Egg custard tarts hold a special place in my heart, reminding me of a delightful trip I took to Hong Kong with my family. During our visit, we often stopped by local bakeries to enjoy these warm, delicate pastries as a midday treat. The smooth, creamy filling paired with the flaky, buttery crust was simply irresistible. Back home, I set out to recreate this cherished memory by perfecting my version of egg custard tarts.
This recipe is straightforward but requires attention to detail to achieve the perfect texture and flavor. It starts with a rich, buttery crust made from a blend of all-purpose and cake flour. The use of both flours ensures a tender yet sturdy base that complements the silky custard filling. The key to a successful crust is to mix just until the dough forms to avoid overworking it, which can make it tough. Pressing the dough evenly into the tart pans and trimming any excess ensures a consistent bake.
The filling is where these tarts truly shine. A combination of egg yolks, evaporated milk, and vanilla creates a smooth and rich custard. Cooking the mixture gently over medium heat and whisking it into the egg yolks ensures a creamy, lump-free filling. Straining the mixture is a crucial step to achieve the velvety texture that is characteristic of traditional egg custard tarts.
Baking these tarts requires a bit of patience and precision. The initial high temperature helps set the crust, while the subsequent reduction ensures the custard cooks evenly without curdling. Opening the oven door slightly towards the end of baking helps achieve that perfect set custard with a slightly puffed edge.
For those looking to experiment, adding a touch of nutmeg or cinnamon to the custard mixture can introduce a warm spice note, perfect for cooler months. Alternatively, a few drops of almond extract can add a delightful twist. These tarts can be enjoyed warm or at room temperature, making them a versatile treat for any occasion. Whether you’re reminiscing about a trip to a far-off place or simply indulging in a sweet treat at home, these egg custard tarts are sure to bring a touch of warmth and comfort to your day.
How to Make the Egg Custard Tarts
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Ingredients
- ¼ cup cake flour
- 1 cup all-purpose flour
- 2½ tablespoons evaporated milk
- ¾ teaspoon vanilla extract, divided
- 2½ tablespoons granulated sugar
- ¼ cup water
- ⅓ cup unsalted butter, softened
- 4 large egg yolks, room temperature
- ½ teaspoon kosher salt, divided
- ¼ cup confectioners’ sugar
Directions
- In a stand mixer bowl with the paddle attachment, blend the softened butter, confectioners’ sugar, and ¼ teaspoon salt at medium speed until smooth and creamy, for about 1 to 2 minutes. Scrape down the sides as needed. Add 1 egg yolk and continue to mix until thoroughly combined. Mix in ¼ teaspoon vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and cake flour. With the mixer on low, slowly add the flour mixture to the butter mixture, mixing until just combined to form a dough.
- Prepare 8 fluted round tart pans (2½x-9/10 inch) by spraying them with baking spray containing flour and place them on a rimmed baking sheet.
- Divide the dough into 8 equal parts, forming each into a ball. Press each ball into the bottom and sides of the prepared tart pans, trimming any excess dough. Repeat for all tart pans.
- In another bowl, whisk the remaining 3 egg yolks. In a small saucepan, combine ¼ cup water, granulated sugar, evaporated milk, ½ teaspoon vanilla, and ¼ teaspoon salt. Heat over medium until the mixture is steaming and the sugar is dissolved. Slowly whisk this mixture into the egg yolks until fully combined.
- Place a fine-mesh sieve over a large liquid-measuring cup or pitcher and strain the egg yolk mixture, discarding any solids. Pour the strained mixture evenly into the prepared tart crusts.
- Preheat the oven to 400°F, positioning the rack in the bottom third of the oven. Bake the tarts until the crusts are lightly browned, about 10 to 12 minutes, rotating halfway through. Lower the oven temperature to 350°F and bake until the edges of the filling start to puff, around 5 more minutes.
- With the oven still on, crack the oven door about 2 inches and bake until the filling is set, an inserted wooden pick stands upright, and an instant-read thermometer reads at least 175°F in the center, about 5 to 7 minutes longer.
- Allow the tarts to cool in the pans for 15 minutes before removing. Serve warm or at room temperature.
Storing Suggestions:
To store Egg Custard Tarts, keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat in a 350°F oven for a few minutes before serving to refresh the crust.
FAQs:
How do I prevent the custard filling from cracking?
To prevent the custard filling from cracking, make sure to bake the tarts at the right temperature and avoid overbaking. Also, gradually cooling the tarts in the oven with the door slightly open helps to prevent sudden temperature changes, which can cause cracking.
Can I use a different type of milk instead of evaporated milk?
While evaporated milk gives the custard a rich texture, you can substitute it with whole milk or half-and-half. Keep in mind that the flavor and consistency might slightly differ.
Why do I need to strain the egg yolk mixture?
Straining the egg yolk mixture ensures a smooth custard by removing any egg solids or undissolved sugar, resulting in a silky texture for the filling.
What can I do if the dough is too sticky to handle?
If the dough is too sticky, try chilling it in the refrigerator for about 15-30 minutes. This will make it easier to handle and press into the tart pans.
Is it necessary to use both all-purpose flour and cake flour?
Using both all-purpose flour and cake flour creates a tender yet sturdy crust. If you only have one type of flour, you can use all-purpose flour entirely, but the texture may be slightly different.
How can I tell when the tarts are fully baked?
The tarts are fully baked when the crust is lightly browned, and the custard filling is set but still slightly jiggly in the center. An instant-read thermometer inserted into the center should read at least 175°F.
Egg Custard Tarts
Ingredients
- ⅓ cup unsalted butter softened
- ¼ cup confectioners’ sugar
- ½ teaspoon kosher salt divided
- 4 large egg yolks room temperature
- ¾ teaspoon vanilla extract divided
- 1 cup all-purpose flour
- ¼ cup cake flour
- ¼ cup water
- 2½ tablespoons granulated sugar
- 2½ tablespoons evaporated milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and ¼ teaspoon salt at medium speed until creamy, 1 to 2 minutes, stopping to scrape sides of bowl. Add 1 egg yolk; beat until well combined. Beat in ¼ teaspoon vanilla.
- In a medium bowl, whisk together flours. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until a dough forms.
- Spray 8 (2½x-9/10 inch) fluted round tart pans with baking spray with flour; place on a rimmed baking sheet.
- Divide dough into 8 portions, and shape into balls. Press 1 dough ball into bottom and up sides of 1 prepared tart pan; trim any excess dough. Repeat with remaining dough and remaining tart pans.
- In another medium bowl, whisk together remaining 3 egg yolks.
- In a small saucepan, combine ¼ cup water, granulated sugar, evaporated milk, remaining ½ teaspoon vanilla, and remaining ¼ teaspoon salt. Cook over medium heat until steaming and sugar dissolves. Gradually whisk sugar mixture into egg yolks until well combined.
- Position oven rack in bottom third of oven. Preheat oven to 400°F.
- Place a fine-mesh sieve over a large liquid-measuring cup or wide-mouthed pitcher. Strain egg yolk mixture through prepared sieve; discard any solids. Divide strained mixture among prepared crusts.
- Bake until crust is lightly browned, 10 to 12 minutes, rotating pan halfway through baking. Reduce oven temperature to 350°F, and bake just until edges of filling start to puff, about 5 minutes more. With oven still on, open oven door about 2 inches; bake until filling is set, a wooden pick inserted in center stands up straight, and an instant-read thermometer inserted in center registers at least 175°F, 5 to 7 minutes more. Let cool in pans for 15 minutes. Remove from pans, and serve warm or at room temperature.
