Egg Tarts

RECIPE (Makes around 30 pcs)

1 Roll Frozen Puff Pastry (I made my own but it’s waaay easier to use store-bought puff pastry!)

Filling:

8 Egg Yolks

1/2 Cup Equal Philippines Gold

1 Cup Whole Milk

1 1/2 Cups All Purpose Cream

Cut puff pastry with a 3.5-inch circle cutter. Fill a 3-inch foil mold with the puff pastry but leave a bit of allowance because it will shrink. After molding, freeze for 10 minutes. Mix all the ingredients of the filling together and strain through a fine strainer. Pour filling mixture inside each puff pastry mold and fill just before you reach the rim.

Bake at 250°C for 20 minutes or until the puff pastry is golden brown.