「Baked Egg Tarts」

Ingredients and amounts

• 30 store-bought tart shells
• 8 eggs (regular eggs)
• 200ml milk (regular bagged milk)
• 450ml heavy cream (available at bakeries or supermarkets)
• 80g white sugar (regular sugar is fine; fine sugar dissolves more easily)

Step-by-step method

1. 1

   Step 1

   Place a bowl on a kitchen scale and weigh out 450g of heavy cream (density approximated as 1).

2. 2

   Step 2

   Add 80g white sugar (medium sweetness; adjust to taste, recommended range 60-100g).

3. 3

   Step 3

   Add 200g milk (density approximated as 1).

4. 4

   Step 4

   Separate 8 egg yolks and add them to the mixture (reserve the egg whites for other uses).

5. 5

   Step 5

   Stir all ingredients evenly until the sugar is completely dissolved.

6. 6

   Step 6

   Strain the mixture through a sieve to remove egg membranes, eggshell bits, undissolved sugar, and clumps of cream.

7. 7

   Step 7

   Preheat the oven to 220°C (about 10 minutes) and remove the baking tray.

8. 8

   Step 8

   Arrange the tart shells on the baking tray with 0.5cm gaps between them.

9. 9

   Step 9

   Pour the strained mixture into the tart shells, filling to about 0.5cm below the rim; do not overfill.

10. 10

    Step 10

    At this point, the semi-finished tarts are ready and can be frozen for over 12 hours for later use.

11. 11

    Step 11

    Bake the semi-finished tarts in the oven at 200°C for 25 minutes.

12. 12

    Step 12

    Serve immediately after baking.