07/18/2025
Egg Tarts
Pre heat oven to 400° F.
Adjust oven rack to lowest position and
Prep:
Evenly space twelve 3-inch metal tart pans on parchment paper-lined rimmed baking sheet and spray with vegetable oil spray; set aside.
INGREDIENTS
Crust
* 1½ cups all-purpose flour 7½ ounces
* 1 tablespoon granulated sugar
* ½ teaspoon table salt
* 10 tablespoons unsalted butter cut into ½-inch pieces and chilled
* 6 tablespoons ice water
Custard
* 1 cup warm water 110° F
* ½ cup granulated sugar 3½ ounces
* 2 large eggs
* 2 large egg yolks
* ½ cup evaporated milk
* 1 teaspoon vanilla extract
* ⅛ teaspoon table salt
INSTRUCTIONS
Crust
1. Process flour, sugar, and salt in food processor until combined, about 5 seconds.
Scatter butter over top and pulse until butter pieces are size of small peas, about 10 pulses.
Continue to pulse, slowly streaming in ice water, until dough begins to form small curds that hold together when pinched with fingers, about 10 pulses.
2. Transfer mixture to lightly floured counter and gather into rectangular-shaped pile. Starting at farthest end, use heel of lightly floured hand to smear small amount of dough against counter. Continue to smear dough until all crumbs have been worked.
Gather smeared crumbs together in another rectangular-shaped pile and repeat process.
Form dough into 5-inch square, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Divide dough in half. working with 1 half of dough at a time, roll into 12 by 8-inch rectangle on lightly floured counter.
Using 4-inch round dough cutter, cut out 6 dough rounds.
Working with I round at a time, center in prepared tart pan and use fingers to press dough evenly into bottom and up sides of pan.
Trim any overhang ¼ inch beyond lip of pan.
Repeat with remaining 5 dough rounds and then repeat rolling and shaping 6 more rounds with remaining dough half.
*Lightly prick shells all over with fork, cover loosely with plastic, and refrigerate until dough is firm, about 15 minutes.
Custard
1. Whisk water and sugar in bowl until sugar has dissolved.
Let cool to room temperature, about 10 minutes.
2. Whisk eggs and yolks, evaporated milk, vanilla, and salt together in separate large bowl.
Whisk sugar-water mixture into egg mixture until combined.
3. Strain egg mixture through fine-mesh strainer set over 4-cup liquid measuring cup or bowl.
Straining the custard will help get rid of the air bubbles in the custard.
4. Divide custard evenly among pastry shells, leaving ¼-inch space below rim of each tart pan. (You may have extra filling.) Using fork or toothpick, pop any large bubbles on surface of custard.
5. Carefully transfer sheet to oven and bake until shells are golden brown and crisp and edges of custard are just set and center of custard jiggles slightly when gently shaken, 20 to 25 minutes, rotating sheet halfway through baking.
6. Let tarts cool in pans on wire rack for 10 minutes.
Gently unmold tarts and let cool on wire rack for 15 minutes.
Serve warm or at room temperature.
