- Melt the sugar with the hot water. Mix until dissolved then cool down. Combine the eggs with the simple syrup using an immersion blender. Add the remaining ingredients and blend until homogenous. Strain the mixture through a fine chinoise to get out the air bubbles. Allow the mixture to sit in the fridge, covered, for a few hours. Fill the tart shells with the egg custard and bake at 385ºF/ 196ºC until the custard has set. Check by inserting a tooth pick which should stand alone.
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