Tea Cake Recipes - Egg Custard Tarts Recipe

Ingredients

• 2 large eggs + 3 egg yolks

• 1 cup/250 ml milk

• 2 tbsp single/light cream

• 1 packet ready­made frozen pastry (flaky or short crust)

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Method:

1. Preheat the oven to 300°F/150°C/gas 2. Mix the egg yolks and whole eggs in a jug or bowl. Beat slowly with the whisk.

2. Add the sugar and beat until it is dissolved. Pour in the milk and cream, and beat well until foamy.

3. Roll out the pastry and cut it into circles large enough to line the inside of the baking pans.

4. Press the pastry pieces into the baking pans. Make sure the bottom and sides of the tin are evenly covered.

5. Fill each tart case with the egg mixture. Place the tarts on a baking sheet and bake for 45 minutes, or until the tarts are golden brown. Let the tarts cool for 10 minutes.

6. Remove from the pans and place them on a rack to cool completely. Serve the tarts at room temperature.