Egg Tart Recipe

Introduction

Egg tarts are a delightful pastry with a rich, creamy custard filling nestled in a flaky, buttery crust. This classic treat is perfect for breakfast, dessert, or anytime you crave something sweet and satisfying.

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 butter. Pulse until the mixture is crumbly and the butter pieces are slightly bigger than pea-sized.
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. Form the dough into a ball.
3. Step 3: Refrigerate the dough for 10 minutes. Then place it between two pieces of parchment paper and roll it into a square about ¼- to ½-inch thick.
4. Step 4: Fold the dough into thirds by folding the left side a third over, then the right side over the left. Cover and freeze for 10 minutes.
5. Step 5: Remove the dough from the freezer and rotate so the long side faces you. Roll it out again to the same thickness and fold into thirds once more. Freeze for another 15 minutes.
6. Step 6: Grease a muffin pan (metal or silicone). Roll out the dough to ¼-inch thickness and use a round cutter to cut circles. Press each circle into the muffin mold and prick the dough with a fork several times.
7. Step 7: In a bowl, whisk together 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 lumps.
9. Step 9: Preheat the oven to 400°F. Pour custard into tart shells until they are about ¾ full.
10. Step 10: Bake the tarts for 10 minutes, then reduce oven temperature to 350°F and bake for another 5-10 minutes. The custard should be set and the edges golden brown.
11. Step 11: Allow the tarts to cool in the pan for a few minutes before unmolding. Let them cool at room temperature for 1-2 hours before serving.

Tips & Variations

• Use cold butter and handle the dough gently to keep the crust flaky and light.
• If you prefer a sweeter custard, add a bit more condensed milk to the filling.
• Try adding a sprinkle of nutmeg or cinnamon to the custard for a warm spice note.
• Silicone muffin molds create a softer crust, while metal pans give a crisper edge.

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 refresh the crust before serving. They are best enjoyed fresh but can also be served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days or frozen for longer storage. Allow it to come to a slightly chilled but workable temperature before rolling.

What if I don’t have evaporated milk?

You can substitute evaporated milk with the same amount of whole milk or half-and-half, but the custard may be less creamy.

Egg Tart Recipe

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★★★★★

4.7 from 102 reviews

• Author: Mariam
• Total Time: 50 minutes
• Yield: 12 tarts 1x

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Description

This Egg Tart recipe features a flaky, buttery crust enveloping a smooth, creamy custard filling made from egg yolks, evaporated milk, and condensed milk. Perfectly baked to achieve golden edges and set custard centers, these tarts are a delightful treat for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 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

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Instructions

1. Pulse ingredients: In a food processor, combine the flour, powdered sugar, salt, and cold cubed butter. Pulse the mixture until it becomes crumbly with butter pieces slightly larger than peas.
2. Form dough: Transfer the crumbly mixture to a bowl and add sour cream. Gently fold by hand to bring the dough together, adding an extra tablespoon of sour cream at a time if the dough feels dry. Work the dough into a ball using your hands.
3. Roll dough: Refrigerate the dough for 10 minutes. Then, place it between two parchment sheets and roll into a ¼- to ½-inch thick square.
4. Fold dough: Fold the dough into thirds by bringing the left side over one-third, then folding the right side over the left. Cover and freeze the folded dough for 10 minutes.
5. Repeat folding: Remove dough from freezer, rotate so the long side faces you, roll out to a ¼- to ½-inch thick square again, and fold into thirds as before. Freeze for an additional 15 minutes.
6. Shape crusts: Grease a standard metal muffin pan or silicone molds. Roll dough to ¼-inch thickness and cut out circles with a round cookie cutter. Press circles into molds to form cups, then pierce the dough bottoms several times 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 the custard through a fine-mesh sieve to remove any lumps for a silky texture.
9. Fill shells: Preheat the oven to 400°F. Pour custard into tart shells, filling each about three-quarters full.
10. Bake tarts: Bake for 10 minutes at 400°F. Then reduce oven temperature to 350°F and bake an additional 5 to 10 minutes until custard is set and edges are golden brown.
11. Cool tarts: Allow tarts to cool in the pan for a few minutes before unmolding. Let them rest at room temperature for 1 to 2 hours before serving to let the custard fully set.

Notes

• Using cold butter and folding the dough multiple times creates a flaky crust texture similar to puff pastry.
• Make sure to prick the tart dough bottoms before filling to prevent puffing during baking.
• If dough feels too dry, add sour cream gradually to avoid over-moistening.
• Silicone molds yield a softer crust compared to metal muffin tins.
• Allow tarts to cool completely for best custard consistency and flavor.
• Leftover tarts can be stored refrigerated for up to 2 days and warmed slightly before serving.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Chinese

Keywords: egg tart, custard tart, Chinese dessert, flaky crust, baked custard