Egg-based Recipes: Egg Custard Tarts

Sporting an indulgent, buttery crust and a creamy filling, the humble classic of egg custard tarts are simply the best to make at home, especially when you really have nothing else to do anyway.

This simple recipe is a breeze to make, and if you buy the ready-made crust, it wouldn’t take much time at all. That said, doing the homemade crust is well worth the effort in the end, trust us. 

Ingredients

1 egg

6 egg yolks

1 cup whole milk

1/3 cup granulated sugar

2 tablespoons golden syrup or golden corn syrup

1/2 teaspoon vanilla extract

Nutmeg, grated or ground

Ingredients For The Crust

1 3/4 cups all-purpose flour

1/2 cup butter

1 teaspoon salt

1 teaspoon sugar

3 to 6 tablespoons ice water


Cooking Instructions

  1. Sift the flour onto some baking powder. Add the flour, along with sugar and salt to a food processor and pulse to mix. Add about half of the butter on hand and pulse several times. Then, add the remaining butter and pulse until the butter has been broken down into smaller pieces. Sprinkle the mixture with 2 tablespoons of ice water then pulse again, gradually adding more ice water one tablespoon at a time while pulsing until the dough just barely begins to hold together.
  2. Empty the food processor on a clean, dry, and generously floured surface. Form a mound and knead briefly, then form into a ball and cover with plastic wrap to chill for at least one hour. Once chilled, let the dough sit at room temperature for 10 minutes before rolling out. Once you’ve rolled out the crust on a lightly floured surface, use a circular cutter to cut out twelve circles and line 12 sections of a muffin pan with the crust circles. Chill in the pan for another 20 minutes, then preheat the oven to 180 °C.
  3. In a separate bowl, beat the egg yolks and egg together. Then add the sugar, vanilla extract, and syrup/honey to the mix and beat well. Warm the milk in a small saucepan to simmer, and pour the hot milk into the egg mixture, whisking well to combine. Pour this mixture into the tarts and sprinkle with grated nutmeg. Bake for 35 minutes or until set, then remove and allow to cool before serving.
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