in it, it’s done).
6. Turn off the oven and let them sit inside the oven with the door slightly open for 10 minutes. This prevents the egg custard from sinking too much. Remove from the oven and let it cool down for about 5 minutes then remove from the pan and place on a cooling rack. Egg tarts are best served warm or room temperature. Enjoy 🥰

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