Egg Custard Tarts – a delicious recipe with flour, sugar, butter, egg yolk, condensed milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Line a 12-cup muffin pan with paper liners.
2
In a food processor, combine flour, 3/4 cup sugar and butter. Pulse until mixture resembles coarse breadcrumbs. Add egg yolk and process until mixture just comes together. Turn out onto a lightly floured work surface and knead until smooth. Cut in 1/2 then roll each portion out until 1/8 inch-thick. Chill for 10 mins.
3
Cut out 12 - 5 inch discs from dough then use to line muffin recesses. Chill until required.
4
To make the custard, combine remaining sugar and 1/2 cup water in a medium saucepan. Stir over low heat until sugar dissolves. Bring to a boil then remove from heat and let cool. Whisk condensed milk and eggs into cooled syrup then distribute between tart shells and bake for 15-20 mins, or until set. Serve warm.
1094
kcal
Calories
59
g
Fat
117
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1 1/4 cups granulated sugar, 15 tbsp chilled butter, chopped, 1 None large egg yolk, and more.
Yes, Egg Custard Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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