Mini Egg Tarts

Name: Mini Egg Tarts
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold and cubed); 1/4 cup granulated sugar; 1 egg yolk; 2-3 tbsp cold water; 3 large eggs; 1/2 cup granulated sugar; 1 cup whole milk; 1/2 tsp vanilla extract

55 min 12 servings Medium

All Recipes

Mini Egg Tarts

Deliciously creamy mini egg tarts with a flaky crust, perfect for dessert or a sweet snack.

Prep

30 min

Cook

25 min

Total

55 min

Servings

Difficulty

Medium

Mini egg tarts are a delightful treat that combines a creamy custard filling with a flaky pastry crust. Originating from Portugal and popularized in Asia, these tarts have become a beloved dessert worldwide. The rich custard is made with eggs, milk, and sugar, creating a smooth and sweet filling that contrasts beautifully with the crisp texture of the pastry. Whether you're serving them at a party or enjoying them as a personal indulgence, mini egg tarts are sure to impress.

Ingredients

Servings

Pastry

Custard Filling

Instructions

Prepare the pastry

In a food processor, combine flour, butter, and sugar. Pulse until mixture resembles coarse crumbs. Add egg yolk and water, pulsing until dough forms. Wrap in plastic wrap and chill for 30 minutes.

Pro tip: Chill the dough to prevent shrinkage during baking.

Roll out the pastry

Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut into rounds to fit your tart pans.

Pro tip: Use a round cutter slightly larger than the tart pans for a perfect fit.

Line the tart pans

Gently press the dough rounds into greased mini tart pans. Trim any excess dough and prick the base with a fork.

Pro tip: Pricking prevents the pastry from puffing up.

Prepare the custard filling

In a mixing bowl, whisk together eggs and sugar until well combined. Gradually add milk and vanilla, whisking until smooth.

Pro tip: Strain the mixture to remove any egg solids for a smoother custard.

Fill the tart shells

Pour the custard filling into the prepared tart shells, filling them about 3/4 full.

Pro tip: Avoid overfilling to prevent spilling during baking.

Bake the tarts

Bake in preheated oven for 20-25 minutes until the custard is set and the tops are lightly golden. Let cool before removing from pans.

Pro tip: The custard should be set but still slightly wobbly in the centre.

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Tips & Tricks

<ul><li>Ensure your pastry dough is chilled before rolling for a flakier crust.</li><li>Use a blender for a smooth custard mixture.</li><li>Bake until the custard is just set but still slightly wobbly in the centre.</li><li>Let the tarts cool before serving to allow the custard to set fully.</li></ul>

Serving Suggestions

Serve your mini egg tarts warm or at room temperature. They pair wonderfully with a cup of tea or coffee, making them a perfect afternoon snack. To store, keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For a make-ahead option, bake the tarts and freeze them. Simply reheat in the oven before serving to restore their crispness.