Silky Egg Custard Tarts
A classic Asian-style egg tart with a smooth, creamy custard filling and flaky pastry shell. Perfect for afternoon tea or dessert.
Story
These egg tarts feature a silky smooth custard that wobbles gently when shaken. The key is straining the mixture twice to remove any bubbles and ensure that velvety texture.
Ingredients
whole milk
100ml
granulated sugar
20g
large eggs
2
heavy whipping cream
50ml
store-bought tart shells
6
Instructions
1
Heat the milk
Warm the milk gently in a small saucepan until it starts to steam. Remove from heat and stir in the sugar until completely dissolved.
2
Mix the custard base
Crack the eggs into a mixing bowl and whisk until well combined. Slowly pour in the warm milk mixture while whisking constantly, then add the heavy cream and mix until smooth.
3
Strain twice
Pour the mixture through a fine-mesh sieve into another bowl. Repeat this process one more time to ensure a silky-smooth texture with no lumps or bubbles.
4
Fill and bake
Divide the strained custard evenly among the tart shells, filling each about 3/4 full. Place on a baking sheet and bake in a preheated 200°C (400°F) oven for 22-25 minutes until the tops are golden and set but still have a slight jiggle.
5
Cool and serve
Let the tarts cool for 5 minutes before serving. The custard will continue to set as it cools and will have a wonderful tender texture.
