original egg tarts

Classic Egg Tart Recipe: A Step-by-Step Guide

Indulge in the timeless delight of homemade classic egg tarts with this simple, foolproof recipe. Renowned for their buttery crust and velvety custard, these tarts are easier to make than you think!

### Ingredients

For the crust:

- 200g all-purpose flour

- 100g cold unsalted butter, cubed

- 50g powdered sugar

- 1 egg yolk

- 2-3 tbsp ice water

For the custard:

- 250ml fresh milk

- 100ml heavy cream

- 60g granulated sugar

- 2 large eggs

- 1 tsp vanilla extract

### Instructions

1. Make the crust:

- Sift flour and powdered sugar into a bowl. Cut in cold butter until the mixture resembles coarse crumbs.

- Add egg yolk and ice water, knead gently into a smooth dough. Wrap in plastic wrap and chill for 30 minutes.

- Roll out the dough, line tart molds, and prick the base with a fork. Blind bake at 180°C (350°F) for 15 minutes until golden. Remove weights and let cool.

2. Prepare the custard:

- Heat milk and heavy cream in a saucepan until warm (do not boil). Whisk in sugar until dissolved.

- Beat eggs and vanilla extract in a bowl. Gradually pour in the milk mixture, straining to remove lumps.

3. Assemble and bake:

- Pour custard into the tart shells. Bake at 160°C (325°F) for 25-30 minutes until set but slightly jiggly. Cool completely before serving.

Enjoy these creamy, golden tarts warm or chilled—the perfect balance of crisp and smooth!