The Best Egg Custard Tarts are lightly sweet soft egg custard baked in a buttery, flaky crust. Sometimes called Hong Kong Egg tarts, these little two bite wonders are popular throughout Asia, Portugal, and here in the US.
This recipe was created for #EasterSweetsWeek! I received samples by some of the sponsor companies. As always, opinions are 100% my own.
Ya’ll know that I’m not one to push myself away from any dessert table–especially after a holiday meal. For that reason, I like to make a few two bite desserts, like my Chocolate Sunbutter Eggs, Rice Krispies Treats Birds Nests. That way, I can have a few bites of several desserts without feeling bloated or uncomfortable. Okay, that may not be the sexiest of descriptions, but we’ve all been there. What is 100% attractive are these be-yoo-tee-ful tarts. In fact,
I’m calling them The Best Egg Custard Tarts because that is exactly what they are. The. Best.
The name fits because The Best Egg Custard Tarts are filled with fluffy egg custard that’s lightly sweet so as not to be cloying, nestled in a buttery, flaky crust. Two little bites of total dessert satisfaction.
I used Dixie Crystals Extra Fine Sugar and a Microplane in creating this recipe. Thank you Dixie Crystals and Microplane for sponsoring this post.
Calories
Fat
Carbs
Protein
Kirsten/ComfortablyDomestic
Yields 20 Tarts
The Best Egg Custard Tarts are lightly sweet soft egg custard baked in a buttery, flaky crust. Sometimes called Hong Kong Egg tarts, these little two bite wonders are popular throughout Asia, Portugal, and here in the US.
3 hr, 35 Prep Time
25 minCook Time
4 hrTotal Time
Save RecipeIngredients
- For the Pastry—
- 1 disk of chilled, homemade pie dough or store bought equivalent (enough for a single 9-inch pie)
- For the Filling—
- 2/3 C. water
- 1/3 C. extra fine granulated sugar, such as Dixie Crystals brand
- 5 large eggs
- 1/3 C. 2% milk
- 1/8 tsp. fine grain table salt
- 1 Tbs. fresh lemon zest (from 1 small lemon)
- Additional Equipment:
- 20 (2 ¾ -inch) Egg Tart Molds
- 1 (3-inch) round cutter
- Mini tart shaper, optional
Instructions
- In a small saucepan set over medium heat, heat the sugar and water, stirring occasionally, until the sugar is completely melted. Transfer the simple syrup to a small glass bowl to cool.
- While the syrup is cooling, roll out the pie dough rather thinly. Use a round cookie or biscuit cutter that is slightly larger than the outer edge of the tart pans, cut 20 to 24 pieces of pie dough. Line each tart pan with a circle of dough, very lightly pressing the dough to seat it without tearing. Place the tart shells onto a half sheet pan lined with parchment paper or a silicone baking mat. Refrigerate the tart shells while completing the filling.
- Once the simple syrup is completely cool, preheat the oven to 400 degrees F.
- Whisk the eggs in a medium bowl until well blended. Add the syrup, milk, and salt to the eggs, whisking until incorporated. Stir in the lemon zest.
- Pour the filling into the prepared tarts, filling each ¾ of the way full. Place the half sheet pan with the fill tarts into the oven and bake for 15 minutes. REDUCE the heat to 375 degrees F and continue baking for 12 minutes or until filling is almost entirely set but not browned.
- Transfer each tart (in the mold) to a wire rack to cool. Once cool, lightly run a sharp paring knife around the edges of the tart molds to loosen the tarts. Gently remove the tarts from the molds. Serve immediately or chill tarts until ready to serve.
- Egg Tarts are best enjoyed within two days.
Notes
A mini (24 ct.) muffin pan may be used in place of the tart molds, but baking time will need to be adjusted. Use a biscuit or cookie cutter that is slightly larger than molds or mini muffin wells to cut pastry to the appropriate size. A drinking glass of the right circumference will do in a pinch. A mini tart shaper is helpful to nestle the dough into the molds, but is not mandatory.
Comments