No Heavy Cream Egg Tarts

1. 1

   Whip the eggs and sugar thoroughly in a bowl.

2. 2

   Mix in the milk.

3. 3

   Take out the frozen puff pastries from the freezer to defrost.

4. 4

   Once the puff pastries have become slightly soft, roll out into a rectangle, cut into thirds, and transfer onto the mold (just use aluminum cups ).

5. 5

   Send the mixture through a strainer and pour into the cups.

6. 6

   Bake for 25 minutes in a 180C oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.