Egg tarts are one of those desserts that feel fancy but are surprisingly simple to make at home. The flaky, buttery tart shell paired with the smooth, creamy egg custard makes them irresistible. I remember the first time I tried making them—it was a bit intimidating at first, but after a couple of attempts, I realized it’s all about the right balance between the tart shell and the custard. Plus, they bake beautifully golden and smell amazing!
The thing I love most about egg tarts is their versatility. You can make them for a special occasion or as a weekend treat, and they always hit the spot. After trying out a few different recipes, I found this version I absolutely love, and I’m excited to share it with you. The tarts have a delicate, melt-in-your-mouth crust with a smooth custard filling. Trust me, once you try making these, they’ll become a regular in your baking rotation!
Here’s my take on the egg tart recipe that makes 12-14 tarts. It’s easy to follow, and with a bit of practice, you’ll be baking like a pro.
Ingredients for the Egg Mixture:
- 210g milk
- 50g sugar
- 3 eggs
- 180g whipping cream
- 15g condensed milk
For the Tart Pastry:
- 100g butter (softened)
- 50g icing sugar
- 2 eggs
- 300g low protein flour
Instructions
1. Prepare the Egg Mixture
Start by mixing all the ingredients for the egg custard—milk, sugar, eggs, whipping cream, and condensed milk—in a bowl. Whisk everything together until it’s smooth and combined. After that, strain the mixture through a sieve to get rid of any egg bits, so your custard is silky smooth when baked.
2. Make the Tart Pastry
In a separate bowl, cream the softened butter and icing sugar together until well combined. This step is key to making the tart shell nice and tender. Then, add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Once the butter mixture is ready, fold in the low-protein flour gradually to form a dough. Be careful not to overmix! Divide the dough into small portions—around 45-50g each, depending on the size of your paper cups. Roll each piece into a ball and press it into your paper cups to form the tart shells, making sure the crust is thin.
3. Fill and Bake
Pour the egg mixture into each tart shell, filling them up just below the rim. Now, it’s time to bake! Preheat your oven to 200°C and bake the tarts for about 25 minutes, or until the custard is set and the pastry is golden brown. Once they’re out of the oven, let them cool slightly before digging in!
Pro Tips:
- Use low-protein flour: This helps create a soft, crumbly crust that’s perfect for egg tarts. If you don’t have any, cake flour works as a good substitute.
- Thin crust is key: When pressing the dough into the paper cups, aim for a thin crust to ensure the right balance of pastry and filling.
- Sieve the egg mixture: This step is important for a silky custard. Skipping it might leave you with small egg bits in your custard, which affects the texture.
These egg tarts are light, creamy, and so satisfying. They’re great for sharing (or not, if you want to keep them all to yourself!). I’ve made this recipe multiple times now, and each time they come out better than the last. Enjoy! inspired recipe by autumn. kitchen