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Custard Tarts

By Max Chan, from the Max Chan collection

Yield

15 to 20 tarts

Ingredients

	1½	cups boiling water
	½	cup sugar
	5	eggs, beaten
	1	tsp. vanilla extract
	15 to 20	unbaked 3-inch tart shells, homemade or store-bought (see Note)

Steps

Mix the sugar into the boiling water until dissolved. Set aside to cool.
Add the beaten eggs and the vanilla to the cooled sugar solution and stir until blended. Pour into the unbaked tart shells.
Preheat the oven to 375 degrees. Place the tarts in the oven, then turn down the heat to 350 degrees. Bake for 30 to 40 minutes, until the filling has set. Serve warm or cool.

Notes

Unbaked tart shells can be found in the frozen-food section of many supermarkets.

Variation: Add 1 1/2 cups unsweetened shredded coconut to the egg-sugar mixture. Stir well, then refrigerate overnight. Fill tarts and bake as directed.

This content is from the Max Chan collection.

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Room for Dessert

110 Recipes for Cakes, Custards, Soufflés, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials

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