Egg custard tarts are a delicious pastry with a rich, creamy filling. Here’s a classic recipe for them:
Egg Custard Tarts Recipe
Ingredients:
For the Pastry:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1 tablespoon cold water
For the Custard Filling:
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Prepare the Pastry:
- In a bowl, whisk together the flour, powdered sugar, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water, mixing until the dough comes together. You might need to add a bit more water if the dough is too dry.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roll Out and Shape the Pastry:
- On a lightly floured surface, roll out the dough to about ¼ inch thick.
- Cut the dough into circles slightly larger than your tart pans (about 3-4 inches in diameter).
- Gently press the dough into the tart pans, trimming any excess.
- Blind Bake the Pastry:
- Line each tart shell with parchment paper and fill with pie weights or dried beans.
- Bake for 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes or until lightly golden. Let cool.
- Prepare the Custard Filling:
- In a saucepan, heat the milk and cream over medium heat until just about to boil. Remove from heat.
- In a bowl, whisk together the sugar, eggs, vanilla extract, and salt.
- Gradually whisk the hot milk mixture into the egg mixture, combining thoroughly.
- Fill and Bake the Tarts:
- Pour the custard filling into the pre-baked tart shells, filling them almost to the top.
- Bake for 20-25 minutes or until the custard is set and a knife inserted into the center comes out clean. The tops should be golden and slightly puffed.
- Cool and Serve:
- Allow the tarts to cool completely before removing them from the pans.
- Serve at room temperature or chilled.
Enjoy your egg custard tarts! They’re perfect with a cup of tea or coffee.
4o mini
