Egg Tarts Recipe
Egg Tarts are a classic Chinese and Portuguese pastry featuring a flaky crust and a smooth, sweet custard filling. Ready in 45 minutes, they make for a delightful snack or dessert.
Equipment
- Muffin tin or tart molds
- Mixing bowls
- Whisk
- Fine strainer
Ingredients
For the Pastry Crust:
- 1 cup all-purpose flour
- 1/2 cup cold butter cubed
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2-3 tablespoons cold water
For the Custard Filling:
- 3 large eggs
- 1/3 cup sugar
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Make the Pastry Dough:
- In a mixing bowl, combine flour, sugar, and salt.
- Add cold butter and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, until the dough comes together.
- Wrap in plastic wrap and chill for 15 minutes.
Prepare the Custard Filling:
- In a mixing bowl, whisk together the eggs and sugar until combined.
- Add the milk, heavy cream, and vanilla extract, whisking until smooth.
- Strain the mixture through a fine strainer to remove any lumps.
Assemble the Tarts:
- Preheat your oven to 180°C (350°F).
- Roll out the pastry dough on a lightly floured surface and cut into circles to fit your muffin tin or tart molds.
- Press the dough into the molds and pour the custard filling into each shell, filling about 3/4 full.
Bake the Tarts:
- Bake in the preheated oven for 25-30 minutes, until the custard is set but still slightly jiggly in the center.
- Allow the tarts to cool before removing them from the molds.
Notes
- Variation: Add a pinch of nutmeg or cinnamon to the custard for an extra layer of flavor.
- Storage: Store the tarts in an airtight container in the refrigerator for up to 3 days.
- Serving Tip: Serve the egg tarts warm or at room temperature for the best flavor.
