
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.
Serves:
Ingredients
For Crusts:
- 2cupsall-purpose flour
- 1pinchsalt
- 10tbspbutter,diced
- 1egg
- 2tbspcold water
For Filling:
- ¼cupconfectioners’ sugar
- 1cupwater
- ¾cupwhite sugar
- 3eggs
- â…œcupevaporated milk
- ¼tspvanilla extract
Instructions
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Preheat oven to 400 degrees F.
Crusts:
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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.
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Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
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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.
Filling:
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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.
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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.
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Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.
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Serve and enjoy.
Nutrition
- Calories:Â 468.33kcal
- Fat:Â 25.14g
- Saturated Fat:Â 15.15g
- Trans Fat:Â 0.21g
- Monounsaturated Fat:Â 7.54g
- Polyunsaturated Fat:Â 1.01g
- Carbohydrates:Â 42.22g
- Fiber:Â 0.31g
- Sugar:Â 33.51g
- Protein:Â 19.37g
- Cholesterol:Â 116.04mg
- Sodium:Â 286.44mg
- Calcium:Â 665.81mg
- Potassium:Â 788.29mg
- Iron:Â 1.15mg
- Vitamin A: 220.46µg
- Vitamin C:Â 4.79mg
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