Easy Egg Tart
Did you know egg tarts are derived from the Portuguese pastel de nata? These tarts are crisp, flaky crust holding a creamy custard center and super delicious to munch on! 😍 Calling for just a few ingredients, this recipe is all about technique. Try it out and tag us !! 👍🏼
Prep Time
10 min.
Cook Time
70 min.
Total Time
80 min.
Type
Quick & Easy
Difficulty
Warrior
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Ingredients
| 2 cups Cake Flour* | |
| ¼ cup Icing Sugar | |
| ½ tsp Salt | |
| 120g Unsalted Butter | |
| 4 Eggs (beaten - separate 2 tbsp) | |
| 6 tbsp Castor Sugar | |
| ¾ cup Hot Water | |
| ¼ cup Evaporated Milk | |
| ¼ tsp Vanilla Essence |
Instructions
- Make the pastry - In a large bowl, sift the cake flour, icing sugar and ¼ tsp salt. Then add butter (softened to room temperature) and mix together with your hands until well mixed for about 2 minutes.
- Add only 2 tbsp of the beaten egg and combine well until the dough is smooth, then cover it with plastic wrap and refrigerate for 30 mins until it hardens. *(use flour on hands if the dough is too sticky).
- Meanwhile, melt castor sugar and ¼ tsp salt with hot water until fully dissolved, and allow to cool.
- Add the balance of the beaten eggs and cooled melted sugar mixture together, then add the evaporated milk and ¼ tsp vanilla essence, and mix well.
- Strain the mixture to remove any lumps, and set aside.
- Preheat the oven to 190℃.
- Take out the dough and divide it into 12 portions, roll each portion into a ball and press it into lightly greased tart cases trying to make it as even as possible, put them into the fridge for 15 mins.
- Then pour the egg custard mixture into each shell until it is about 80% full. Bake the tarts for 15 mins until they are golden brown and a toothpick can stand in the tart.
NB: If you can’t find Cake Flour: Measure 1 level cup of all-purpose flour, remove 2 tablespoons of the flour and then place the flour into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour & whisk. Use as a substitute for 1 cup cake flour.
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