Classic Egg Tart

Indulge in the timeless charm of a freshly baked Classic Egg Tart, a buttery pastry shell filled with silky smooth, custard-like filling that melts in your mouth. This recipe combines a tender, flaky crust made from scratch with a creamy custard infused with the rich flavors of vanilla and a hint of sweetness. Perfectly portioned into individual servings, these tarts are baked to golden perfection, offering a luscious contrast of crispiness and velvety texture. Whether served warm or at room temperature, these desserts are ideal for teatime, brunches, or as a sweet treat anytime. With simple pantry staples like eggs, milk, and butter, you’ll create a bakery-quality experience right in your kitchen. Prepare to savor this classic dessert beloved for its comfort and elegance!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 225 grams all-purpose flour
• 150 grams unsalted butter
• 50 grams powdered sugar
• 1 large egg yolk
• 30 milliliters cold water
• 250 milliliters full-fat milk
• 50 milliliters heavy cream
• 3 large eggs
• 70 grams granulated sugar
• 5 milliliters vanilla extract
• 1 pinch salt

Directions

Step 1

Preheat the oven to 180°C (355°F).

Step 2

In a large bowl, combine all-purpose flour and powdered sugar. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Step 3

Add the egg yolk and cold water to the flour mixture. Mix until just combined and the dough comes together.

Step 4

Turn the dough onto a lightly floured surface, knead briefly, and shape into a disc. Wrap in plastic wrap and chill for 30 minutes.

Step 5

While the dough chills, make the custard filling. In a saucepan, warm the milk and heavy cream over medium heat until just simmering. Remove from heat.

Step 6

In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and a pinch of salt until well combined.

Step 7

Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.

Step 8

Strain the custard filling through a fine sieve to remove any lumps and ensure a smooth texture. Set aside.

Step 9

Roll out the chilled dough on a floured surface to about 3mm thickness. Cut out rounds to fit a 12-cup muffin tin or tart molds, gently pressing them in without stretching.

Step 10

Pour the prepared custard filling into each pastry shell, filling to about 3/4 full.

Step 11

Bake in the preheated oven for 20-25 minutes until the custard is set around the edges but still slightly wobbly in the center, and the crust is golden brown.

Step 12

Allow the egg tarts to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Step 13

Serve warm or at room temperature.

Nutrition Facts

Serving size	(1005.3g)

Amount per serving	% Daily Value*
Calories	2982.4

Total Fat 174.5g	0%
Saturated Fat 96.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1155.6mg	0%
Sodium 502.7mg	0%
Total Carbohydrate 305.9g	0%
Dietary Fiber 6.1g	0%
Total Sugars 133.5g
Protein 54.3g	0%

Vitamin D 254.6IU	0%
Calcium 488.2mg	0%
Iron 13.6mg	0%
Potassium 897.4mg	0%

*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.

Source of Calories

Fat: 52.2%

Protein: 7.2%

Carbs: 40.6%