Egg custard tarts
These delicious egg custard tarts are a great for entertaining - the leftover evaporated milk can be frozen for later use.
- Preheat oven to 200C. Place the sugar and water in a saucepan and bring to the boil, stirring to dissolve sugar. Remove the pan from the heat and cool to room temperature.
- Lightly whisk the eggs, then whisk with the sugar syrup. Mix in evaporated milk and vanilla.
- Line patty pans with the pastry. Strain the egg mixture through a sieve, then pour into the pastry cases.
- Bake for 12 to 15 minutes until the pastry is golden brown and the filling slightly puffed.