No Heavy Cream Egg Tarts

Ingredients

• 2 sheets Frozen puff pastry
• 3 Eggs
• 6 tbsp Sugar
• 200 ml Milk

Instructions

1. Whip the eggs and sugar thoroughly in a bowl.
2. Mix in the milk.
3. Take out the frozen puff pastries from the freezer to defrost.
4. Once the puff pastries have become slightly soft, roll out into a rectangle, cut into thirds, and transfer onto the mold (just use aluminum cups ).
5. Send the mixture through a strainer and pour into the cups.
6. Bake for 25 minutes in a 180C oven.