Homemade Portuguese Egg Tarts

Place the puff pastry into the tart moulds, pressing gently to fit the shape.

In a large bowl, whisk together 1 egg white and 2 egg yolks. Add MARIGOLD Evaporated Creamer and 2 big scoops of MARIGOLD Sweetened Creamer, then mix until well combined.

Fill the puff pastry shells with the egg mixture, filling each tart about 80% full.

Bake the egg tarts at 200°C (400°F) for 15-20 minutes, or until the tops are golden brown.

Allow the tarts to cool slightly before serving. Enjoy warm or at room temperature!