Portugal Egg Tart

Ingredients:

Milk 60ml

Sugar 30g

Whipping cream 100g

2 Egg York 

Kawan puff pastry sheet 5 pieces 

Method:

1. Roll the pastry sheet and wrap one follow another. (The sheet must not be too soft or too hard after taking out from freezer).

2. Cut the wrapped pastry sheet into 6 small dough.

3. Roll over the small dough and lining it in egg tart mould. 

4. Mix milk, sugar and whipping cream together and then mix well with egg York.

5. Pour in the mixture into the mould lining with dough.

6. Preheat the oven and bake at 200 Celsius for 25-35 minutes.

Ingredients (filling for 10 tarts)

Milk 200ml

Sugar 30gm (less sweet)

Whipping cream 100ml

3 Egg York  (90gm)

Method: 

1. Defrost the frozen pastry 20 minutes.

2. Mix all together and pour into the pastry leave 5mm from the edge.

3. Bake at 220 Celsius for 25minutes.