These adorable, bite-sized treats are a fun twist on the classic egg tart, perfectly portioned for snacking. Using a small muffin pan, I'll show you how to whip up these tasty little desserts. I've kept the recipe straightforward and easy to follow, making it beginner-friendly. Egg tarts are one of my favourite desserts to bake and eat, and I'm excited to share this joy with you! 🥰

Tip #1

Cold Ingredients: Ensure your butter and water are cold to help achieve a flaky pastry texture.

Tip #2

Avoid Overworking the Dough: Handle the dough as little as possible to prevent the development of gluten, which can make the pastry tough.

Tip #3

Even Filling: Use a large measuring cup with a pour spout to evenly and cleanly fill the tart shells with custard.

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Mini Egg Tarts

Preparation time: 45 minutes | Chilling time: 1 hour | Baking time: 15 minutes

Serves: 28 mini egg tarts

Ingredients

Dough:

250g cake flour (substitute with all-purpose flour if needed)
30g white sugar
1/8 tsp salt (omit if using salted butter)
170g unsalted butter, chilled and cubed
4 tbsp cold water

Egg Custard:

120 ml hot water
50g white sugar
60ml evaporated milk, at room temperature
2 large eggs, at room temperature
1/2 tsp vanilla extract

Preparation

Dough:

Mix Dry Ingredients: In a bowl, combine cake flour, salt, and white sugar.
Incorporate Butter: Add chilled, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs with some larger, pea-sized pieces.
Add Water: Gradually mix in up to 4 tbsp of cold water until the dough just begins to hold together. If the dough is too dry, add water sparingly, just enough to form a cohesive mass.
Fold and Chill: Roll out the dough on a lightly floured surface into a 15cm x 40cm rectangle. Fold in thirds like a letter, then roll out and fold again. Wrap in cling film and refrigerate for at least 1 hour.

Egg Custard:

Prepare Sugar Solution: Dissolve 50g sugar into 120ml hot water. Let cool to room temperature.
Mix Custard: Whisk evaporated milk and eggs together, adding eggs one at a time. Stir in vanilla extract. Combine with the cooled sugar solution. Sift the mixture for smoothness and chill in the refrigerator.

Assembly and Baking:

Preheat Oven: Set oven to 375°F (190°C) and position a rack in the lowest slot.
Prepare Shells: Roll out chilled dough to 3-4mm thickness. Cut into 6cm circles and press into mini muffin tins or egg tart molds, shaping the edges with a fork for decoration.
Fill and Bake: Pour the custard into each shell, filling just below the rim. Bake immediately after filling at 350°F (180°C) for 15 minutes or until the custard is just set.
Finish Baking: Turn off the oven, open the door slightly, and let tarts sit for 10 more minutes. This step helps prevent the custard from collapsing.