Worth the Stop Egg Tarts

Taiwanese-style egg tarts are a delightful fusion of flaky pastry and creamy custard, a treat that’s perfect for any time of day. This recipe will guide you through creating these delicious tarts at home, combining a crisp, buttery crust with a smooth, lightly sweetened egg custard filling.

Ingredients:

For the Pastry:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 cup unsalted butter, cold and diced
• 1 egg yolk
• 1-2 tablespoons cold water

For the Custard Filling:

• 3 eggs
• 1/3 cup sugar
• 1 cup milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

Preparing the Pastry:

1. Mix the Flour and Sugar: In a large mixing bowl, combine the flour and sugar.
2. Add Butter: Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
3. Bind the Dough: Mix in the egg yolk. Gradually add cold water, one tablespoon at a time, mixing until a dough forms. You may not need all the water, so add it slowly until the dough comes together.
4. Chill: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Making the Custard Filling:

1. Whisk Eggs and Sugar: In a medium bowl, whisk together the eggs and sugar until the sugar is dissolved.
2. Heat Milk and Cream: In a saucepan, gently heat the milk and cream just until warm, not boiling.
3. Combine: Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Stir in the vanilla extract.
4. Strain: Strain the custard through a fine sieve to ensure a smooth texture.

Assembling and Baking:

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Roll Out the Pastry: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles larger than your tart molds.
3. Line Tart Molds: Press the dough circles into tart molds, trimming any excess. Prick the bottoms with a fork.
4. Fill with Custard: Pour the custard filling into each tart shell, filling about 3/4 of the way full.
5. Bake: Bake for 20-25 minutes, or until the custard is set and the pastry is golden brown.
6. Cool: Allow the tarts to cool in the molds for a few minutes, then transfer to a wire rack to cool completely.

Enjoy your Taiwanese-style egg tarts warm or at room temperature for a taste of flaky, creamy bliss. Perfect for a light dessert, breakfast, or as a snack, these egg tarts are sure to become a favorite.