Egg Tart

Step 1

Preheat the oven to 400°F (200°C). Roll out the 1 sheet of puff pastry on a lightly floured surface to smooth the creases, then cut into 6 equal squares.

Step 2

Press each pastry square into a muffin tin cup, molding it to fit the bottom and sides. Prick the bottoms with a fork to prevent puffing.

Step 3

In a small saucepan, combine 0.5 cup water and 0.5 cup sugar. Heat over medium, stirring, until the sugar dissolves and the syrup is clear, about 3 minutes. Let cool slightly.

Step 4

In a bowl, whisk together 3 egg yolks, 1 whole egg, and 0.5 cup evaporated milk until smooth. Slowly whisk in the sugar syrup until fully combined.

Step 5

Strain the custard through a fine-mesh sieve into a measuring cup with a spout. Pour the custard into the pastry shells, filling each about 3/4 full.

Step 6

Bake until the custard is set with slight jiggle in the center and the pastry is golden brown, about 20-25 minutes. Let cool in the pan for 5 minutes before removing.

Step 7

Serve warm or at room temperature. The tarts are best enjoyed the same day.