Egg tart is a common pastry dessert but most people don't realise they are actually quite simple to make. You don't have to stick to the traditional ingredients, you can also add fruit toppings like strawberry, blueberry, or blackberry.

Recipe
Makes 20 tarts

Ingredients A (Crust):
1 sheet frozen Pillsbury pie crust (for 9-inch pie)

Ingredients B (filling):
4 egg yolks
1/3 cup sugar
1/3 cup heavy whipping cream
1/3 cup milk
1/8 teaspoon vanilla extract

Method:
1. Thaw the pie crust sheet at room temperature for about 60-90 minutes before use. Do not microwave.

2. Slowly and gently unroll crust in a flat surface and use a 2.5 inch round cookie cutter to cut out 12 rounds from the crust.

3. Combine the remaining crust into a ball and divide into 8 portions. Together with the cut-out crust, you will have 20.

4. Preheat oven to 200°C and butter the muffin pan.