How To Make Egg Tarts | Egg Tart Recipe From Scratch & Store-bought Puff Pastry Egg Tart

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream provides a dairy-free option with rich texture.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with unique flavor.

In a measuring cup or small bowl, add 235 ml of hot water and 100 grams of white sugar, then mix until the sugar dissolves completely.

Allow the sugar water to cool to room temperature.

In another bowl, add 120 ml of evaporated milk and 3 eggs, mixing in each egg one at a time and mixing after each addition.

Add 1 teaspoon of vanilla extract and mix again.

Add the cooled sugar water to the egg mixture and mix until evenly combined.

Sift the mixture to ensure a smooth filling and pour it into a measuring cup or container with a spout. Cover with cling wrap and chill in the fridge.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) with the rack in the lower part of the oven.

Cut 3 puff pastry sheets into 10 cm diameter circles and press each piece into egg tart molds or cupcake pans to form pastry shells. Poke holes in the pastry shells with a fork.

Remove the cling wrap from the chilled egg filling and fill each pastry shell until just below the top.

Transfer the filled pan to the oven, reduce the heat to 350 degrees Fahrenheit (180 degrees Celsius), and bake for 25 minutes.

After 25 minutes, turn off the oven and let the egg tarts sit inside with the door slightly open for 10 more minutes to prevent the filling from sinking.

For the from-scratch version, combine 250 grams of cake flour, 30 grams of white sugar, and 1/8 teaspoon of salt in a bowl and mix well.

Add 170 grams of unsalted butter to the mixture and break it up with fingers until it resembles coarse crumbs with some pea-sized chunks of butter.

Add 2 tablespoons of cold water and mix into a crumbly dough, adding more water if necessary (up to 4 tablespoons total).

Shape the dough into a ball, dust the surface with flour, and roll it out to a rectangle approximately 15 cm x 38 cm.

Fold the top third of the dough down to the center, then the bottom third up and over that, and roll it out again to the same size.

Repeat the folding and rolling process to create layers, then wrap the dough in cling wrap and refrigerate for 1 hour.

Make the filling by dissolving 100 grams of sugar in 235 ml of hot water and allowing it to cool.

In a small bowl, add 120 ml of evaporated milk and 3 eggs, mixing in each egg one at a time.

Add 1 teaspoon of vanilla extract and mix well, then add the cooled sugar water and mix again.

Sift the mixture and pour it into a measuring cup, cover with cling wrap, and chill in the fridge.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) again.

Roll out the chilled dough to 3-4 mm thick and cut into 10 cm diameter circles.

Press the circles into egg tart molds or cupcake pans, using a fork or chopsticks to create creases on the tart lip.

Fill the pastry shells with the egg mixture until just below the top, then transfer to the preheated oven, reduce heat to 350 degrees Fahrenheit (180 degrees Celsius), and bake for 25 minutes.

After 25 minutes, turn off the oven and let the tarts sit with the door slightly open for 10 minutes, then remove and let cool for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens