A friend made this as dessert at my place after a bbq dinner. It is so nice to eat fresh from oven and I jog down her well tested recipe to remind myself to try it out.
-Short crust pastry, made a batch and keep in freezer, defrost the day before the amount needed, 26gm per tart.
-Squeeze the 26gm round ball of pastry into the tart case, press to cover evenly, keep cool.
-Warm 100gm water, 100gm milk, sugar to taste and 2 eggs (well whisked) until thicken, like making creme anglaise. Sieve to remove bubbles, cool in fridge overnight.
-Preheat oven to 200˚C, fill egg tarts to nearly the brim, bake until the tarts, when gently shaken, the whole surface moves a little, not just the centre moves a lot, around 20 minutes,
For more eggy taste, add one more yolk.
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