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Egg Tart Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/egg-tart-recipe/