As promised, eventhough a little bit late, below is the recipe from a friend, tested on my tart's shell:
225 gm sugar, (i used half of this, and yet i think i need to further reduce, well to your likings of course) 500 ml whipcream ( i used non-dairy) 200 ml UHT milk 6 egg yolks 4 whole eggs 1 tsp vanilla
Mix all well, slow cook until the mixture thicken a little bit. Pour in your tart shells.. Thats it. Oh yes, got to bake the whole tarts again till egg fillings turn brown.
Newly found hobby and developed a passion in cupcake making and decorating. Having left the workforce, I am now a fulltime housewife, with 5 lovely children.
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