Classic Egg Tart
Indulge in the buttery, golden perfection of Classic Egg Tarts, where delicate pastry meets creamy, custard-like filling in every bite. This easy yet elegant recipe combines a flaky homemade tart shell with a velvety filling made from full-fat milk, heavy cream, and a whisper of vanilla for a rich, aromatic finish. With just 30 minutes of prep and a short bake time, these traditional egg tarts are a timeless treat ideal for afternoon tea, festive celebrations, or a delightful dessert any day of the week. Impress your family and friends with their melt-in-your-mouth texture and beautifully golden appearance—serve warm or at room temperature for a truly irresistible experience! Perfect for both beginners and seasoned bakers, these egg tarts bring the charm of a bakery right to your kitchen.
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Recipe Information
Ingredients
- 225 grams all-purpose flour
- 150 grams unsalted butter
- 50 grams powdered sugar
- 1 large egg yolk
- 30 milliliters cold water
- 250 milliliters full-fat milk
- 50 milliliters heavy cream
- 3 large eggs
- 70 grams granulated sugar
- 5 milliliters vanilla extract
- 1 pinch salt
Instructions
Preheat the oven to 180°C (355°F).
In a large bowl, combine all-purpose flour and powdered sugar. Cut in the unsalted butter until the mixture resembles coarse crumbs.
Add the egg yolk and cold water to the flour mixture. Mix until just combined and the dough comes together.
Turn the dough onto a lightly floured surface, knead briefly, and shape into a disc. Wrap in plastic wrap and chill for 30 minutes.
While the dough chills, make the custard filling. In a saucepan, warm the milk and heavy cream over medium heat until just simmering. Remove from heat.
In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and a pinch of salt until well combined.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
Strain the custard filling through a fine sieve to remove any lumps and ensure a smooth texture. Set aside.
Roll out the chilled dough on a floured surface to about 3mm thickness. Cut out rounds to fit a 12-cup muffin tin or tart molds, gently pressing them in without stretching.
Pour the prepared custard filling into each pastry shell, filling to about 3/4 full.
Bake in the preheated oven for 20-25 minutes until the custard is set around the edges but still slightly wobbly in the center, and the crust is golden brown.
Allow the egg tarts to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 11.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
