Egg Tarts
Sweet, bite-sized egg tarts feature a flaky crust and creamy custard filling, reminiscent of Portuguese and Hong Kong favorites.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 375 F.
-
Combine water and sugar in a small saucepan over low heat until dissolved; cool completely.
-
In a medium bowl, whisk milk and an egg, then incorporate the cooled sugar syrup and vanilla extract.
-
Cream butter and sugar until fluffy, then mix in the remaining egg and vanilla extract.
-
Add flour and mix until combined, then knead the dough until soft and pliable.
-
Press the dough into small tart pans to form even shells, trimming any excess.
-
Fill the tart shells with the prepared egg custard.
-
Bake at 375 F for 13 minutes, then reduce the heat to 350 F and continue baking for 15 minutes more, or until the custard is set.
-
Cool slightly before removing the tarts from their pans.