Star-Shaped Puff Pastry Egg Tarts
Star-Shaped Puff Pastry Egg Tarts
Ingredients
For the Puff Pastry Shells
- 1 package frozen puff pastry sheets, thawed according to package directions
- 1 tablespoon all-purpose flour, for dusting
For the Custard Filling
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease or line a baking sheet with parchment paper. Place star-shaped tart molds onto the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 2
On a lightly floured surface, unroll the thawed puff pastry sheets. Stack them if they are separate, then roll them tightly into a log. Cut the log into 4 equal portions. Lightly flour your rolling pin and flatten each portion into a roughly 4-inch circular shape.
⏱️ 10 min
- 3
Carefully press each flattened puff pastry circle into a star-shaped tart mold, ensuring it covers the bottom and sides. Trim any excess dough around the edges with a small knife to create a neat finish.
⏱️ 5 min
- 4
In a medium glass bowl, whisk together the large eggs, granulated sugar, whole milk, vanilla extract, and salt until the mixture is smooth and the sugar is dissolved. It should form a light yellow custard.
⏱️ 5 min
- 5
Pour the prepared custard filling into each puff pastry-lined tart mold, filling them almost to the top. Be careful not to overfill.
⏱️ 2 min
- 6
Carefully transfer the baking sheet with the assembled tarts to the preheated oven. Bake for 20-25 minutes, or until the puff pastry crust is golden brown, flaky, and visibly risen, and the egg custard filling is set and has a beautiful golden-brown, slightly caramelized top.
⏱️ 25 min•🌡️ 400
- 7
Remove the baked egg tarts from the oven and let them cool in the molds for a few minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Star-Shaped Puff Pastry Egg Tarts
Ingredients
For the Puff Pastry Shells
- 1 package frozen puff pastry sheets, thawed according to package directions
- 1 tablespoon all-purpose flour, for dusting
For the Custard Filling
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease or line a baking sheet with parchment paper. Place star-shaped tart molds onto the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 2
On a lightly floured surface, unroll the thawed puff pastry sheets. Stack them if they are separate, then roll them tightly into a log. Cut the log into 4 equal portions. Lightly flour your rolling pin and flatten each portion into a roughly 4-inch circular shape.
⏱️ 10 min - 3
Carefully press each flattened puff pastry circle into a star-shaped tart mold, ensuring it covers the bottom and sides. Trim any excess dough around the edges with a small knife to create a neat finish.
⏱️ 5 min - 4
In a medium glass bowl, whisk together the large eggs, granulated sugar, whole milk, vanilla extract, and salt until the mixture is smooth and the sugar is dissolved. It should form a light yellow custard.
⏱️ 5 min - 5
Pour the prepared custard filling into each puff pastry-lined tart mold, filling them almost to the top. Be careful not to overfill.
⏱️ 2 min - 6
Carefully transfer the baking sheet with the assembled tarts to the preheated oven. Bake for 20-25 minutes, or until the puff pastry crust is golden brown, flaky, and visibly risen, and the egg custard filling is set and has a beautiful golden-brown, slightly caramelized top.
⏱️ 25 min•🌡️ 400 - 7
Remove the baked egg tarts from the oven and let them cool in the molds for a few minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 10 min