Egg tart

What to get ready

• Puff pastry 560 g
• Chicken eggs 8
• Fresh milk 400 ml
• Sugar 180 g
• Evaporating milk 160 ml
• Vanilla 4 g
• Flour 32 g

Method

1. 1 Roll out the puff pastry dough to a thickness of 3 mm, then cut it into a circle and press it into the tart mold, with the crust gradually thinning towards the rim of the mold.
2. 2 Let the crust cool for 1 hour; the chilled crust will expand into a layer instead of shrinking when baked.
3. 3 Heat the milk with the sugar until dissolved, then let it cool down to 40 degrees Celsius before mixing in the beaten eggs.
4. 4 Filter the filling through a sieve twice and skim off any foam or air bubbles that would cause the tart surface to become porous.
5. 5 Fill the mold 80% full with the filling, then bake at 220 degrees for 18 minutes, or until the surface is slightly puffed up and has brown spots.

With an appliance

• Air fryer 50 min

  Change step 5: Run at 200 degrees for 14 minutes. The crust rises higher but the kernel browns faster, so lower the temperature to 180 degrees for the last 4 minutes.