Egg tart with puff pastry is a tasty treat that combines flaky, buttery crusts with a smooth, custard filling. This simple recipe lets you use store-bought puff pastry for convenience, making it incredibly easy to prepare. These egg tarts are perfect for breakfast, brunch, or as a sweet snack.

Tip #1

Smooth Custard: Ensure the custard mixture is completely smooth by sifting it before chilling. This removes any lumps and results in a silky texture in the final product.

Tip #2

Prevent Pastry Shrinkage: Chill the filled tart shells for about 10 minutes before baking. This helps the pastry hold its shape and prevents shrinking away from the sides of the moulds during baking.

Tip #3

Monitor Baking: Keep an eye on the tarts as they bake, especially towards the end. Overcooking can lead to a rubbery texture in the custard. Using an oven thermometer can help achieve the most accurate temperature.

Follow Lilac Diaries

Egg Tarts With Puff Pastry

Total time: 1 hour and 25 minutes

Serves: 12 tarts

Ingredients

Puff Pastry:

3 puff pastry sheets (25cm x 25cm each)

Egg Custard:

235ml hot water
100g white sugar
120ml evaporated milk, at room temperature
3 large eggs, at room temperature
1 tsp vanilla extract

Preparation

Dissolve sugar in hot water and allow to cool to room temperature. In a separate bowl, whisk evaporated milk with eggs one at a time, then stir in vanilla extract. Combine with sugar water, mix thoroughly, sift to ensure smoothness, and chill in the fridge covered with cling wrap.
Heat your oven to 375°F (190°C) and adjust the rack to the middle position to ensure even baking of the tart shells without overcooking the custard.
Thaw the puff pastry sheets if frozen. Cut into 10cm diameter circles using a cookie cutter or a cup. Gently press each circle into tart molds or cupcake pans, forming a well for the custard.
Fill each pastry shell with the chilled custard mixture, leaving a little space below the rim. Place in the oven, immediately reduce the temperature to 350°F (180°C), and bake for 25 minutes or until the custard is just set.
Turn off the oven and leave the door slightly open with the tarts inside for 10 minutes. This helps prevent the custard from sinking.
Remove the tarts from the oven, let them cool in the pan for about 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature for the best flavour.