Egg Tart with Puff Pastry

Egg Tart with Puff Pastry

First sentence from me...."You should try it out,

the egg is smooth, silky and sweetness is just perfect!"

End up making 18 pieces and my dearie husband told me

to give all to our neighbour (left and right of our house).

For each neighbour, I gave 6 pieces.

My dear son told me to bake again after my husband and son

trip to Xinyi, China (flown there this morning with another

20 relatives for Ancestor Praying). My dear daughter and I can't

tag along because she will be siting her AS (A Level) exam

in another 6 days. Wishing her "All The Good Luck".

Lastly, would like to thank Sonia, Nasi Lemak Lover for sharing this recipe.

90g caster sugar

3 eggs

18 pieces of frozen puff pastry - thaw at room temperature

(you can get it from any supermarket)

1/4 vanilla extract

1/4 white vinegar

250 ml hot water

Beat eggs lightly.

Dissolve caster sugar into hot water and let it cool.

Once puff pastry has been thawed, arrange nicely

into any muffin/cupcake tray

Pour in the vanilla extract and white vinegar

into the beaten eggs and pour all into the cool sugar

water and stir until well combined.

Look like this once all the puff pastries has been laid.

Then pour the egg custard into the puff pastry case

until 3/4 full.

Don't be greedy, if not, it will spill out while baking.

Bake for 40 minutes or till golden brown at 190 Degree Celcius.

Picture A - Baked for 40 minutes.

Picture B - Baked for 1 hour.

Yummy Yummy Yummy...... ;)

Three words from my dearie husband, son and daughter.

(Next try, will use original pastry)