Ingredients
- 3 frozen pratas
- 3 egg yolks
- 60ml milk
- 80ml whipping cream
- 25g sugar
- 1/2 tsp vanilla extract
Method
- Cut the frozen prata into half. Make the ends of the prata meet to form a cylindrical shape and press into a muffin tin to form the base of your tart. I use a non-stick muffin tray. Once you have shaped your prata base, put in the fridge to chill.
- In a bowl, add egg yolk, milk, whipping cream, sugar and vanilla extract and mix well. This is the egg custard mixture.
- Preheat oven at 200 degrees Celsius. Take the prata base from the fridge and fill them with the egg custard mixture till 90% full. Bake for 20mins or till top is caramelised. Once they are out of the oven, the egg tarts will be so puffy! But don't be surprised when they start to cool and shrink.
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