Delicious Homemade Egg Tarts
Easy Big Size Egg Tart Recipe for Home Baking: A Complete Guide from Dough to Filling
I had a craving for some sweet egg tarts today, so I decided to bake them at home! Using a large tart mold I had, I ended up with these wonderfully large egg tarts. Enjoy cafe-quality delicious egg tarts right in your own kitchen!
Crispy and Savory Egg Tart Dough (Pâte Brisée) Ingredients
- 90g unsalted butter (cold)
- 60g granulated sugar
- 180g all-purpose flour or cake flour
- 2g salt
- 1 egg yolk
Smooth and Custardy Egg Tart Filling Ingredients
- 60g granulated sugar
- 110g milk
- 150g heavy cream (whipping cream)
- 3 egg yolks
- 4-5 drops vanilla extract (optional)
- 60g granulated sugar
- 110g milk
- 150g heavy cream (whipping cream)
- 3 egg yolks
- 4-5 drops vanilla extract (optional)
Cooking Instructions
Step 1
First, prepare all the ingredients for the egg tart dough (pâte brisée) by measuring them accurately. It’s important to use cold butter for the dough.
Step 2
In a bowl, combine the cold unsalted butter and sugar. Use a hand mixer or a spatula to mix them until the butter is just softened. Be careful not to overmix.
Step 3
Sift the flour (all-purpose or cake flour) twice into the measured bowl. This step helps create a softer dough texture.
Step 4
Add the sifted flour, egg yolk, and salt to the bowl. Quickly mix just until the flour disappears and a dough forms. Avoid overworking the dough, as this can develop gluten and result in a tough crust.
Step 5
Shape the finished dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period makes the dough easier to handle and contributes to a crispier crust.
Step 6
Now, let’s start making the creamy filling, the heart of the egg tart! In a bowl, combine the 3 egg yolks, 60g sugar, and 4-5 drops of vanilla extract. Whisk them together until the sugar is dissolved. Vanilla extract helps eliminate any eggy smell and adds a lovely aroma.
Step 7
In a saucepan, heat the 110g milk and 150g heavy cream over medium-low heat. Remove from heat just as small bubbles start to form around the edges. Be careful not to let it boil vigorously, as this can cause separation. Allow the heated milk and cream mixture to cool slightly before using.
Step 8
Gradually add the slightly cooled milk and cream mixture to the egg yolk mixture, in 2-3 additions, whisking gently as you pour. Adding it all at once can scramble the eggs, so it’s important to temper the egg yolks by slowly incorporating the warm liquid. Once the smooth filling is ready, straining it through a fine-mesh sieve will ensure an even silkier texture.
Step 9
Take the chilled dough out of the refrigerator. Roll it out to fit your tart molds. Carefully press the dough into each mold, ensuring it covers the bottom and sides evenly. Use your fingers to firmly press the dough into the corners.
Step 10
Using a fork, prick the bottom of the dough-lined tart shells several times. This step prevents the crust from puffing up during baking, keeping its shape neat.
Step 11
Carefully pour the prepared egg filling into each tart shell. Fill them about 80-90% full.
Step 12
Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes, or until the tops are golden brown. Baking time may vary depending on your oven.
Step 13
Once removed from the oven, let the egg tarts cool in their molds for about 10-15 minutes before attempting to remove them. This allows them to set properly. Carefully unmold them once slightly cooled for perfect tart presentation! They are best enjoyed after chilling in the refrigerator.
