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.
Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife! We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you, so please keep scrolling after you get to my delicious recipe!
Ya’ll know that I’m not one to push myself away from any dessert table–especially after a holiday meal. That’s why 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.
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 #EasterSweetsWeek! For more inspiration, check out the Dixie Crystals Instagram feed!
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.
Take a nibble on The Best Egg Custard Tarts and keep scrolling to see the other #EasterSweetsWeek offerings for today, as well as FIVE great prizes in the Giveaway!
Check out the amazing #EasterSweetsWeek recipes from our bloggers today! Then keep scrolling for the SWEET Giveaways!
Check out the amazing #EasterSweetsWeek recipes from our bloggers today!
Cakes & Cupcakes:
- Parsnip Cupcakes from The Spiffy Cookie
- Almond Peach Cake from The Food Hunter’s Guide to Cuisine
- Pastel Zebra Layer Cake from Nik Snacks
- Coconut Cream Cake from Miss in the Kitchen
Cookies:
- Robin Egg Macarons from Big Bears Wife
- Piña Colada Biscotti from My Sweet Zepol
Baked Desserts:
- Cadbury Caramel Cream Egg Creme Bruelee from Sweet ReciPEAs
- The Best Egg Custard Tarts from Comfortably Domestic
- Creamy Blueberry Pie from Delightful E Made
- Strawberry Donuts from A Blender Mom
- Carrot Cake Donuts from Eat Move Make
No Baked Desserts:
- Peanut Butter Pinwheels from The Domestic Kitchen
- Malted Robins Egg Cheesecake Dip from Life’s Ambrosia
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
PRIZE #1
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
and PRIZE #2
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.
then PRIZE #3
Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table
later PRIZE #4
Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue
finally PRIZE #5
Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
Now don’t forget to try The Best Egg Custard Tarts!
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