Egg Tarts
User Reviews
5
Egg Tarts
Description
The dough for the egg tarts is prepared by melting butter and combining it with egg, powdered sugar, coconut or regular milk, vanilla, and flour to create a pliable dough. This dough is divided and shaped into tart molds to form thin yet sturdy crusts. The sugar syrup is prepared by dissolving sugar in boiling water and setting it aside to cool.
Eggs are beaten with coconut milk or regular milk, then combined with the cooled sugar syrup to form a smooth custard filling. The mixture is strained to remove bubbles for a smooth texture. The custard is poured into the partially filled tart shells, leaving some space to avoid overflow during baking.
The tarts bake at 380°F for about 25 minutes until the crusts turn golden brown and the filling is just set, achieving a silky texture. The thin crust contrasts with the creamy filling, making the tarts a delightful treat.
This recipe yields about 18-20 tarts depending on crust thickness. Excess egg filling from thicker crusts can be used to make additional dough and tarts if desired.
Ingredients
DOUGH:
- 1 tick butter melted
- 1 & ¼ cup all-purpose flour
- 1 egg
- ¼ cup powdered sugar
- 2 tablespoons coconut milk (you can use regular milk)
- little bit vanilla (optional)
EGG FILLING:
- 4 egg
- ¼ cup & 3 tablespoons sugar
- 1 cup water
- 6 tablespoons coconut milk (you can use regular milk)
Instructions
- Melt the butter in microwave for 10-20 seconds and put egg, powered sugar, milk, vanilla extract and flour mix it and knead it
- Divined into small piece and knead or shape it into the tart molder
- Boil water and add sugar until it melt and set it aside to cool down
- Beat the eggs and milk
- Mix the the sugar water, the beaten eggs and milk
- Use a strainer to get rid of the bubbles
- Pour the egg mixture into each tart ( leave some spaces not all the way full)
- Bake it 380 F for 25 mins until the crusts are golden brown
Notes
- Keep tart crusts thin but sturdy enough to avoid breaking when filled.
- Cool sugar syrup fully before mixing with beaten eggs to prevent cooking the eggs prematurely.
- Strain the egg and sugar mixture to remove bubbles for a smooth custard texture.
- Leave some space in the tart molds when pouring filling to prevent overflow during baking.
- The recipe yields approximately 18-20 egg tarts; leftover filling can be reused with more dough to make additional tarts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 58mg | 2% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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