Name This Dish Egg Tart
Indulge in the rich and creamy perfection of "Name This Dish Egg Tart," a tantalizing dessert that combines a buttery, flaky crust with a velvety custard filling. Crafted with simple pantry staples like all-purpose flour, eggs, and a touch of vanilla extract, this recipe transforms everyday ingredients into an irresistible treat. With a golden crust that melts in your mouth and a smooth, lightly sweetened filling, these egg tarts are baked to silky perfection in just 25 minutes. Perfect for dessert, brunch, or a mid-day snack, these homemade egg tarts will transport you straight to a cozy café. Whether served warm or at room temperature, their delicate balance of textures and flavors will leave you craving more. Explore how this easy-to-follow recipe adds a timeless charm to your baking repertoire!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Powdered sugar
- 1 piece Egg yolk
- 2 tablespoons Cold water
- 150 milliliters Whole milk
- 150 milliliters Heavy cream
- 100 grams Granulated sugar
- 3 pieces Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Prepare the crust: In a mixing bowl, combine the flour and powdered sugar. Add the cold butter cubes and use your fingertips or a pastry cutter to mix until the mixture resembles breadcrumbs.
Add the egg yolk and cold water into the dry mixture. Mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
Once chilled, roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles slightly larger than your tart molds. Gently press the dough into the molds, trimming any excess edges.
Prick the base of each pastry shell with a fork to prevent puffing. Place the tart shells in the freezer for 10 minutes to chill.
Bake the tart shells for 10 minutes in the preheated oven. Remove and set aside to cool slightly.
Prepare the custard: In a saucepan over medium heat, combine milk, heavy cream, and granulated sugar. Stir gently until the sugar dissolves. Do not let the mixture boil.
In a separate bowl, whisk eggs and vanilla extract together. Slowly pour the warm milk mixture into the eggs, whisking constantly to prevent curdling.
Strain the custard mixture through a fine-mesh sieve to remove any lumps, ensuring a smooth filling.
Carefully pour the custard into the pre-baked tart shells, filling them almost to the top.
Bake the filled tarts in the oven for 15-18 minutes, or until the custard is set but still slightly jiggly in the center.
Allow the egg tarts to cool in the molds for 10 minutes before carefully removing them.
Serve warm or at room temperature and enjoy your homemade egg tarts!
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 350.2 g | 127% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 158.6 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 359 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 762 mg | 16% | |
*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.
