Egg Tart with a Buttery Crust

Bread Snack Pastry and Dessert
Written By

There is something inviting about egg tart that makes it so desirable - that soft, smooth and sweet egg custard in a crispy buttery crust! Another version has the custard in a flaky crust. I still can't decide which version I prefer -they are both so scrumptious. This particular recipe is the egg tart in a buttery crust.

VIDEO LINK: https://youtu.be/fNiW9R3PH-8

INGREDIENTS (makes 16 small tarts)

Pastry case:

  • 100 gm butter (softened)

  • 35 gm icing sugar

  • 200 gm flour

  • 1 egg

Egg Custard:

  • 200 ml boiling water

  • 100 gm sugar

  • 4 eggs

  • 100 ml milk

  • 1 tsp cornflour

  • 1/4 tsp vanilla essence

METHOD

1 Prepare pastry cases:

  • Stir softened butter snd icing sugar together.

  • Add flour and stir until big lumps are formed.

  • Add egg and stir until a dough is formed.

  • Knead and place in the fridge for 15 mins.

  • Break dough into 20 gm pieces.

  • Roll each piece into a ball and then flatten with palm.

  • Press evenly into the tart mold. Shave off excess with knife.

  • Poke holes in the bottom of the pastry with a fork. This is to prevent the pastry from rising.

  • Bake at 180°C for 15 mins.

2 Whilst the tart crust is baking, prepare the custard:

  • Put boiling water into a bowl. Add sugar and stir to dissolve.

  • Stir in milk.

  • Add beaten eggs gradually and stir constantly into mixture.

  • Pass egg custard mixture through a sieve (twice). This will ensure a smooth finish.

  • Add vanilla essence and cornflour. Stir well to combine.

3 Pour into the baked pastry cases and bake at 160°C for 25 mins.

4 Turn off oven and leave ghe tarts in the oven for egg custard to solidify.

Note: Click here for recipe on Flaky Egg Tart. https://www.choyskitchenadventures.com/2017/11/19/egg-tart-aka-dan-tat

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