Pastry Ingredients:
All-purpose flour: 200g; Butter: 113g; Egg yolk: 1; Powdered sugar: 40g.
Egg Custard Filling:
Milk: 250g; Heavy cream: 200g; Sugar: 50g; Eggs: 4; Custard powder: 2 teaspoons (optional).
Flavor: Milky; Technique: Baked; Time: One hour; Difficulty: Easy.
Detailed Steps for Making Egg Tarts
Soften the butter, combine all pastry ingredients, and knead into a dough (do not overwork to avoid toughness). Cover with plastic wrap and let it rest for 30 minutes.
Divide into 14 portions (about 27g each).
Place small dough portions into the tart molds and shape with your thumb. The pastry should slightly exceed the mold.
Complete all tarts.
Poke holes at the bottom with a fork to prevent puffing during baking.
Prepare the custard filling: Beat the eggs (including the egg whites from the pastry).
Stir in the custard powder until well combined.
Pour in the milk mixture and mix well.
Sift 1-2 times.
Pour the mixture into the prepared tart molds.
Bake in a preheated oven at 430°F (220°C) for 15 minutes. (Adjust temperature and time according to your oven, lower temperature for smaller ovens.)
Remove from the oven. (Left the tarts in the oven and went to water the garden, slightly overcooked.)
Let cool slightly before removing from the molds.
Very crispy and fragrant, my daughter devoured 3 of them in seconds.
