Muffin Tin/mould, rolling pin, pastry brush, cookie/pastry cutter, balloon whisk, large bowl and a sauce pan.
For the Peach and Custard Mixture:
1. 4 eggs, yolks only
2. 80ml whipped cream
3. 80ml full fat milk
4. 65g golden caster sugar
5. 1 tsp. vanilla extract or 1 vanilla pod.
6. Waitrose tinned Peach halves in syrup, drained and slice into small pieces
For the Pastry:
7. 2x 320g ready rolled shop-bought, all butter puff pastry if you are in hurry or just feeling lazy. Otherwise you can also make your own puff pastry by following “All Butter Puff Pastry” instructions on the pastry section of this site.
8. 100g unsalted butter, softened (for pastry and for greasing muffin tin)
9. 25g icing sugar
10. 3 tbsp. milk
11. 10g icing sugar
For the Custard Mixture:
1. On a bowl whisk your egg yolks and sugar until all ingredients are well incorporated.
2. On a small sauce pan over a very low heat, gently simmer your milk, cream and vanilla pods/extract for 3-4 minutes. Remove from heat, leave to cool for a couple of minutes, and then pour this into your egg and sugar mixture.
3. Whisk all the ingredients together. Cover with a cling film and place in the fridge overnight.
For the Pastry, baking and glazing process:
4. Pre-heat your oven to 200°C. Butter your muffin tin/mould.
5. On a flour dusted work surface, roll both of your puff pastry, approx. 3mm in thickness, wide and long enough to cover the entire baking tin, brush the pastry with butter on one side, then sprinkle over some icing sugar on top.
6. Using a cookie cutter, cut the pastry into discs.
7. Place 3 pastry discs overlapping each other. Just lightly press them together so that they stick together. We’d like the pastry to puff so best not to roll them together or press them too firmly together, a light touch would do.
8. Place pastry discs on your muffin tin/mould; gently press the pastry at the bottom and around the edges of the tin/mould.
9. Pour your egg custard mixture, top with the peach slices and bake in the oven for approx. 15-18 minutes or until the mixture has set with a slight wobble when gently shaken. Remove from the oven once baked and set aside.
10. Switch oven setting to grill, brush the egg tarts with some milk and sprinkle over some more icing sugar on top. Return your egg tarts into the oven and grill just to slightly brown the top of the custard for approx. 5-6 minutes. Remove from the oven, set aside to cool for 5 minutes.