Butter Egg Tarts
Traditional English puff pastry egg tarts with a crisp, flaky shell and a silky, buttery custard filling.
Ingredients
Low-gluten flour
250 g
Butter (needs to be melted)
120 g
Vegetable oil
1.5 tbsp
Salt
to taste
Heavy cream
120 g
Milk
2/3 packet
Condensed milk
2 tbsp
Powdered sugar
1 tbsp
Eggs
2
Egg yolks
2
Cornstarch
1 tbsp
Instructions
1
Melt the butter
Melt the butter.
2
Mix the dry ingredients
Stir together the low-gluten flour, melted butter, vegetable oil, and salt until evenly combined.
3
Knead the dough
Add water (amount not specified in the recipe) and knead into a dough.
4
Roll out the dough
Roll the dough into a sheet about 1 cm thick.
5
Shape the tart shells
Cut the sheet into pieces, dust with flour, and press into tart molds to form the shells.
6
Prick the bottoms
Use a fork to prick several small holes in the bottom of each shell to prevent the base from puffing up and spilling the custard during baking.
7
Heat the cream mixture
Gently heat the heavy cream, milk, and powdered sugar over low heat until it just comes to a simmer.
8
Whisk the eggs
Whisk the whole eggs and egg yolks together until smooth.
9
Combine the custard
Let the cream and milk mixture cool slightly, then stir in the whisked eggs, condensed milk, and cornstarch until smooth and well blended.
10
Fill the shells
Pour the custard into the tart shells, taking care not to overfill them.
11
Preheat the oven
Preheat the oven to 220°C for 5 minutes, then place the filled egg tarts inside.
12
Bake
Bake at 220°C for 20–25 minutes until the custard is set and the crust is golden.
