Best 17 Egg Tarts Recipes

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In the realm of culinary delights, few treats can rival the allure of the egg tart, a tantalizing pastry that has captured the hearts and taste buds of people worldwide. This delectable creation boasts a velvety smooth filling enveloped within a flaky, golden crust, offering a symphony of flavors and textures that is simply irresistible. Whether you are a seasoned baker or a novice cook eager to explore new culinary horizons, embarking on a journey to discover the best recipe for egg tarts promises an adventure filled with deliciousness and endless possibilities.

Let's cook with our recipes!

HONG KONG STYLE EGG TARTS RECIPE BY TASTY



Hong Kong Style Egg Tarts Recipe by Tasty image

Here's what you need: eggs, water, sugar, salt, evaporated milk, vanilla extract, cake flour, unsalted butter, powdered sugar, egg, salt, vanilla extract

Provided by Tasty

Categories     Desserts

Yield 16 servings

Number Of Ingredients 12

4 eggs, beaten, reserve 2 tablespoons for your pastry dough
¾ cup water, hot
6 tablespoons sugar
⅛ teaspoon salt, pinch
¼ cup evaporated milk
vanilla extract, a dash, optional
2 cups cake flour, plus extra for dusting
115 g unsalted butter, room temperature
¼ cup powdered sugar
2 tablespoons egg, beaten
⅛ teaspoon salt
vanilla extract, a dash, optional

Steps:

  • For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
  • Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
  • To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
  • Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
  • Strain the filling to ensure no lumps. Chill in the refrigerator.
  • Preheat the oven to 400˚F (200˚C.)
  • Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
  • Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
  • Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
  • Enjoy!

Nutrition Facts : Calories 119 calories, Carbohydrate 20 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 6 grams

HONG KONG STYLE EGG TARTS



Hong Kong Style Egg Tarts image

Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!

Provided by wildcat

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 12

Number Of Ingredients 10

1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
1 dash vanilla extract
⅔ cup white sugar
1 ½ cups water
9 eggs, beaten
1 dash vanilla extract
1 cup evaporated milk

Steps:

  • In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
  • Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
  • Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 47.8 g, Cholesterol 201.8 mg, Fat 21.4 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 12 g, Sodium 190.3 mg, Sugar 23.9 g

PORTUGUESE EGG TARTS



Portuguese Egg Tarts image

Way better than normal egg tarts. Will be gone within seconds.

Provided by vivienw

Categories     World Cuisine Recipes     European     Portuguese

Time 1h

Yield 12

Number Of Ingredients 9

cooking spray
1 (11 ounce) package pie crust mix (such as Betty Crocker®)
3 tablespoons cold butter, cubed
⅓ cup ice cold water
4 egg yolks
⅓ cup white sugar, or to taste
⅓ cup heavy cream
⅓ cup milk
3 drops vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
  • Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
  • Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
  • Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
  • Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 19.7 g, Cholesterol 85.5 mg, Fat 15 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6 g, Sodium 221.9 mg, Sugar 5.9 g

EASY HONG KONG STYLE EGG TARTS



Easy Hong Kong Style Egg Tarts image

Chinese egg tarts that are sweet and delicious. Making these brings me back to my childhood when my mother would make them all the time!

Provided by robinl

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 24

Number Of Ingredients 5

1 ½ cups water
¾ cup white sugar
4 eggs
¼ cup evaporated milk
24 (3 inch) unbaked tart shells

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine the water and white sugar in a saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature.
  • Beat the eggs in a large bowl; add the evaporated milk and continue beating. Pour in the cooled sugar water and mix until well combined. Place the tart shells on a baking sheet. Strain the filling through a sieve, and fill the tart shells.
  • Bake in the preheated oven until the filling has puffed a little bit, about 20 minutes.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 25.3 g, Cholesterol 32 mg, Fat 7.5 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 105.1 mg, Sugar 11.6 g

HONG KONG EGG TARTS



Hong Kong Egg Tarts image

Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

Provided by Food Network Kitchen

Time 3h45m

Yield 12 egg tarts

Number Of Ingredients 12

3/4 cup all-purpose flour
11 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
1 large egg, beaten
3 1/2 tablespoons cold water
5 tablespoons whole milk
1/4 cup granulated sugar
2 large eggs
2 tablespoons evaporated milk
1/4 teaspoon pure vanilla extract

Steps:

  • For the butter dough: Put the flour and butter in a food processor and process to a thick, smooth paste, about 2 minutes. Transfer the dough to plastic wrap using a metal spoon and shape into a 5-inch square. Chill in the refrigerator until needed.
  • For the water dough: Put the flour, sugar, salt and 3 tablespoons of the beaten egg in the same food processor (reserve the remaining beaten egg for the egg filling). Pulse a few times to combine. Stream in the cold water while pulsing until a ball forms that is shaggy and not sticky, about 2 minutes. Wrap the dough into a rough square with plastic wrap and chill in the freezer for 20 minutes.
  • For the egg filling: While the doughs are resting, put the milk and sugar in a small pot and heat over high heat until the sugar is dissolved, about 1 minute. Let cool completely, about 5 minutes.
  • Whisk together the eggs and reserved beaten egg in a large bowl until no visible egg whites remain, about 1 minute. Whisk in the evaporated milk, vanilla extract and cooled milk mixture. Strain the filling through a fine-mesh sieve twice into a 2-cup liquid measuring cup with a spout. Skim off any foam on the surface of the egg filling. Wrap the measuring cup with plastic wrap and chill in the refrigerator until needed.
  • Prepare the pastry: Roll the water dough on a lightly floured surface using a rolling pin to a 10-inch square. Position the butter dough in the center of the water dough in the shape of a diamond. Wrap the outer dough around the butter layer and seal in the edges; make sure to brush away excess flour with a pastry brush. Roll the dough out to a 6-by-12-inch rectangle. Fold both short sides toward the center and then fold in half like closing a book. Wrap in plastic and chill in the freezer for 20 minutes.
  • Roll out the dough to a 6-by-12-inch rectangle with the smooth side of the dough to the left side. Fold both short sides toward the center and then fold in half like closing a book. Wrap in plastic wrap and chill in the freezer for 20 minutes. Repeat this process of folding and resting one more time.
  • After the final 20-minute rest, roll out the dough on a lightly floured surface to an 11-by-14-inch rectangle, slightly thinner than 1/4-inch thickness. Cut out 12 rounds of dough using a 3 1/4-inch round cutter. Stack the rounds with plastic wrap between each layer and chill in the freezer until firm, about 10 minutes.
  • Center one dough round onto each of twelve 3-inch egg tart molds and press the dough up the edges of each mold from the bottom to the top, thinning out the bottom. Put the egg tart molds on the prepared baking sheet. Dock the bottom of each dough round 3 times using the tines of a fork. Chill in the refrigerator until firm, about 30 minutes.
  • Adjust an oven rack to the lowest position and preheat the oven to 375 degrees F.
  • Carefully pour the egg filling into the 12 tart shells (about 1 1/2 tablespoons in each; there should be about 1/4 inch of space between the egg filling and top edges of the crust). Bake the egg tarts until the crusts are starting to brown around the edges, 20 to 22 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the crusts are light golden brown and the fillings have puffed slightly, 13 to 15 minutes. Let cool in the oven with the door ajar until the egg filling gently settles back down, about 5 minutes. Transfer the baking sheet to a wire rack until cool enough to handle, about 15 minutes. Remove the egg tarts from the molds and enjoy slightly warm or completely cooled.

BACON AND EGG BREAKFAST TARTS



Bacon and Egg Breakfast Tarts image

Perfect selection for a brunch, but also convenient enough for serving on a weekday. Instead of Canadian bacon, try using 1/2 cup diced cooked ham or 1/2 cup crumbled cooked bacon. Place 2 tablespoons of meat into each pastry cup.

Provided by JJOHN32

Categories     100+ Breakfast and Brunch Recipes     Eggs

Yield 4

Number Of Ingredients 7

1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
¼ cup milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
  • Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
  • Bake until eggs are soft cooked, about 15 to 20 minutes.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 42.5 g, Cholesterol 238.1 mg, Fat 41.8 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 14.8 g, Sodium 1430.4 mg, Sugar 1.3 g

CHINESE EGG TARTS



Chinese Egg Tarts image

These Chinese egg tarts are a very good dessert that's almost like a custard! Use caution when eating the tart since the inside can still be very hot.

Provided by noopster

Categories     Desserts     Pies     Tarts

Time 30m

Yield 12

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon baking powder
⅛ teaspoon salt
4 ounces butter, softened
3 tablespoons cold water
¾ cup hot water
½ cup white sugar
3 eggs
2 tablespoons evaporated milk
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.
  • Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.
  • Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.
  • Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.
  • Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 21 g, Cholesterol 67.4 mg, Fat 9.2 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 109.5 mg, Sugar 9.1 g

EGG TARTS



Egg Tarts image

Egg custard tarts, or don tot as I grew up calling them, are my sister's favorite. She literally screams when the egg custard tart cart comes rolling by at dim sum; it's kind of embarrassing, but also hilarious. I love them too, especially when I can manage to save room after all of the steamed buns. What's so lovely about these is that even though they're a dessert, they're not overly sweet, which allows room for the eggy flavor to really shine. They're smooth, silky and really comforting.

Provided by Molly Yeh

Time 3h5m

Yield 6 servings

Number Of Ingredients 11

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cubed
2 tablespoons refined coconut oil, cold
1/4 cup cold water
Nonstick cooking spray, for the muffin tin
1/4 cup granulated sugar
Pinch of kosher salt
2 large eggs plus 1 yolk
1/4 cup heavy cream
1/8 teaspoon almond extract

Steps:

  • For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour.
  • Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.
  • For the filling: Preheat the oven to 400 degrees F.
  • While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve.
  • Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it's ok. These will keep in the refrigerator for a couple of days.

HONG KONG EGG TARTS



Hong Kong Egg Tarts image

Adapted from a recipe by wildcat at allrecipes.com. Very common in dim sum restaurants as a dessert. Original author's note: "Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!"

Provided by DrGaellon

Categories     Tarts

Time 45m

Yield 12 tarts, 12 serving(s)

Number Of Ingredients 10

1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
1 dash vanilla extract
2/3 cup white sugar
1 1/2 cups water
9 eggs, beaten
1 dash vanilla extract
1 cup canned evaporated milk

Steps:

  • In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into small tart molds so that it covers the bottom, and goes up just above the rim. Use 3 fingers to crimp the edges.
  • Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil, until the sugar is dissolved. Remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
  • Bake for 15 to 20 minutes in the preheated oven, until golden brown and the filling is puffed up a little bit.

Nutrition Facts : Calories 420.8, Fat 21.4, SaturatedFat 12, Cholesterol 223, Sodium 190.9, Carbohydrate 47.4, Fiber 0.8, Sugar 21.3, Protein 10.1

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.

TOMATO, EGG, AND PROSCIUTTO TARTS



Tomato, Egg, and Prosciutto Tarts image

These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 30m

Yield Makes 8

Number Of Ingredients 8

1 (17.3 ounce) box frozen puff pastry, thawed
2 cups cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
Coarse salt and pepper
9 large eggs
1/2 cup grated Fontina (1 1/2 ounces)
8 thin slices prosciutto

Steps:

  • Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 1/4 inch from edges. Freeze 10 minutes.
  • Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.
  • Lightly beat 1 large egg and brush border of each pastry square. Pile some Fontina, tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.
  • Use a spoon to create a well for each egg, then carefully crack 1 egg onto each tart. Bake until whites are just set and yolks are runny, 10 to 12 minutes.

Nutrition Facts : Calories 412 g, Fat 27 g, Fiber 2 g, Protein 18 g, SaturatedFat 8 g

EGG AND BACON TARTS



Egg and Bacon Tarts image

Make and share this Egg and Bacon Tarts recipe from Food.com.

Provided by tummyyummies

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

6 slices sandwich bread, crusts removed
30 g butter, melted
6 eggs
3 slices bacon, chopped
1 tablespoon chopped fresh parsley

Steps:

  • Brush each piece of bread with butter. Press into greased deep patty tins.
  • Break an egg into each bread case. Top with an even amount of chopped bacon. Sprinkle with a little parsley.
  • Bake in a moderate oven 180oC for 15 to 20 mins or until egg is firm.
  • Serve warm or cold.
  • Store in an airtight container in the fridge for up to 3 days.

Nutrition Facts : Calories 192.2, Fat 11.4, SaturatedFat 4.9, Cholesterol 199.4, Sodium 267.9, Carbohydrate 13.1, Fiber 0.6, Sugar 1.3, Protein 8.7

EASY EGG TARTS



Easy Egg Tarts image

This recipe is super simple to prepare. The result is great! anyone can make it. I'm sure you will be surprised! It tastes fantastic! Yummmmm!

Provided by jennifer chang

Categories     Desserts     Pies     Tarts

Time 30m

Yield 12

Number Of Ingredients 4

25 (2 inch) unbaked tart shells
5 eggs
1 cup white sugar
1 ¼ cups water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Dissolve sugar in water. Beat in eggs.
  • Divide into tartlet shells and bake at 400 degrees F (200 degrees C) for 20 minutes.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 48.4 g, Cholesterol 77.5 mg, Fat 15.1 g, Protein 6.3 g, SaturatedFat 3.4 g, Sodium 178 mg, Sugar 24.3 g

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.

BACON AND EGG BREAKFAST TARTS



BACON AND EGG BREAKFAST TARTS image

Categories     Egg     Brunch

Number Of Ingredients 10

1 sheet frozen puff pastry
5 eggs
4 ounces slab bacon or thickly sliced bacon, cut into 1/2-inch pieces
1/4 cup heavy (whipping) cream
8 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon freshly ground pepper
1/8 teaspoon kosher salt
1/4 cup grape tomatoes, halved lengthwise
1/4 cup sliced green onion (green part only)

Steps:

  • 1. Thaw the puff pastry according to the package directions. Line a baking sheet with parchment paper. Roll out the pastry on a lightly floured surface to a 12-inch square. Cut into four squares. Trim each square to about 51/2 inches. Place on the baking sheet. Fold over and press 1/2 inch on each edge of the squares to form a rim. Using a fork, prick each pastry square inside the rim every 1/2 inch to keep the center of the pastry from puffing up. Whisk 1 of the eggs in a small bowl until frothy. Brush the pastry squares with the egg. Cover and refrigerate for 15 minutes. 2. Meanwhile, preheat the oven to 425°F. Cook the bacon in a medium skillet over medium heat for 6 to 8 minutes or until browned, stirring frequently. Drain on a paper towel-lined plate. Stir together the cream, 6 tablespoons of the cheese, the mustard, and pepper. Spread over the center of the puff pastry squares. 3. Bake for 8 to 10 minutes or until light golden brown. If the center has puffed, prick with a fork to deflate. Crack the remaining 4 eggs into small cups and pour one into the center of each tart shell. Sprinkle the eggs with the salt. Scatter the bacon over the eggs and arrange the tomatoes over the egg whites. Sprinkle the remaining 2 tablespoons of cheese over the egg whites and tomatoes. Top with green onion. 4. Bake for an additional 5 to 7 minutes or until the tart is golden brown, the egg whites are firm, and the egg yolks are soft. 5. Serve immediately. 6. Note: Much of the assembly of these tarts can be done the day before. The puff pastry squares can be prepared and refrigerated overnight. The bacon can be browned the day before and stored in the refrigerator, and the cream mixture can be prepared and refrigerated overnight too.

INDIVIDUAL EGG TARTS



Individual Egg Tarts image

Every Christmas, someone is responsible for making these delicious tarts. A great finger food breakfast that can be eaten while enjoying the gifts that Santa has brought. Easily reheated in the microwave to enjoy throughout the day.

Provided by MARGIT C.

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 12

Number Of Ingredients 8

½ pound pork sausage
1 ¼ cups biscuit baking mix
¼ cup butter, softened
3 tablespoons boiling water
3 tablespoons chopped green onions
2 eggs, slightly beaten
1 cup half-and-half cream
1 ½ cups shredded Swiss cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Combine baking mix, butter and boiling water. Divide biscuit mixture between muffin cups. Spread covering bottom and up the sides a little. Sprinkle sausage and onions.
  • Stir together eggs and cream. Pour equal amounts of egg mixture into muffin cups. Cover with Swiss cheese.
  • Bake in preheated oven for 25 minutes, until eggs are set.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 9.7 g, Cholesterol 73.9 mg, Fat 20.3 g, Fiber 0.3 g, Protein 8.4 g, SaturatedFat 9.8 g, Sodium 357.1 mg, Sugar 0.5 g

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

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of your egg tarts.
  • Make sure your pastry is cold before you roll it out. This will help to prevent it from shrinking in the oven.
  • Don't overfill your tart shells. Otherwise, the egg custard will overflow and make a mess.
  • Bake your egg tarts in a preheated oven. This will help to ensure that they cook evenly.
  • Let your egg tarts cool slightly before serving. This will help to prevent them from falling apart.

Conclusion:

Egg tarts are a delicious and versatile dessert that can be enjoyed by people of all ages. With a few simple tips, you can make perfect egg tarts at home. Whether you're a beginner or an experienced baker, I encourage you to give this recipe a try. You won't be disappointed!

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