Custard Tart

Name: Custard Tart
Yield: 20
Ingredients: Pastry; 400 g of laminated frozen puff pastry; Filling; 2 cups of heavy cream without sour cream; 1/2 cup of sugar; 9 eggs; Accessories; 6.5 cm tart molds

1
Pastry
2
400 g of laminated frozen puff pastry
3
Filling
4
2 cups of heavy cream without sour cream
5
1/2 cup of sugar
6
9 eggs
7
Accessories
8
6.5 cm tart molds

Ingredients

1
Pastry
2
400 g of laminated frozen puff pastry
3
Filling
4
2 cups of heavy cream without sour cream
5
1/2 cup of sugar
6
9 eggs
7
Accessories
8
6.5 cm tart molds

Directions

1
Pastry
2
Allow the pastry to thaw at room temperature for about 30 minutes
3
If preferred, leave it in the refrigerator overnight before preparing the tart
4
Open the pastry and remove the film-plastic wrapper
5
Cut it into disks with a diameter of 6.5 cm and line them. Reserve
6
Filling
7
Mix the eggs, heavy cream, and sugar, then place over low heat in a water bath to thicken, without boiling
8
Place the filling in the pastry-lined molds and bake for 30 minutes or until golden brown.