Classic Egg Tarts

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Few things are more comforting than a freshly baked egg tart. With its buttery crust and silky-smooth custard filling, this classic treat has been a favorite in many bakeries and dim sum restaurants for generations.

Growing up, egg tarts were always one of those irresistible pastries displayed behind the glass counter of traditional bakeries. The golden custard gently jiggles when you pick it up, and the flaky crust shatters slightly with the first bite. It’s simple, yet incredibly satisfying.

Making egg tarts at home may sound intimidating, but it’s actually quite manageable. Once you get the custard mixture right and bake it at the correct temperature, you’ll be rewarded with beautiful tarts that taste just like the ones from the bakery.

When it fresh out of the oven, these egg tarts have a delicate custard filling and a crisp crust that pair perfectly with a cup of tea or coffee. Homemade egg tarts may look simple, but they carry the comforting taste of traditional bakeries right in your kitchen.

My tips for making these egg tarts: -

a) Strain the custard mixture to remove bubbles.

b) After pressing the dough into tart molds, chill it for about 10–15 minutes.

c) Don’t Fill the Custard to the Very Top. The custard will expand slightly while baking, and overfilling may cause spills.

d) Egg tarts are done when the center still jiggles slightly. They will continue to set after you remove them from the oven.

e) Egg tarts taste best slightly warm on the day they are baked. The crust stays crisp and the custard is creamy.


INGREDIENTS

Tart Shell (12 pcs)

200g flour

100g soften butter

70g icing sugar

½ an egg

Custard Filling (12 pcs)

2 eggs

50 g sugar

150ml boiling water

40ml milk

 

 


METHODS

1. In a bowl, whisk the soften butter and icing sugar until smooth. Add the egg and mix well.

2. Add the flour and mix until incorporated and form a soft dough.

3. Wrap and refrigerate for 30 minutes or until it is at a workable stage.

4. Divide the dough into 12 potions and roll the dough in a ball shape.

5. Slightly grease the mold with some melted butter.

6. Put the dough into the tart mold and press along the mold edges until it flattened.

7. Chill again for about 10 minutes before filling.

8. Melt the sugar with the boiling water, let it cool.

9. After the sugar water completely cooled down, mix the milk and egg into the sugar water, shift the mixture 3 times. If there are any bubbles, remove them.

10. Pour custard into the tart shells 80% full, bake at 190°C for 20 minutes. Turn off the heat and let it rest in the oven for 10 minutes.

 


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