Prep Time: 45 mins | Cook Time: 45 mins | Servings: 12
This is a pretty straightforward recipe that requires only simple ingredients to make the best homemade Egg Tarts. These lovelies are perfect to serve on simple lunch gatherings or evening dinner parties that will, sure enough, impress everyone.
Ingredients
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Pastry:
3/4 c. butter softened
1/3 c. powdered sugar
1 Egg
1/4 tsp vanilla extract
1 1/2 c. flour
1/2 tbsp cornstarch
Filling:
1/2 c. sugar
1 c. water
3 Eggs
1/3 c. evaporated milk
1/4 tsp vanilla extract
How to make Egg Tarts
Step 1: Cream the butter and powdered sugar using a hand mixer until fluffy and smooth. Add in the egg and vanilla extract, then beat.
Step 2: Mix the flour and cornstarch. Add this to the butter mixture and mix using a wooden spoon.
Step 3: Form a ball by kneading the dough, adding more flour if needed until the dough loses its stickiness. Place the dough in the fridge for at least 30 minutes.
Step 4: In the meantime, make a simple syrup. Bring the water and sugar to a boil until the sugar has completely dissolved. Let the syrup cool to room temperature. Once cool, whisk in the eggs, evaporated milk, and vanilla extract. Strain the mixture twice, then set aside.
Step 5: To about 1/4-inch thickness, roll the cooled dough, then cut into 4 half-inch circles. Into a tart tin, lightly press each dough. Place in the fridge for now.
Step 6: Prepare the oven. Preheat it to 400 degrees, then put the rack in the low position.
Step 7: Fill the tart tins with the egg filling to about 80% full. Place in the preheated oven and quickly lower the oven temperature to 350 degrees.
Step 8: For about 30 minutes, bake the egg tarts until the filling puffs up into a dome shape. Again lower the temperature to 325 degrees and bake for another 15 minutes.
Step 9: When done, take the tarts out of the oven and remove them from the tins. Serve immediately. Enjoy!
Ingredients
- Pastry:
- 3/4 c. butter softened
- 1/3 c. powdered sugar
- 1 Egg
- 1/4 tsp vanilla extract
- 1 1/2 c. flour
- 1/2 tbsp cornstarch
- Filling:
- 1/2 c. sugar
- 1 c. water
- 3 Eggs
- 1/3 c. evaporated milk
- 1/4 tsp vanilla extract
Instructions
Step 1: Cream the butter and powdered sugar using a hand mixer until fluffy and smooth. Add in the egg and vanilla extract, then beat.
Step 2: Mix the flour and cornstarch. Add this to the butter mixture and mix using a wooden spoon.
Step 3: Form a ball by kneading the dough, adding more flour if needed until the dough loses its stickiness. Place the dough in the fridge for at least 30 minutes.
Step 4: In the meantime, make a simple syrup. Bring the water and sugar to a boil until the sugar has completely dissolved. Let the syrup cool to room temperature. Once cool, whisk in the eggs, evaporated milk, and vanilla extract. Strain the mixture twice, then set aside.
Step 5: To about 1/4-inch thickness, roll the cooled dough, then cut into 4 half-inch circles. Into a tart tin, lightly press each dough. Place in the fridge for now.
Step 6: Prepare the oven. Preheat it to 400 degrees, then put the rack in the low position.
Step 7: Fill the tart tins with the egg filling to about 80% full. Place in the preheated oven and quickly lower the oven temperature to 350 degrees.
Step 8: For about 30 minutes, bake the egg tarts until the filling puffs up into a dome shape. Again lower the temperature to 325 degrees and bake for another 15 minutes.
Step 9: When done, take the tarts out of the oven and remove them from the tins. Serve immediately. Enjoy!
