Which is why I'm tempted to use this for savoury tarts instead. Baked eggcustard. Cream and eggs. I don't think I've ever made anything that wouldn't have been greeted with "with custard it'd be even nicer"
Pour over the egg mixture, whisking at the same time, then pour the whole lot back in to the pan. I have always loved custardtarts and often when I have been in Nandos I have spotted the Portuguese variety
Beat together the crème fraiche, double cream, sugar and egg yolks and pour into the pastry case. When the slices are rolled up, hold them together with your fingertips and transfer to the top of the custard, allowing the petals to open up as you place the base of the rose lightly down into the custard
For the custard filling. Egg Tart with Puff Pastry( Hong Kong Style ) ~ 港式酥皮蛋撻. And this kind of egg tart has it’s family member as well, called ‘coconut tart’ , it’s precisely the filling was different