Simple Egg Tarts Recipe

Simple Egg Tarts Recipe

How To Make Simple Egg Tarts

The silky-smooth custard filling is snugged in flaky crusts for creamy egg tarts! Baked ’til golden, enjoy sweet treats made with flour, eggs, and milk.

Preparation: 15 minutes
Cooking: 20 minutes
Chill Time: 30 minutes
Total: 1 hour 5 minutes



For Crusts:

  • 2cupsall-purpose flour
  • 1pinchsalt
  • 10tbspbutter,diced
  • 1egg
  • 2tbspcold water

For Filling:

  • ¼cupconfectioners’ sugar
  • 1cupwater
  • ¾cupwhite sugar
  • 3eggs
  • cupevaporated milk
  • ¼tspvanilla extract


  1. Preheat oven to 400 degrees F.


  1. In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until the mixture resembles coarse crumbs. In a small bowl, beat the egg with the cold water.

  2. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.

  3. Divide dough in half. Roll each half out to ⅛-inch thickness. Using a 3½-inch fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3-inch tart pans.


  1. In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.

  2. In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.

  3. Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

  4. Serve and enjoy.


  • Calories: 468.33kcal
  • Fat: 25.14g
  • Saturated Fat: 15.15g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 7.54g
  • Polyunsaturated Fat: 1.01g
  • Carbohydrates: 42.22g
  • Fiber: 0.31g
  • Sugar: 33.51g
  • Protein: 19.37g
  • Cholesterol: 116.04mg
  • Sodium: 286.44mg
  • Calcium: 665.81mg
  • Potassium: 788.29mg
  • Iron: 1.15mg
  • Vitamin A: 220.46µg
  • Vitamin C: 4.79mg
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