2/3 cup hot water
1/3 cup white sugar
1/3 cup evaporated milk
2 large eggs plus 1 egg yolk
1 sheet puff pastry, thawed and refrigerated
9–12 foil tart tins
- Preheat the oven to 400F.
- Dissolve the sugar in the hot water and set it aside to cool.
- Roll out the pastry dough to 12 x 12 inches and cut out 9-12 circles.
- Fit the pastry circles into the foil tart tins and place them on the baking sheet.
- Whisk the eggs, evaporated milk, and sugar water mixture together.
- Strain the egg mixture into a large measuring cup through a fine sieve
- Carefully pour into tart shells, filling to just below the rim.
- Bake at 400F for 15 minutes. Please keep an eye on the tarts as they are baking.
- Once the edges start to brown, reduce the heat to 350F and bake for another 10-15 minutes or until the custard is done.
- Cool and enjoy!
