Recipe Description
In this ‘Roti Paratha 3 Ways’ series, this Quick Egg Tart recipe is equally flaky on the outside and creamy on the inside, just like Portugese egg tarts but with less hassle.
Recipe Ingredient
- Egg Custard
- 2 nos Egg Yolk
- 50g Sugar
- 160g Dairy Whipping Cream
- 80g Milk
- 1/2 tsp Custard Powder (1g)
- Others
- 3 nos Frozen Paratha
- Muffin Tray
- Some cooking oil to grease the muffin tray
Instructions
- In a bowl, whisk the egg yolks, custard powder and sugar till the sugar slightly dissolves.
- Add in the cream and milk. Mix till sugar is fully dissolves. Set it aside in the fridge till it's needed.
- Moving on the paratha, divide each piece into 2 and shape them into a cone before placing and further pressing them into the greased muffin tray.
- Once done, divide the custard mixture equally into the 6 molded paratha. Bake at 210 deg C for 30-35 minutes.
- When baking, make sure to rotate the tray midway into baking to ensure even baking.
- Make sure the paratha is slightly defrosted before working with it, or else it will break easily.
- You could keep the baked egg tarts in the chiller for 2-3 days and reheat in the oven for at least 10 minutes and they will turn crispy again!
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