Pastel de Nata 酥皮蛋塔 My 2nd try!

Joanne, who was really keen on making egg tarts, came to my place to make the egg tarts

together. :) It was easy to make the egg tarts, but as you can see, they were a bit burnt. For

those who want to give it a go, the recipe is as follows:

[Ingredients for 16 tiny tarts]

1. approx 200g puff pastry sheet

2. 1/2 cup of water

3. 1/2 cup of caster sugar

4. 3 egg yolks

5. 3 eggs

6. 500g whipping cream (this is actually way too much for 16 portions, we used the leftover to

make crème brulée.

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1. Simmer the water and the sugar till the sugar is dissolved.

2. After the sugary water cools down a little bit, add the whipping cream.

3. mix 3 egg yolks and 3 eggs together, and then pour it into the creamy pot.

The cream for the tarts is done!

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1. Place the cut pastry to the non-stick muffin tin. ( We used a glass to make the dough circles

because I didn't have a cookie cutter.)

2. Ladle the mixture to the pastry to 2/3 of the capacity.

3. Bake in the oven at 200°c for 10-15 minutes. (We used 250°c for 15 mins, and apparently that

made the tarts a bit burnt.)

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To be honest, I rarely make desserts lately, because we have been busy and I don't feel like

eating sweet stuff. We'll see whether or not I will change my mind/appetite this year.