Much superior to regular egg tarts. will vanish in a few seconds.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 egg tarts |
Ingredients
- cooking spray
- 1 (11 ounce) package pie crust mix (such as Betty Crocker®)
- 3 tablespoons cold butter, cubed
- ⅓ cup ice cold water
- 4 egg yolks
- ⅓ cup white sugar, or to taste
- ⅓ cup heavy cream
- ⅓ cup milk
- 3 drops vanilla extract
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
- Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
- Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
- Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 222 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Can these be made in advance and frozen??
I also used puff pastry and found that it didn’t cook all the way through. By the time the filling had browned nicely the puff pastry was still doughy. Next time I’m going to cook the pastry for a few minutes first then put in the filling and finish the bake. I followed everything else exactly and it tasted great! Will definitely try again.
you can make them with phyllo dough too! 🙂
Real portuguese egg tarts have puff pastry shells, so I cut circules out of a sheet of puff pastry and lined my tart molds with that. I used 1/4 cup of sugar and the filling was quite sweet enough. Also used all half and half instead of a combo of heavy cream and milk. The filling is creamy and delicious, but mine were over done at 15mins. 13mins might have been fine. Next time, I might just bake the puff pastry shells first, let cool, then pour in the filling and bake till the filling is done. Otherwise, the tart shells didn’t brown very much.
My fiance has been begging me to make these ever since he tried them in Hong Kong so I was so excited when I found this recipe! I used a roll of pillsbury pie crust cut into tart size circles, I got about six crusts out of one roll. I added about a teaspoon of vanilla instead of just three drops. The filling only made enough for six tarts for me, but that’s okay, it probably would have made more had I used jumbo sized eggs. I baked them for a full 20 minutes and they were great! My fiance said they were just like the ones from Hong Kong!