Ysant is full of new shops, foods, and sights for Boko, but for our other Consultants it's a homecoming. First stop before heading home? Why to the bath house, of course, to get cleaned up and for a snack like these creamy, lightly sweetened egg tarts.
Prep time: 20 minutes
Cook time: 20-25 minutes
Yield: 12-16 miniature egg tarts
First appeared in: Ep. 30 Homecoming
Pie Crust (store bought or make a half-recipe of this pie crust from a previous recipe!)
1 T granulated sugar
1/3 cup warm milk
1 sachet of black tea
1/2 t vanilla extract
2 T sweetened condensed milk
1 egg
Miniature muffin pan
Line the miniature muffin pan with pie crusts and allow the crusts to chill in the refrigerator for at least 20 minutes.
Pre-heat oven to 400°F.
Meanwhile, dissolve the granulated sugar in the warm water (you can make this right in the measuring cup!) and steep the black tea in the mixture for 2 minutes.
Whisk in the vanilla extract, sweetened condensed milk, and egg until well combined and a little thickened.
Carefully pour the egg mixture into your prepared pie crusts until 2/3 full, careful not to overfill as these do puff in the oven.
Place in oven and reduce temperature to 350°F.
Bake for 20-25 minutes, turning the pan halfway through, until puffed and set.
Allow to cool for at least ten minutes before removing from pan.
Enjoy with a dollop of apricot jam and don't forget to tip the bathhouse staff!