Egg Tarts

[Kurt]

A yummy and easy dessert

Ingredients for the pastry:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• 1 egg yolk
• 2-3 tablespoons ice water

Ingredients for the custard filling:

• 4 large eggs
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1/4 teaspoon vanilla extract

Instructions:

1. Prepare the pastry: In a food processor, pulse together the flour, powdered sugar, and cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together.
2. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Grease a muffin tin or tart molds.
4. Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out circles slightly larger than the diameter of your tart molds.
5. Press the dough circles into the tart molds, making sure to press it firmly against the bottom and sides. Trim off any excess dough.
6. Prepare the custard filling: In a bowl, whisk together the eggs, granulated sugar, milk, and vanilla extract until well combined.
7. Pour the custard mixture into the prepared tart shells, filling each about 3/4 full.
8. Bake the egg tarts in the preheated oven for 20-25 minutes or until the custard is set and the pastry is golden brown.
9. Remove the tarts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
10. Serve the egg tarts warm or at room temperature. Enjoy the delicious custardy goodness!

You can also sprinkle a bit of nutmeg or cinnamon on top of the custard before baking for extra flavor.

 

[chiumui]

Wow, these egg tarts look absolutely mouthwatering! I'm always on the lookout for new dessert recipes to try, and this one seems like a winner. I love how simple and straightforward the instructions are, making it perfect for even a novice baker like myself.

 

[KainGo127]

Egg Tarts? Oh, those little pockets of joy! Excited to bake up a batch for tea time. Thanks for the mouthwatering recipe inspiration!

 

[Marcussikreyvingx]

A yummy and easy dessert
View attachment 2931
Ingredients for the pastry:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• 1 egg yolk
• 2-3 tablespoons ice water

Ingredients for the custard filling:

• 4 large eggs
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1/4 teaspoon vanilla extract

Instructions:

1. Prepare the pastry: In a food processor, pulse together the flour, powdered sugar, and cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together.
2. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Grease a muffin tin or tart molds.
4. Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out circles slightly larger than the diameter of your tart molds.
5. Press the dough circles into the tart molds, making sure to press it firmly against the bottom and sides. Trim off any excess dough.
6. Prepare the custard filling: In a bowl, whisk together the eggs, granulated sugar, milk, and vanilla extract until well combined.
7. Pour the custard mixture into the prepared tart shells, filling each about 3/4 full.
8. Bake the egg tarts in the preheated oven for 20-25 minutes or until the custard is set and the pastry is golden brown.
9. Remove the tarts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
10. Serve the egg tarts warm or at room temperature. Enjoy the delicious custardy goodness!

You can also sprinkle a bit of nutmeg or cinnamon on top of the custard before baking for extra flavor.

Egg tarts are such a delightful treat