DH had been eating two eggs a day for quite sometime now but cuts out an egg yolk each time... so I do have a fair amount of frozen yolks.... so finally made egg custard tarts last night!
Frozen egg yolks? Read About Egg Yolks:
I cut each piece of store-bought puff pastry sheet into strips and rolled two pieces, one after the other to make one tart cup.
Recipe adapted from: Curious Kai's Portuguese Custard Tarts
- puff pastry (defrosted) (1 packet of frozen puff pastry sheets - 10 pcs in pack)
- 9 egg yolks
- 1/2 cup sugar
- 700ml cream (1 and half cans of full cream evaporated milk)
- splash of vanilla essence (or a split vanilla pod if you have any) (vanilla essence)
Preheat the oven to 180 degrees celsius. Sprink or grease your muffin trays.
Dust your bench with icing sugar (I read flour! LOL) and then roll out your puff pastry until thin; cut into circles and press into your tray, then allow to rest for half an hour.
In a pot, bring 700ml of cream and vanilla to the boil (if using a vanilla pod, scrape it and add that as well as the pod to the cream - discard afterwards).
While that's heating up, place your egg yolks in a bowl, add the sugar and whisk until thick and pale yellow. Once done, grab a wooden spoon, and pour a little of the boiled cream into the egg mix - stir vigorously. Add a little more, stirring to combine, then add the remainder. This technique is known as tempering. If you add all of the boiled cream at once, the egg mix will scramble. Adding a little at a time allows the mixture to adjust to the contrasting temperature. (I do love that the frozen egg yolks thicken very well!)
Fill each pastry till about 3/4 full, then place in the oven. Bake for 20 minutes or until set.
**28 tarts from cut strips of puff pastry! Good thing, cos I had quite a fair bit of egg custard from above recipe. Frozen egg yolks tends to expand.