Classic Egg Tarts

Indulge in the buttery, melt-in-your-mouth crust and silky custard filling of these Classic Egg Tarts, a timeless dessert that blends simplicity with elegance. Perfectly flaky pastry made from scratch cradles the creamy, mildly sweet egg custard infused with a hint of vanilla, creating a harmonious balance of textures and flavors. With just a handful of pantry staples—including flour, butter, eggs, and milk—this recipe brings the bakery straight to your kitchen. Ideal for tea parties, brunches, or as a cozy afternoon treat, these egg tarts are baked to golden perfection in under an hour. Serve them warm or at room temperature to truly savor every bite of this iconic pastry. Whether you're a seasoned baker or trying your hand at something new, these homemade egg tarts promise to impress!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 250 grams All-purpose flour
• 125 grams Unsalted butter, cold
• 50 grams Icing sugar
• 1 pinch Salt
• 1 large Egg yolk
• 2 tablespoons Ice water
• 3 large Whole eggs
• 100 grams Granulated sugar
• 250 milliliters Whole milk
• 1 teaspoon Vanilla extract

Directions

Step 1

Begin by making the pastry. In a large mixing bowl, combine the flour, salt, and icing sugar. Add the cold butter, cut into cubes, and use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs.

Step 2

Add the egg yolk and 2 tablespoons of ice water to the mixture. Mix until the dough begins to come together. If needed, add an additional tablespoon of water.

Step 3

Turn the dough onto a lightly floured surface and gently knead it until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 4

Preheat your oven to 180°C (350°F). Lightly grease a muffin tin.

Step 5

After chilling, roll out the dough on a floured surface to about 3mm thickness. Use a round cutter slightly larger than the muffin tin holes to cut out circles.

Step 6

Carefully line each muffin tin hole with a dough circle, pressing gently to ensure an even fit.

Step 7

For the custard filling, whisk together the whole eggs and granulated sugar until the sugar has dissolved.

Step 8

Warm the milk slightly in a saucepan over low heat, then gradually whisk the warm milk into the egg mixture. Be sure to pour slowly to prevent curdling.

Step 9

Stir in the vanilla extract.

Step 10

Pour the custard filling into the pastry-lined muffin tins, filling each about 3/4 full.

Step 11

Bake the egg tarts for 20-25 minutes, or until the custard is set and slightly jiggles in the center when gently shaken.

Step 12

Allow the tarts to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Step 13

Serve warm or at room temperature and enjoy your delicious egg tarts!

Nutrition Facts

Serving size	(984.4g)

Amount per serving	% Daily Value*
Calories	2823.6

Total Fat 130.9g	0%
Saturated Fat 75.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1046.3mg	0%
Sodium 481.6mg	0%
Total Carbohydrate 354.9g	0%
Dietary Fiber 6.8g	0%
Total Sugars 163.6g
Protein 56.9g	0%

Vitamin D 254.6IU	0%
Calcium 484.5mg	0%
Iron 14.8mg	0%
Potassium 916.7mg	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: 41.7%

Protein: 8.1%

Carbs: 50.2%