Egg Tarts
Egg Tarts
Ingredients
For the Dough
- 100 g butter
- 100 g all-purpose flour
- 100 g cake flour
- 5 g sugar
- 1/4 teaspoon salt
- 50 ml water
For the Filling
- 100 g sugar
- 100 ml water
- 150 ml evaporated milk
- 100 ml whole milk
- 1/2 teaspoon vanilla extract
- 2 large eggs
Instructions
- 1
In a mixing bowl, combine the butter, all-purpose flour, cake flour, sugar, and salt. Mix all the ingredients together until the mixture resembles breadcrumbs.
⏱️ 5 min
- 2
Add the water to the mixture. Continue mixing until a cohesive dough forms. Wrap the prepared dough in plastic wrap and refrigerate for 30 minutes.
⏱️ 5 min
- 3
While the dough is chilling, prepare the filling. In a separate bowl, combine the sugar and water. Microwave this mixture for 1 minute to ensure the sugar fully dissolves.
⏱️ 2 min
- 4
To the dissolved sugar mixture, add the evaporated milk, whole milk, and vanilla extract. Stir well to combine.
⏱️ 2 min
- 5
In another bowl, crack and whisk the large eggs thoroughly. Pour the whisked eggs into the milk mixture and mix thoroughly until all ingredients are well incorporated.
⏱️ 3 min
- 6
Strain the entire egg mixture through a sieve to achieve a smooth and lump-free filling.
⏱️ 2 min
- 7
Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough into a thin sheet. Use a round cutter to cut out circular shapes from the rolled dough.
⏱️ 5 min
- 8
Carefully place each dough circle into individual tart molds, pressing gently to fit the shape. Pour the strained egg filling into each tart shell, filling them approximately 80% to 90% full.
⏱️ 6 min
- 9
Preheat your oven to 180°C. Bake the egg tarts in the preheated oven for 20-25 minutes, or until the filling is set and the tops are golden brown.
⏱️ 25 min•🌡️ 180
- 10
Once baked, remove the tarts from the oven and allow them to cool completely before serving.
Kitchen Tools
Nutrition Facts (per serving)
Egg Tarts
For the Dough
- 100 g butter
- 100 g all-purpose flour
- 100 g cake flour
- 5 g sugar
- 1/4 teaspoon salt
- 50 ml water
For the Filling
- 100 g sugar
- 100 ml water
- 150 ml evaporated milk
- 100 ml whole milk
- 1/2 teaspoon vanilla extract
- 2 large eggs
Instructions
- 1
In a mixing bowl, combine the butter, all-purpose flour, cake flour, sugar, and salt. Mix all the ingredients together until the mixture resembles breadcrumbs.
⏱️ 5 min - 2
Add the water to the mixture. Continue mixing until a cohesive dough forms. Wrap the prepared dough in plastic wrap and refrigerate for 30 minutes.
⏱️ 5 min - 3
While the dough is chilling, prepare the filling. In a separate bowl, combine the sugar and water. Microwave this mixture for 1 minute to ensure the sugar fully dissolves.
⏱️ 2 min - 4
To the dissolved sugar mixture, add the evaporated milk, whole milk, and vanilla extract. Stir well to combine.
⏱️ 2 min - 5
In another bowl, crack and whisk the large eggs thoroughly. Pour the whisked eggs into the milk mixture and mix thoroughly until all ingredients are well incorporated.
⏱️ 3 min - 6
Strain the entire egg mixture through a sieve to achieve a smooth and lump-free filling.
⏱️ 2 min - 7
Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough into a thin sheet. Use a round cutter to cut out circular shapes from the rolled dough.
⏱️ 5 min - 8
Carefully place each dough circle into individual tart molds, pressing gently to fit the shape. Pour the strained egg filling into each tart shell, filling them approximately 80% to 90% full.
⏱️ 6 min - 9
Preheat your oven to 180°C. Bake the egg tarts in the preheated oven for 20-25 minutes, or until the filling is set and the tops are golden brown.
⏱️ 25 min•🌡️ 180 - 10
Once baked, remove the tarts from the oven and allow them to cool completely before serving.