ingredients:

• 2 eggs
• 2 ½ tbsp (30g) sugar
• 1 tsp (4g) vanilla extract
• 1 tbsp (20g) condensed milk
• ½ cup (120g) heavy cream
• ½ cup + 2 tbsp (140g) milk
• 2 tbsp (30g) melted butter
• 12 sheets of egg roll wrappers

instructions:

1. Prep: Preheat the oven to 400°F/200°C.
2. Make the custard filling: In a bowl, whisk the eggs, condensed milk, vanilla extract, and sugar together until fully combined. Then add heavy cream and milk, and mix until smooth. Strain the mixture into a pitcher or large jar to remove any lumps.
3. Melt butter: Melt the butter in a small pan or microwave.
4. Prepare the dough: Brush melted butter between each egg roll sheet, stacking 4 sheets at a time. Cut 4 circles from each stack. Repeat this process 3 times to have a total of 12 circles. (note: kitchen scissors work better than a round cookie cutter)
5. Form the tart shells: Place the 12 circles into egg tart molds or a cupcake tin, pressing them gently to form the shells.
6. Fill the shells: Pour the custard into each shell, filling them about 80-90% full.
7. Bake: Bake the tarts at 400°F/200°C for 11-12 minutes, or until the crust is golden brown and the tops are slightly browned and caramelized.
8. Serve: Let the tarts cool slightly before serving.