Egg custard tarts are popular desserts with a creamy filling and crispy shell. These creamy tarts combine eggs, milk, sugar, and vanilla, popular in British, Portuguese, and Chinese cultures. Its flaky, golden shell melts in your lips making it a velvety custard. These tarts are easy to make and add classic flavours to your afternoon or evening dessert.
The taste of a traditional custard dessert combined with the simplicity of small tarts makes this dish perfect for entertaining or fulfilling a sweet desire.
Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (optional)
- Pie crust dough
Instructions
- Heat the oven: Heat the oven to 350°F (175°C). The custard cooks slowly and evenly at this temperature, providing a creamy filling.
- Prepare Tart Shells: Roll your pie crust dough to 1/8-inch thickness on a gently floured surface. Cut dough circles slightly larger than tart moulds using a round cookie cutter or glass. Press each circular into the moulds gently, covering the bottom and sides. Trim excess dough around the borders for a tidy finish.
- Blind Bake Tart Shells: Fill each tart shell with parchment paper and baking beans or grains to weigh down the dough. Blind bake the shells for 10 minutes until gold-colored. Allow the shells to cool without paper or weights.
- Prepare Custard Filling: Mix milk and heavy cream in a saucepan. Heat on medium until little bubbles form around the edges (do not boil). Whisk eggs, sugar, and vanilla in another dish until creamy. Slowly pour warm milk mixture into eggs, stirring constantly to avoid curdling.
- Strain Custard: Strain the custard through a fine sieve into a clean basin for smoothness. Remove any cooked egg to make a smooth tart filling.
- Fill tart shells: Carefully fill each pre-baked tart shell with custard just below the rim. Add a sprinkle of nutmeg to each tart for a hint of warmth.
- Bake Tarts: Bake the filled tart shells for 15-18 minutes until the custard is just set but still wobbly in the centre. Before unmolding, let tarts cool to room temperature from the oven.
- Serve and Enjoy: Try egg custard tarts cooled or room temperature. They're wonderful alone or with powdered sugar.
Conclusion
Traditional egg custard tarts are made using simple ingredients and are delicious. These tarts have the perfect texture and flavour with their creamy filling and flaky pastry. Eggoz’s farm-fresh, nutritious eggs provide a rich colour and smooth consistency that make the custard irresistibly silky and flavorful. Make this classic dessert for family, friends, or yourself to impress. Enjoy every bite of this egg custard tart recipe!