Drizzle mixture over each tart and serve immediately. In a small bowl, mix honey with orange juice until blended.Carefully remove each tart from the muffin pan. Remove tarts from the oven and let cool slightly. Reduce oven temperature to 350F and bake tarts for another 5 minutes, or until custard is set and slightly browned on top.Bake for 15-18 minutes until the crusts are golden brown and the egg custard is set. Pour the egg mixture into each tart pan until 80 filled as the egg mixture will expand in the oven. Fill each empty pastry shell almost to the top with custard, then transfer muffin pan to a sheet tray and bake for 10 minutes. Strain the egg mixture through a sieve into a pourable container jug, to remove any egg solids and to eliminate the air bubbles. Strain the mixture through a fine mesh strainer. Add sugar water and vanilla, and continue to whisk until well combined.
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