Golden & Crispy! The Ultimate Egg Tart Recipe You Can Make at Home
[Home Baking] Achieve Café-Quality Egg Tarts with This Easy Recipe
Hello everyone, I’m ‘Cooking with Bebe Tokki Mom’! Today, I’ve made the egg tarts that my husband absolutely loves. They boast a wonderfully crisp crust and a sweet, creamy custard filling. Let’s bake these delightful treats together!
Rich Egg Tart Filling- 4 fresh egg yolks
- 200g milk
- 140g heavy cream
- 90g granulated sugar
- 3g vanilla extract
Crispy Pâte Brisée Dough- 150g cake flour (low-gluten flour)
- 100g cold unsalted butter, cubed
- 6g granulated sugar
- 2g salt
- 50g ice-cold water
- 150g cake flour (low-gluten flour)
- 100g cold unsalted butter, cubed
- 6g granulated sugar
- 2g salt
- 50g ice-cold water
Cooking Instructions
Step 1
First, prepare the milk and heavy cream for the egg tart filling. Place them in a saucepan and gently warm them over low heat. You want to warm them just enough until a light steam rises, not until they’re boiling.
Step 2
In a bowl, combine the 4 fresh egg yolks and 90g of sugar. Whisk them together until well combined. Slowly pour in the warmed milk and heavy cream, stirring gently to mix. Finally, add the 3g of vanilla extract and stir everything together until smooth. Cover the filling and refrigerate it to chill and let the flavors meld. This chilling process enhances the richness of the filling.
Step 3
Now, let’s make the crispy pâte brisée dough. In a large bowl, combine 150g of cake flour, 6g of sugar, and 2g of salt. Give it a light whisk. Add the 100g of cold unsalted butter (cubed) to the bowl. Using a pastry blender or your fingertips, quickly rub the butter into the flour mixture until it resembles coarse breadcrumbs. It’s crucial to keep the butter cold to prevent the dough from becoming greasy. Gradually add 50g of ice-cold water, mixing just until the dough comes together into a cohesive ball. Be careful not to overwork the dough. Wrap the dough tightly in plastic wrap and refrigerate it for at least 1 hour. This resting period allows the gluten to relax, making the dough easier to handle.
Step 4
Once the dough has rested, take it out and lightly dust your work surface with flour. Roll or press the dough into a round shape. Place the dough into your muffin tin and gently press it down and up the sides to form a tart shell. Ensure the shell is even and doesn’t have any holes. Use a fork to prick the bottom of each shell a few times; this prevents the pastry from puffing up too much during baking. Carefully fill each tart shell with the egg tart filling, about 90% full. Avoid overfilling, as the filling will puff slightly as it bakes.
Step 5
It’s time to bake! Preheat your oven to 200°C (400°F). Place the filled egg tarts on a baking sheet and bake for approximately 20-25 minutes, or until the tops are golden brown and the filling is set and slightly puffed. Baking times may vary slightly depending on your oven. Carefully remove the baked egg tarts from the tin and let them cool completely on a wire rack. While delicious warm, they are truly exquisite when cooled, offering a perfect balance of textures and flavors. Enjoy your homemade, café-style egg tarts!
