When i was pregnant in my third trimester, every day i would crave some type of dessert, but i felt so defeated because I could only stand in the kitchen for about 30 minutes at a time before my back started aching. Yes guys, i was so healthy and in tune with my body throughout pregnancy that even at 35 weeks, baking desserts from scratch seemed totally natural to me. Apparently i had a humongous and heavy belly despite the tiny size of my baby, which is only one of the many unfair things that happened during my pregnancy journey. Oh, and lightening crotch is the craziest thing ever. For those of you who are lucky enough to not have experienced it, it feels like your baby is crawling out of your uterus and has extended her fingers past your cervix and into your lady bits. A sharp pain accompanies it, and you immediately clamp your legs closed to stop the baby from falling out. This has nothing to do with egg tarts except that it happens when you stand too long, which is why i highly recommend this 15 minute recipe for any pregnant bakers out there.

INGREDIENTS:

• 50ml milk

• 50ml heavy cream

• 2 tbsp sugar

• 2 egg yolks

• A splash of vanilla extract

• 1 large sheet of puff pastry

INSTRUCTIONS:

• Split 1 large sheet of puff pastry into 6 pieces and line a muffin tin to make the tart crust.

• Whisk together milk, cream, sugar, egg, and vanilla, then strain it with a sieve to make it smooth.

• Pour the egg mixture into the muffin tins lined with puff pastry.

• Bake at 250 degrees C / 480 degrees F for 12 minutes.

TIPS:

• The custard will puff up quite big while baking, but don't be alarmed as it'll flatten back down after you take it out of the oven.