Portuguese Egg Tart

the easy way

Ingredients

for the shells:

prep the shells on an oven tray, break an egg and some cream, milk, brush the pastry shells

for the fillings:

• 60g heavy cream
• 40g sugar
• 150g milk
• 2 tsp cornstarch
• splash of vanilla
• sprinkles of cinnamon
• sprinkles of clove
• 1 egg

Method

• Pre heat the oven to 250C or 30 mins.
• In a pot whisk together the heavy cream, sugar, milk, cornstarch, vanilla, cinnamon and clove. Set the egg aside.
• Cook the custard mixture to thicken. Turn off the heat, and break the egg in. Mix quickly.
• Reduce the oven to 230C and bake for 25 mins
• Switch to top only heat and bake for a further 5 mins. The pastry should be evenly brown and caramelised.