Puff Pastry Egg Tarts in 40 Minutes

Instructions:

1. Roll out the thawed puff pastry slightly. Use a 3-inch circular cutter to stamp out 12 rounds. Gently press each round into the cups of a standard 12-cup muffin tin, pushing the dough up the sides.
2. Use a fork to prick the bottom of each pastry shell to prevent the bottom from puffing up during baking.
3. Brush the interior of each shell with melted butter to create a moisture barrier.
4. In a mixing bowl, whisk the eggs and sugar together gently to avoid creating excess foam or air bubbles.
5. Stir in the heavy cream, whole milk, vanilla extract, and salt until the mixture is homogenous.
6. Pour the custard mixture through a fine mesh strainer into a clean bowl to remove chalazae and undissolved sugar.
7. Pour the strained custard into the pastry shells, filling them approximately 3/4 of the way to the top.
8. Bake at 400°F (200°C) for 20–25 minutes until the pastry edges are deep golden brown and the custard tops have developed mahogany-colored caramelized spots.