Best Egg Custard Tarts Recipes

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CHINESE STYLE EGG CUSTARD TARTS



Chinese Style Egg Custard Tarts image

Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!

Provided by Wildcat

Categories     Pie

Time 45m

Yield 10-12 tarts, 10-12 serving(s)

Number Of Ingredients 10

8 ounces soften butter
4 ounces confectioners' sugar
1 egg (sift egg through strainer)
13 ounces flour
3 -5 drops vanilla extract
4 ounces sugar
24 ounces water
3 -5 drops vanilla extract
9 eggs (sift egg through strainer after eggs have been beaten)
8 ounces evaporated milk (or regular milk is fine too)

Steps:

  • Direction to make crust.
  • Mix sugar, butter and flour.
  • Then add egg and vanilla extract.
  • Mix well.
  • Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
  • Pull dough and make a ball shape to about 1.
  • 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
  • Boil sugar and water until sugar is melted.
  • Cool down to room temperature.
  • Add eggs, vanilla extract and evaporated milk.
  • Filter the mixture through the strainer.
  • Pour into the tart crust.
  • Preheat oven for 10 minutes.
  • Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

Nutrition Facts : Calories 487.3, Fat 25.2, SaturatedFat 14.3, Cholesterol 241.3, Sodium 260.1, Carbohydrate 53.5, Fiber 1, Sugar 22.7, Protein 11.8

EGG CUSTARD TARTS



Egg Custard Tarts image

Vera Chan-Waller's grandmother, Alice Chan, opened San Francisco's Yank Sing back in 1958, and the restaurant has since become an icon. Its famous egg tarts are still made using Alice's recipe. "They're the perfect ratio of egg custard to crust," Vera says.

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 12 tarts

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1-inch cubes, plus more for the pans
1 1/2 cups all-purpose flour, plus more for dusting
1 large egg
2 tablespoons water
1/2 cup sugar
1 cup water
4 large eggs
1/4 cup evaporated milk
1/2 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the "oil dough" to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes.
  • Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the "water dough" to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
  • Unwrap the "water dough" and roll out into an 11-inch square on a lightly floured surface. Place the "oil dough" square on top and turn it so that it looks like a diamond. Fold the sides of the "water dough" over the "oil dough" to enclose completely.
  • Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
  • Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
  • Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
  • Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
  • Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
  • Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
  • Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.

EGG CUSTARD TARTS WITH BANANAS AND CARAMEL



Egg Custard Tarts with Bananas and Caramel image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, softened, plus more, melted, for greasing the pan
2 premade unbaked refrigerated pie crusts
1 1/4 cups whole milk
1/2 cup confectioners' sugar
2 large egg yolks
1 large egg
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
2 bananas, thinly sliced into half-moons
Caramel sauce, for serving
Special equipment: 3 1/2-inch plain cutter

Steps:

  • Preheat the oven to 400 degrees F. Grease a 12-portion nonstick muffin tin with melted butter.
  • Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin. Press the dough evenly into the edges of each muffin cup, lining the sides. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
  • Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes. Cool in the pan for 10 minutes before removing.
  • Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
  • To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern. Serve the tarts immediately with caramel sauce drizzled over the top.

CHINESE - EGG CUSTARD TARTS WITH BANANAS & CARAMEL



Chinese - Egg Custard Tarts with Bananas & Caramel image

I've been known to eat a few egg custard tarts, this recipe sounds delicious. Recipe courtesy Ching-He Huang. I have posted this here for play in Culinary Quest. Special equipment required to make these a 3 1/2-inch plain cutter.

Provided by Baby Kato

Categories     Pies

Time 45m

Number Of Ingredients 10

2 Tbsp unsalted butter, softened, plus more, melted, for greasing the pan
2 premade unbaked refrigerated pie crusts
1 1/4 c whole milk
1/2 c whole milk
2 large egg yolks
1 large egg
1/2 c packed light brown sugar
1/2 tsp ground cinnamon
2 medium bananas, thinly sliced into half-moons
thick caramel sauce, for serving

Steps:

  • 1. Preheat the oven to 400 degrees F.
  • 2. Grease a 12-portion nonstick muffin tin with melted butter.
  • 3. Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin.
  • 4. Press the dough evenly into the edges of each muffin cup, lining the sides.
  • 5. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
  • 6. Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top.
  • 7. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes.
  • 8. Cool in the pan for 10 minutes before removing.
  • 9. Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted.
  • 10. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
  • 11. To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern.
  • 12. Serve the tarts immediately with caramel sauce drizzled over the top.

EGG CUSTARD TARTS



Egg custard tarts image

These Portuguese-style golden tartlets are perfect to finish off a dinner party or as an afternoon treat with coffee

Provided by Miriam Nice

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 1h30m

Yield Makes 12

Number Of Ingredients 11

200g plain flour , plus extra for rolling
1 tbsp golden caster sugar
100g unsalted butter , chilled
4 egg yolks
1 tbsp cornflour
100g golden caster sugar
1 vanilla pod
1 cinnamon stick
thick strip of lemon zest
250ml milk
250ml double cream

Steps:

  • Tip the flour and sugar into a large mixing bowl. Slowly add around 150ml very cold water, or just enough so that you have a soft dough that picks up all the crumbs from the outside of the bowl, but isn't too sticky to handle.
  • Wrap the dough in cling film and chill while you coarsely grate the butter. Roll the dough out onto a floured work surface to a 30 x 40cm rectangle, then sprinkle the surface with half the grated butter to form an even layer. Don't worry if the butter clumps together, just make sure the pieces are evenly distributed. With the shorter edge facing you, fold the top third of the dough towards you to the centre and the bottom third up over it. Give the dough a quarter turn, then roll out to the same size as before, sprinkle with the rest of the butter and repeat. Wrap the dough tightly in cling film and chill for 30 mins while you make the filling.
  • Put the egg yolks and cornflour in a large heatproof mixing bowl and whisk in the sugar until pale and thick. Split the vanilla pod in half along the length and scrape out the seeds. Put the seeds in a medium-sized saucepan, along with the empty pod, the cinnamon stick and the lemon zest. Pour the milk and cream over the aromatics, stir and heat very gently until only just simmering. Pour the hot mixture over the egg yolks and whisk well. Pour the custard back into the pan and warm through for 2-3 mins or until thickened slightly to a consistency similar to double cream. Strain the custard through a sieve into a large jug and set aside, covered with cling film.
  • Heat oven to 200C/180C fan/gas 6. Grease a 12-hole muffin tin with butter. Take your pastry out of the fridge and roll it flat to 40 x 20cm. Starting at the longest side, roll it up tightly to make a long roll of pastry. Trim the ends, then cut into 12 pieces, and turn them cut-side up on the work surface, so the spiral is facing upwards. Carefully flatten them out until they are big enough to line the holes in the muffin tin, trying not to skew the spiral shape too much. Press into the tins, then carefully pour in the custard mixture, filling each tart almost to the top.
  • Bake for 30 mins or until the pastry is cooked through and the custard is just starting to puff up but not balloon.
  • Remove from the oven and allow them to cool and sink gently back into shape. Serve cold with coffee.

Nutrition Facts : Calories 300 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

RICH EGG CUSTARD TARTS



Rich Egg Custard Tarts image

A sweet, smooth, egg-tasting custard in a light, flaky pastry. Taken from the cookbook, "Company's Coming: Weekend Cooking". Prep time includes chill time.

Provided by Tootalltygerlily

Categories     Tarts

Time 2h45m

Yield 6-9 tarts

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup cold lard, cut into 4 pieces
2 tablespoons cold hard margarine or 2 tablespoons butter
1 large egg yolk
1 tablespoon ice water
1/4 cup granulated sugar
1 1/2 teaspoons custard powder
1/3 cup water
2 1/2 tablespoons half-and-half cream
1 drop yellow food coloring (optional)
2 large eggs

Steps:

  • Tart Pastry: Process flour, lard and margarine in food processor with the on/off motion until lard and margarine are pea sized.
  • Beat egg yolk and ice water in small cup with fork.
  • Remove food processor cover and pour water mixture over flour mixture.
  • Secure cover; process with on/off motion several times until mixture comes together.
  • Turn out onto lightly floured surface.
  • Shape into ball then flatten into disc shape.
  • Wrap in plastic wrap.
  • Chill at least 1 hour.
  • Roll out pastry on lightly floured surface to 1/4 inch thickness.
  • Cut into 3 1/2 inch circles with floured cutter.
  • Line tart or muffin pan with circles.
  • Custard: Stir sugar and custard powder in small saucepan.
  • Slowly add water until smooth.
  • Heat and stir on medium until just starting to boil and sugar is dissolved.
  • Pour into small bowl.
  • Cool, stirring several times.
  • Stir in cream and food colouring.
  • Beat each egg individually in a small cup with fork.
  • Stir into custard mixture, 1 at a time.
  • Fill tart shells to within 1/4 inch of top.
  • Bake on bottom rack in 300 degree F (150 degree C) oven for about 45 minutes until knife inserted in centre of tart comes out clean and custard is set.
  • Let stand in pan for 10 minutes before removing tarts.
  • Serve warm.

Nutrition Facts : Calories 260.7, Fat 15.7, SaturatedFat 5.3, Cholesterol 115.9, Sodium 72.3, Carbohydrate 24.8, Fiber 0.6, Sugar 8.5, Protein 4.9

PORTUGUESE EGG CUSTARD TARTS



Portuguese Egg Custard Tarts image

These diminutive egg tarts - pasteis de nata - a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust. The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy. You can make the crust and filling ahead, but don't bake them more than an hour or two before serving. They're at their best still warm.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h

Yield 48 tarts

Number Of Ingredients 7

14 ounces all-butter puff pastry, thawed if frozen
1 cup/200 grams granulated sugar
1 cinnamon stick
1 cup plus 6 tablespoons/330 milliliters whole milk
1/2 cup/65 grams all-purpose flour
6 large egg yolks
Ground cinnamon, for serving

Steps:

  • On a lightly floured surface, roll puff pastry into an 18-inch/46-centimeter square. Starting with the edge closest to you, tightly roll the dough into a log. Wrap in plastic wrap and refrigerate until very firm, at least 30 minutes and preferably overnight.
  • Heat the oven to 500 degrees and arrange the oven racks in the top third and lower third of the oven. Place 2 cookie sheets on the oven racks while the oven heats.
  • In a medium saucepan, combine sugar, cinnamon stick and 2/3 cup/165 milliliters water. Bring to a boil and cook 1 minute. Turn off heat and let stand until you're ready to use it.
  • Roll the firm log of pastry on a lightly floured surface until 1 inch/2 1/2 centimeters in diameter. Trim the ends, then cut the log into 1/2-inch/12-millimeter slices. (You should have 48.)
  • Using a rolling pin, roll one of the pastry rounds into a 2 1/2-inch/63-millimeter circle. Place pastry into the cavity of a mini-muffin tin, and press to evenly flatten the dough against the bottom and sides of the cavity, extending about 1/16 inch/3 millimeters above the rim of the pan. The dough should be about 1/16 inch/3 millimeters thick, with the bottom a bit thicker than the sides. Repeat with the remaining dough, chilling the cut rounds if dough becomes difficult to roll. Refrigerate crusts until firm, at least 10 minutes.
  • While the dough chills, finish the filling: In a small saucepan, heat 1 cup plus 1 tablespoon/255 milliliters milk over medium-low heat until bubbles begin to form around the edges.
  • In a large bowl, whisk flour with the remaining 5 tablespoons/75 milliliters milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over medium-low heat, whisking constantly, until thickened, 5 to 10 minutes.
  • Place the yolks in a large bowl. Whisking constantly, add hot milk mixture to eggs in a slow stream until fully incorporated. Strain through a fine-mesh sieve. Pour warm filling into pastry shells until they're three-quarters full.
  • Transfer tarts to the cookie sheets in oven and bake until the shells are golden brown and crisp, and the custards are golden brown and darkened in spots, 15 to 19 minutes.
  • Let cool in the pans on a wire rack for 5 minutes, then pop out tarts to continue cooling on the racks for another 5 minutes. Sprinkle with cinnamon and serve warm.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 25 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 162 milligrams, Sugar 29 grams

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