Crispy & Creamy Egg Tarts
Easy Cookie Crust Egg Tart Recipe for Beginners
Indulge in these delightful egg tarts featuring a perfectly crisp cookie crust embracing a lusciously smooth and sweet custard filling. They look as good as they taste, making them ideal for gifting or enjoying as a special treat. Learn how to make cafe-quality egg tarts right in your own kitchen!
Tart Crust Ingredients
- 370g cake flour
- 120g powdered sugar
- 1 large egg (room temperature)
- 2-3 drops vanilla extract
- 230g cold unsalted butter
Custard Filling Ingredients
- 2 egg yolks
- 50g brown sugar
- 35ml heavy cream
- 65ml milk
- 2-3 drops vanilla extract
- 1/4 tsp ground cinnamon (optional)
- 2 egg yolks
- 50g brown sugar
- 35ml heavy cream
- 65ml milk
- 2-3 drops vanilla extract
- 1/4 tsp ground cinnamon (optional)
Cooking Instructions
Step 1
Let’s start by making the tart crust dough. In a bowl, combine the cold butter and powdered sugar. Using a scraper, cut the butter into small pieces, about the size of peas, while mixing. Be careful not to overmix, as this can melt the butter. Add the cake flour, egg, and vanilla extract. Mix until just combined and a crumbly texture forms – avoid overworking the dough. Once it comes together into a mass, wrap it in plastic wrap and chill in the freezer for 1 hour. This chilling period makes the dough easier to handle and shape into the tart molds.
Step 2
While the dough is chilling, let’s prepare the delicious custard filling. In a small bowl, whisk together the egg yolks, cinnamon (if using), and vanilla extract. In a saucepan, combine the milk, heavy cream, and brown sugar. Heat over medium-low heat until small bubbles form around the edges, just before it boils. Remove from heat. Temper the egg yolk mixture by slowly pouring a small amount of the hot milk mixture into the yolks while whisking constantly and rapidly. This prevents the yolks from cooking. This process creates the base for a smooth and creamy custard.
Step 3
Once the dough has rested, take it out and place it on a lightly floured surface. Use a rolling pin to roll it out thinly to about 2-3mm thickness. Cut out circles using a round cookie cutter or the size of your tart molds. Carefully press the cut-out dough into each cup of a 12-cup muffin tin, which has been lined with parchment paper or lightly greased. Ensure the dough covers the bottom and sides of each mold evenly.
Step 4
After shaping the dough in the molds, prick the bottom of each tart shell several times with a fork. This step helps prevent the crust from puffing up during baking. Now, carefully fill each tart shell with the prepared custard filling, up to about 80-90% full. Avoid overfilling, as the custard may bubble over during baking.
Step 5
Bake in a preheated oven at 190°C (375°F) for 20-25 minutes. Baking times may vary depending on your oven. The tarts are ready when the crust is golden brown and the custard filling is slightly set with a hint of color on top. Let the tarts cool completely in the muffin tin on a wire rack before serving. Enjoy your homemade egg tarts with their delightful contrast of crispy crust and creamy filling!
