Ingredients with Measurements:
- 1 sheet of pre-made puff pastry
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground nutmeg for garnish
Special equipment needed:
- 12-cup mini muffin tin
- Rolling pin
- Pastry cutter or cookie cutter
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry sheet on a floured surface until it is about 1/8 inch thick.
3. Use a pastry cutter or cookie cutter to cut out 12 circles of pastry that are slightly larger than the muffin cups.
4. Press each pastry circle into a muffin cup, making sure to press the pastry into the corners and up the sides.
5. In a mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, and salt until well combined.
6. Pour the egg mixture into each pastry cup, filling them about 3/4 of the way full.
7. Sprinkle a pinch of ground nutmeg over the top of each egg custard.
8. Bake the mini egg custard tarts in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the custard is set.
9. Remove the tarts from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
12 mini egg custard tarts
Nutritional information:
Calories: 160
Fat: 7g
Carbohydrates: 21g
Protein: 3g
Sodium: 70mg
Sugar: 12g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or shortcrust pastry.
- Whole milk can be substituted with almond milk or coconut milk.
- Vanilla extract can be substituted with almond extract or maple extract.
Variations:
- Add a tablespoon of lemon zest to the egg mixture for a lemon-flavored custard.
- Top each tart with a dollop of whipped cream and a fresh berry for a fruity twist.
- Mix in a tablespoon of cocoa powder to the egg mixture for a chocolate custard.
Tips and tricks:
- Make sure to press the pastry into the corners and up the sides of the muffin cups to prevent the custard from leaking out.
- If the custard is not fully set after the recommended baking time, continue to bake for an additional 5-10 minutes until set.
- To prevent the pastry from getting soggy, let the tarts cool completely before storing or serving.
Storage instructions:
Store the mini egg custard tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tarts, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the mini egg custard tarts on a platter and sprinkle with powdered sugar for a simple and elegant presentation.
Garnishes:
Sprinkle each tart with a pinch of ground nutmeg or cinnamon for added flavor.
Pairings:
Serve the mini egg custard tarts with a cup of tea or coffee for a sweet and satisfying dessert.
Suggested side dishes:
These tarts can be served as a standalone dessert, but they also pair well with fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
If the pastry is not fully cooked after the recommended baking time, cover the tarts with foil and continue to bake until the pastry is golden brown.
Food safety advice:
Make sure to store the tarts in the refrigerator to prevent spoilage.
Food history:
Egg custard tarts have been a popular dessert in England since the 16th century. They were originally made with a pastry crust filled with a mixture of eggs, cream, and sugar.
Flavor profiles:
These mini egg custard tarts have a sweet and creamy flavor with a hint of nutmeg.
Serving suggestions:
Serve the mini egg custard tarts as a sweet treat after dinner or as a snack with a cup of tea or coffee.
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Region: British