Egg Tart Recipe

Introduction

Egg tarts are delightful pastries featuring a crisp, buttery crust filled with smooth, creamy custard. This classic dessert is perfect for teatime or a sweet treat any time of day. With a few simple ingredients, you can make these elegant tarts right at home.

Ingredients

• 1 1/4 cups all-purpose flour
• 3 1/2 teaspoons powdered sugar
• 1/4 teaspoon salt
• 11 tablespoons unsalted butter (cold and cubed)
• 3 1/2 ounces sour cream (plus additional if needed)
• 4 egg yolks
• 1/2 cup evaporated milk
• 1/4 cup condensed milk
• 3/4 teaspoon vanilla extract

Instructions

1. Step 1: In a food processor, combine the flour, powdered sugar, salt, and cold cubed butter. Pulse the mixture until it becomes crumbly and the butter pieces are slightly bigger than peas.
2. Step 2: Transfer the mixture to a bowl. Add the sour cream and gently fold it in by hand. If the dough feels dry, add more sour cream one tablespoon at a time until it comes together. Gently shape the dough into a ball.
3. Step 3: Refrigerate the dough for 10 minutes. Then place it between two sheets of parchment paper and roll it into a square about 1/4 to 1/2 inch thick.
4. Step 4: Fold the dough into thirds by folding the left side over one-third, then the right side over the left. Cover and freeze for 10 minutes.
5. Step 5: Remove from freezer, turn so the long side faces you, roll out into a 1/4 to 1/2 inch thick square again, and fold into thirds as before. Freeze for another 15 minutes.
6. Step 6: Grease a standard metal muffin pan or silicone molds. Roll out the dough to 1/4 inch thickness. Use a round cookie cutter to cut circles and press them into the molds to form cups. Prick the dough several times with a fork.
7. Step 7: In a bowl, whisk together the egg yolks, evaporated milk, condensed milk, and vanilla extract until smooth.
8. Step 8: Strain the custard mixture through a fine-mesh sieve to remove any lumps for a silky texture.
9. Step 9: Preheat the oven to 400°F (200°C). Pour the custard into the tart shells, filling each about three-quarters full.
10. Step 10: Bake for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 5 to 10 minutes, until the custard is set in the center and the edges are golden brown.
11. Step 11: Let the tarts cool in the pan for a few minutes before carefully unmolding. Allow them to cool at room temperature for 1 to 2 hours before serving.

Tips & Variations

• For a richer crust, chill the butter and handle the dough quickly to keep it cold.
• If you prefer a sweeter custard, increase the condensed milk slightly, but avoid making it too runny.
• Try adding a sprinkle of cinnamon or nutmeg on top before baking for extra warmth.
• Using silicone molds can make unmolding easier and results in a softer crust.

Storage

Store egg tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F) for 5-7 minutes to warm them before serving. Avoid microwaving to keep the crust flaky and custard smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

Using whole eggs will change the texture of the custard, making it less rich and potentially more firm. For the classic creamy texture, egg yolks alone are recommended.

How can I prevent the tart crust from becoming soggy?

Pricking the dough with a fork before filling helps reduce sogginess by allowing steam to escape. Also, avoid overfilling the custard and bake until the edges are golden to achieve a crisp crust.

Egg Tart Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 94 reviews

This classic Egg Tart recipe features a tender, flaky crust and a smooth, creamy custard filling that bakes to golden perfection. The slightly sweet pastry shell combined with the silky vanilla-infused custard makes for an irresistible dessert or snack.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 egg tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Pastry Dough

• 1 1/4 cups all-purpose flour
• 3 1/2 teaspoons powdered sugar
• 1/4 teaspoon salt
• 11 tablespoons unsalted butter (cold and cubed)
• 3 1/2 ounces sour cream (plus additional if needed)

Custard Filling

• 4 egg yolks
• 1/2 cup evaporated milk
• 1/4 cup condensed milk
• 3/4 teaspoon vanilla extract

Instructions

1. Pulse ingredients: In a food processor, combine the flour, powdered sugar, salt, and cold, cubed butter. Pulse the mixture until crumbly with butter pieces slightly bigger than peas to create a flaky texture.
2. Form dough: Transfer mixture to a bowl, add sour cream, and gently fold by hand. If dough is dry, add sour cream 1 tablespoon at a time until dough comes together. Work gently into a ball.
3. Roll dough: Refrigerate dough for 10 minutes. Place it between parchment papers and roll into a 1/4- to 1/2-inch-thick square.
4. Fold dough: Fold the dough into thirds by folding left side over the middle, then right side over left. Cover and freeze for 10 minutes.
5. Repeat folding: Remove from freezer, rotate dough, roll again to 1/4- to 1/2-inch thickness, fold into thirds once more, then freeze an additional 15 minutes.
6. Shape crusts: Grease a metal muffin pan or silicone molds. Roll dough to 1/4-inch thickness again. Cut rounds with a cookie cutter and press each into the molds, piercing bottoms with a fork.
7. Whisk custard: In a bowl, whisk together egg yolks, evaporated milk, condensed milk, and vanilla extract until smooth.
8. Strain mixture: Pour custard through a fine-mesh sieve to remove lumps for a silky texture.
9. Fill shells: Preheat oven to 400°F. Pour custard into tart shells, filling each about 3/4 full.
10. Bake tarts: Bake for 10 minutes at 400°F, then reduce oven to 350°F and bake an additional 5-10 minutes until custard is set and edges are golden brown.
11. Cool tarts: Allow tarts to cool in the pan briefly before unmolding. Let them cool for 1-2 hours at room temperature before serving.

Notes

• Using cold butter and folding the dough with chilled resting improves flakiness of the crust.
• Straining the custard mixture ensures a smooth, lump-free filling.
• Silicone molds produce a softer crust, while metal pans create a crisper shell.
• Letting the tarts cool thoroughly helps the custard to firm up properly.

Keywords: egg tart, custard tart, Chinese dessert, flaky pastry, creamy custard, baked tart