How to Make Egg Tarts

Co-authored by Jessica Gibson

Last Updated: December 21, 2021 References Tested

Many cultures have some form of an egg custard baked inside a small pastry shell. To make easy egg tarts, mix together a sweet pastry dough and line small tart tins with it. Then whisk together a filling of eggs, sugar syrup, milk, and vanilla. Fill the pastry tins with the mixture and bake the tarts until they're set and the pastry browns a little. Enjoy these classic egg tarts at room temperature or while they're slightly warm from the oven.

Ingredients

2 1/4 cups (280 g) of all-purpose flour
2 tablespoons (15 g) of powdered (icing) sugar
10 1/2 tablespoons (150 g) of butter, softened
3/4 cup (150 g) of granulated sugar
²⁄₃ cup (160 ml) of hot water
5 whole eggs plus 1 egg yolk
1 cup (240 ml) of milk
¹⁄₂ teaspoon (2.5 ml) of vanilla extract
1 pinch of fine salt

Makes 12 3 inches (7.6 cm) tarts

Part 1

Part 1 of 3:

Creating the Shells

1
Cream the butter with 1 whole egg, 1 egg yolk, and powdered sugar. Put 10 1/2 tablespoons (150 g) of softened butter into a mixing bowl. Beat the butter on medium speed for 30 seconds so it becomes smooth. Then mix in 2 tablespoons (15 g) of powdered (icing) sugar, 1 whole egg, and the yolk of 1 other egg until they're combined.^{[1]
X
Research source}
- If you don't have a stand or hand mixer, cream the mixture using a wooden spoon or firm rubber spatula.
- Discard the leftover egg white or save it for another recipe.
2
Mix in the flour on low speed. Reduce the mixer speed so the flour doesn't fly out of the bowl. Gradually beat in 2 1/4 cups (280 g) of all-purpose flour. Keep mixing until the flour is completely incorporated.^{[2]
X
Research source}
- To save time, purchase puff pastry or tart-shell dough that you can roll out and bake.
Advertisement
3
Shape the dough into a disc. Turn off the mixer and dump the dough onto a cutting board or clean work surface. Use your hands to bring the dough together. Knead it gently to form a soft, thick dough. Then flatten the dough to make a 6 in (15 cm) round disc.^{[3]
X
Research source}
- Avoid over mixing the dough or it will become tough. Stop kneading the dough as soon as you've formed it into the disc.
- If the dough is sticking and difficult to shape, sprinkle a little flour over the dough.
4
Wrap and refrigerate the dough for 15 minutes. Tear off a sheet of plastic wrap and place the disc of dough on it. Wrap the dough tightly so none of it is exposed to air. Put the dough in the refrigerator and chill it for 15 minutes.^{[4]
X
Research source}
- Chilling the dough will relax the gluten which will make the tart shells tender and flaky.
5
Divide the chilled dough into 12 equal balls. Remove the disc of dough from the refrigerator and unwrap it. Cut or pull the dough apart in order to make 12 equal pieces that weigh about 3 tablespoons (38 g) each. Roll each portion between your palms to make a ball.^{[5]
X
Research source}
- If the dough sticks to your work surface or palms, sprinkle a little flour over the dough.
6
Flatten each ball and press them into small tart tins. Get out 12 tart tins and place them on a baking sheet. Each tart tin should be about 3 inches (7.6 cm) in diameter. Use a rolling pin to roll each ball into a thin circle that's about 5 inches (13 cm) in diameter. Carefully lay the pastry into a tin and use your fingers to press it across the bottom and sides.^{[6]
X
Research source}
- For a decorative look, consider pressing the tines of a fork against the sides of the tart tin.
- If you don't have tart tins, use a muffin tin but keep in mind that it may be difficult to get the egg tarts out.
7
Chill the filled tart tins for 30 minutes. Put the baking sheet with all of the dough-filled tart tins into the refrigerator and let them rest for 30 minutes. Chilling the dough will relax the gluten so the pastry won't be tough once you've baked it.^{[7]
X
Research source}

Part 2

Part 2 of 3:

Making the Egg Filling

1
Stir the sugar with hot water to make a syrup. Put 3/4 cup (150 g) of granulated sugar into a heat-proof bowl and pour in ²⁄₃ cup (160 ml) of hot water. Stir for about 1 minute or until the sugar dissolves completely. Set the syrup aside to cool.^{[8]
X
Research source}
- Avoid using powdered (icing) sugar in the egg filling. The powdered sugar will add a starchy flavor to the filling.
2
Beat 4 whole eggs, milk, vanilla, and salt together. Crack 4 whole eggs into a large mixing bowl. Add 1 cup (240 ml) of milk, ¹⁄₂ teaspoon (2.5 ml) of vanilla extract, and 1 pinch of fine salt. Whisk the wet mixture until the eggs are blended with the milk and vanilla.^{[9]
X
Research source}
- You shouldn't be able to see streaks of yellow or patches of egg white. The wet ingredients should be a pale, uniform yellow.
3
Whisk in the syrup. Once the sugar syrup has cooled to room temperature, add it to the bowl with the wet ingredients. Whisk thoroughly so the syrup mixes with the egg mixture.^{[10]
X
Research source}
- If you pour in the syrup while it's still hot, it may start to cook the eggs.
4
Strain the egg filling twice through a fine mesh strainer. To create the silkiest texture for the filling, set a fine mesh strainer over a bowl. Slowly pour or ladle the egg filling into the strainer so the filling liquid drains into the bowl underneath. Then put the strainer over a large measuring jug and pour the egg filling through the strainer again.^{[11]
X
Research source}
- Discard the solids left in the fine mesh strainer.
5
Pour the egg filling into the pastry-filled tart tins. Remove the tart tins from the refrigerator and carefully pour egg filling into each each. Stop pouring about ¹⁄₈ to ¹⁄₄ inch (0.32 to 0.64 cm) from the top edge of the pastry. If you see any bubbles on the surface of the filling, take a toothpick and pop them.^{[12]
X
Research source}
- Avoid overfilling the cups or the pastry edges may burn.

Part 3

Part 3 of 3:

Baking the Tarts

1
Preheat the oven to 395 °F (202 °C). Move the racks so there's a rack near the middle to upper third of the oven. Ensure that the oven is completely preheated before you put the tarts in.
- If you're using a fan-assisted oven, ensure that the fan is on and set the temperature to 180 °C (356 °F).
2
Bake the egg tarts for 25 to 30 minutes. Place the sheet of filled tarts in the preheated oven. Take care not to spill or knock the tarts as you do. Bake the egg tarts until the pastry is golden brown and the center of the filling doesn't wiggle.^{[13]
X
Research source}
- If you notice the filling puff up as they're baking, turn the oven temperature down by 25 degrees.
3
Stick a toothpick into a tart to test if the filling is cooked. Insert a toothpick into the center of a tart and see if it stands up when you let go. If the toothpick falls over, return the tarts to the oven and bake them for another 3 to 5 minutes before you check them again.^{[14]
X
Research source}
4
Remove and cool the egg tarts for 10 to 15 minutes. Turn off the oven and remove the egg tarts from the oven. Set them on a wire rack to cool until they're easy to handle. Gently tilt the egg tarts out of the metal tins and set them on a serving platter.
- If you have difficulty getting any of the tarts out of their tins, run a butter knife around the edge of the tin to loosen the pastry.
5
Serve the egg tarts once they're cool enough to handle. You can eat the tarts while they're slightly warm or let them cool completely first. The texture of the egg tarts will be best the day they're made, but you can refrigerate them in an airtight container for up to 3 days.^{[15]
X
Research source}
- While some people like eating the egg tarts cold, you can reheat the leftover tarts in a 200 °F (93 °C) oven for 5 minutes or until they're heated throughout.