Egg tarts, with their flaky crust and creamy custard, are a beloved dessert worldwide. Here’s a simple yet delicious recipe to achieve bakery-perfect results at home.
For the Pastry:
Combine 200g all-purpose flour, 100g cold cubed butter, and 50g sugar. Rub butter into flour until crumbly, then add 2-3 tablespoons of ice water to form a dough. Chill for 30 minutes, roll out, and line tart molds. Blind bake at 180°C (350°F) for 15 minutes until golden.
For the Custard:
Whisk 4 eggs, 200ml milk, 100ml heavy cream, 50g sugar, and 1 tsp vanilla extract until smooth. Strain the mixture to remove lumps. Pour into baked shells and bake at 160°C (325°F) for 20-25 minutes until set.
Tips for Success:
- For extra crispiness, add a pinch of salt to the dough.
- Dust custard with nutmeg before baking for aroma.
- Cool completely before serving to allow the custard to set.
Enjoy these homemade treats warm or chilled, paired with a cup of tea or coffee!
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