Egg Tarts

Small egg tarts can be found both in Hong Kong and Portugal, which is not surprising considering that the Portuguese established a colony in China as early as the 16th century. The ingredients in this recipe are enough to make 10 to 12 tarts.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

dough

  • 125 g Butter, unsalted

  • 55 g Powdered sugar

  • 1 piece Egg, fresh

  • 1 drop Vanilla, extract, natural

  • 225 g Flour, Wheat, bread flour

krema

  • 225 ml Water

  • 110 g Sugar, white

  • 3 pieces Egg, fresh

  • 85 ml Sweet cream

  • 0.5 teaspoons Vanilla, extract, natural

Steps

  1. Prepare the dough. Using an electric mixer set to medium speed, beat the butter and sugar in a bowl until fluffy. Reduce the mixer speed to low and add the egg while mixing, followed by the vanilla extract. Gradually add the flour in two parts while mixing. Scrape the sides of the bowl with a spatula to ensure all ingredients are well combined, then knead the dough and roll it out to 0.5 cm thickness on a lightly floured surface.

  2. Using a cookie cutter or a glass, cut out 10 to 12 circles from the dough. Place the dough into the tart molds and gently press it with your thumbs towards the edges to line the entire interior of the molds.

  3. Preheat the oven to 200 °C. Place the rack in the lower third of the oven. Prepare the custard: dissolve the sugar in a cup of hot water, stirring until the sugar is completely melted. In a bowl, whisk the eggs, vanilla extract, and cream with a hand mixer, then pour the mixture into the sugar water. Mix well and pour into the prepared tart shells. Place the molds with the tarts on a large baking tray.

  4. Bake the tarts in the preheated oven for 10 to 15 minutes. The edges of the dough should lightly brown. Reduce the temperature to 180 °C. Watch the tarts closely—as soon as the custard starts to puff up slightly, open the oven door about 5 to 8 cm. Continue baking for another 10 to 15 minutes. The custard should fully set. Insert a toothpick vertically into the custard; if it stands upright, the tarts are done.

  5. Remove the baking tray from the oven and let the tarts cool. Carefully remove them from the molds, arrange them on a serving plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 417.59 kcal
  • Fat: 18.59 g
    • Saturated Fat: 11.09 g
  • Carbohydrates: 55.27 g
    • Sugars: 27.46 g
  • Protein: 5.46 g
  • Fiber: 0.68 g

Advice

Instead of tart molds, you can use a muffin tin for baking egg tarts.