Egg Custard Tarts

A week or so ago, a friend sent me a link to Serious Eats' write-up on the best egg custard tarts in New York. I knew I wanted to make them right away. I've never had one, but they sounded not-too-sweet and absolutely delicious. But alas, I was neck deep in my series on cake and they got put off. Until today.

These were nice and easy (since I already had puff pastry in the freezer) and were a great late-afternoon project. The filling recipe makes enough filling for about a pound of puff pastry, rolled to about 1/4 inch thick, not counting the scraps.

Makes: Approximately 9 tarts

Ingredients:

• 1 lb puff pastry, thawed
• 4 oz water
• 4 oz evaporated milk
• 1.5 oz sugar
• 1/8 teaspoon salt
• 3 eggs

Directions:

1. Preheat the oven to 400 degrees.
2. Roll out the puff pastry to 1/4 inch thick and cut rounds approximately 3 inches across (or use tartlet pans). Place the puff pastry into muffin tins, stretching the dough as little as possible. Freeze for 10 minutes.
3. Combine all remaining ingredients in a bowl and whisk to combine. Fill shells with custard to about 3/4 full.
4. Bake for 15 minutes, or until custard is set.

Have you ever had these before? What's your favorite thing about egg custard tarts?

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