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Whistling Kettle Egg Tarts

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


  1. Line the miniature muffin pan with pie crusts and allow the crusts to chill in the refrigerator for at least 20 minutes.

  2. Pre-heat oven to 400°F.

  3. 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.

  4. Whisk in the vanilla extract, sweetened condensed milk, and egg until well combined and a little thickened.

  5. 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.

  6. Place in oven and reduce temperature to 350°F.

  7. Bake for 20-25 minutes, turning the pan halfway through, until puffed and set.

  8. Allow to cool for at least ten minutes before removing from pan.

  9. Enjoy with a dollop of apricot jam and don't forget to tip the bathhouse staff!





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