Egg Custard Tarts – a delicious recipe with flour, sugar, butter, egg yolk, CUSTARD, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine flour, sugar and butter in a food processor. Pulse until crumbs form. Add egg yolk and process until mixture binds together.
2
Turn pastry onto a lightly floured surface. Using hands, bring together to form a disc. Cut in half. Roll out each piece between 2 sheets of parchment paper to 1/8-inch thickness. Refrigerate for 10 mins.
3
Lightly grease a 12-cup muffin pan and line with overlapping strips of parchment paper. Using a 5-inch round cutter, cut circles from pastry. Press into muffin cups. Refrigerate until required.
4
Preheat the oven to 400u00b0F.
5
For the custard, place sugar and 1/2 cup water in a medium saucepan on low heat. Stir until sugar dissolves. Bring to a boil on high heat. Remove from heat and allow to cool.
6
Whisk milk and eggs into cooled syrup. Pour custard mixture evenly among muffin cups.
7
Bake for 15-20 mins, until set.
803
kcal
Calories
20
g
Fat
126
g
Carbs
30
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 8 ingredients. The key ingredients include: 2 1/2 cups flour, 3/4 cup sugar, ½ tbsp (1 1/2 sticks) butter, chilled, diced, 1 None 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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