Classic Egg Tarts
Delightfully creamy and irresistibly flaky, Classic Egg Tarts are the perfect combination of buttery pastry and silky smooth custard. This timeless recipe showcases a homemade shortcrust base crafted with cold butter and a touch of icing sugar for sweetness, carefully matched with a rich filling of eggs, milk, sugar, and vanilla. Ideal for afternoon tea or as a crowd-pleasing dessert, these tarts boast golden shells cradling a lightly set custard with just the right jiggle. With an easy-to-follow process and a bake time of only 25 minutes, these tarts are great for beginners and baking enthusiasts alike. Serve them warm or at room temperature for a delicately sweet treat that's sure to impress. Perfect keywords: egg tarts recipe, custard tarts, homemade pastry, sweet dessert, tea-time treats.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter, cold
- 50 grams Icing sugar
- 1 pinch Salt
- 1 large Egg yolk
- 2 tablespoons Ice water
- 3 large Whole eggs
- 100 grams Granulated sugar
- 250 milliliters Whole milk
- 1 teaspoon Vanilla extract
Instructions
Begin by making the pastry. In a large mixing bowl, combine the flour, salt, and icing sugar. Add the cold butter, cut into cubes, and use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Add the egg yolk and 2 tablespoons of ice water to the mixture. Mix until the dough begins to come together. If needed, add an additional tablespoon of water.
Turn the dough onto a lightly floured surface and gently knead it until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F). Lightly grease a muffin tin.
After chilling, roll out the dough on a floured surface to about 3mm thickness. Use a round cutter slightly larger than the muffin tin holes to cut out circles.
Carefully line each muffin tin hole with a dough circle, pressing gently to ensure an even fit.
For the custard filling, whisk together the whole eggs and granulated sugar until the sugar has dissolved.
Warm the milk slightly in a saucepan over low heat, then gradually whisk the warm milk into the egg mixture. Be sure to pour slowly to prevent curdling.
Stir in the vanilla extract.
Pour the custard filling into the pastry-lined muffin tins, filling each about 3/4 full.
Bake the egg tarts for 20-25 minutes, or until the custard is set and slightly jiggles in the center when gently shaken.
Allow the tarts to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your delicious egg tarts!
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 482 mg | 21% | |
| Total Carbohydrate | 354.9 g | 129% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 163.6 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 484 mg | 37% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 917 mg | 20% | |
*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.
