It is great to have in the freezer some cheese short crust pastry, I cut some out to make egg tarts.
I use around 30gm pastry per tart, form the tart and fridge to keep cold.
Mix 2 eggs with 100 gm water, sweeten with honey/sugar, warm to around 60˚C to thicken, then keep cold in fridge.
Preheat oven to 200˚C, pour egg mixture into pastry shell, just right for 4 tarts. Bake until set, around 15 minutes.
I love the contrast of more savoury pastry with sweet filling.
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