Silky Egg Tarts with a Crispy Pastry Crust
Crispy Outside, Silky Smooth Inside! Homemade Cafe-Quality Egg Tarts
I usually make egg tarts with flaky, layered pastry, but today I tried a different approach using pâte sucrée (sweet shortcrust pastry) for a delightful texture contrast! The jiggly, smooth filling paired with the crisp crust is absolutely delicious! This recipe comes from Hanse. Enjoy these exquisite tarts, perfect for a special treat at home.
Sweet Shortcrust Pastry (Pâte Sucrée) Ingredients- 60g unsalted butter, softened
- 25g powdered sugar
- 1 large egg yolk
- 120g cake flour, sifted
Egg Tart Filling Ingredients- 150g fresh milk
- 60g granulated sugar
- A dash of vanilla extract (for fragrance)
- 60g egg yolks (about 3 large yolks)
- 150g fresh milk
- 60g granulated sugar
- A dash of vanilla extract (for fragrance)
- 60g egg yolks (about 3 large yolks)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the pâte sucrée, which will form the wonderfully crisp crust of your egg tarts. Accurate measurements are key for the best results.
Step 2
In a mixing bowl, cream together the softened butter and powdered sugar using a whisk or spatula until well combined and smooth, without any lumps. Aim for a creamy consistency.
Step 3
Add the egg yolk to the butter mixture and gently mix until just incorporated. Be careful not to overmix, as you want to maintain a smooth emulsion.
Step 4
Sift the cake flour into the bowl. Using a spatula or dough scraper, gently mix the flour into the butter-egg mixture using a cutting and folding motion (like drawing a ‘Z’ or ‘#’). Mix just until the flour is incorporated and no dry streaks remain. Gather the dough into a cohesive ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax, making the dough easier to handle.
Step 5
Now, let’s make the luscious egg tart filling. Combine the milk, sugar, vanilla extract, and egg yolks in a bowl. Whisk until the sugar is dissolved. Transfer this mixture to a saucepan and cook over low heat, stirring constantly to prevent scorching and to ensure the eggs don’t scramble. Heat gently until the mixture thickens slightly and just begins to bubble around the edges. Immediately remove from heat once you see small bubbles forming. Avoid boiling vigorously.
Step 6
Strain the warm filling through a fine-mesh sieve into a clean bowl. This crucial step ensures a perfectly smooth and silky texture by removing any small lumps or cooked egg bits. Let the filling cool completely. The ideal consistency should be pourable but not too thin – it should flow slowly, not rapidly.
Step 7
Divide the chilled pastry dough into 5 equal portions. Lightly flour your work surface and gently roll out each portion into a thin circle, large enough to line your tart molds. Press the dough into each mold, trimming any excess for a neat edge. Using a fork, prick the bottom of the pastry shells a few times to prevent puffing during baking.
Step 8
Carefully pour the cooled filling into each prepared pastry shell, filling them about 80-90% full. Preheat your oven to 180°C (350°F). Bake the tarts for approximately 20 minutes, or until the filling is set and the tops are lightly golden brown. Baking times may vary depending on your oven. Once baked, carefully remove the tarts from the molds and let them cool completely on a wire rack for maximum crispiness. Enjoy your delightful homemade egg tarts!
