Description

Egg tarts are subtly sweet bite-sized treats with a flaky crust and custard filling. They can be enjoyed warm from the oven, at room temperature, or even served cold. Egg tarts have a unique history in both Asian and Portuguese cuisine.

Directions

1. Gather the ingredients. Preheat the oven to 375 F.
2. In a small saucepan over low heat, combine the water and sugar until completely dissolved. Remove from the heat and set aside to cool.
3. In a medium bowl, whisk together the milk and egg.
4. Pour in the cooled sugar syrup and vanilla extract and whisk to combine. Set aside while preparing the crust.
5. In a mixing bowl, cream the butter and sugar until fluffy.
6. Add the egg and vanilla extract and mix well.
7. Mix in the flour until combined.
8. Knead the dough until it softens and becomes pliable.
9. Using small amounts of the dough at a time, press into the bottom and up the sides of small tart pans to form even tart shells. Trim away any excess dough that hangs over the sides.
10. Fill the tart shells with the egg custard. Bake in the preheated oven for 13 minutes until lightly browned. Reduce the heat to 350 F and continue to bake for 15 minutes more or until the custard is set.