Best Homemade Egg Tarts
These homemade egg tarts feature a tender, buttery tart shell and a rich, creamy custard that’s lightly sweet with a hint of vanilla. Perfectly golden on the outside and deliciously soft inside, this easy yet elegant recipe is ideal for tea time, brunch, or a special treat. Bonus: they taste even better the next day after resting!
Equipment
- Mixing bowls
- Whisk and spatula
- Fine mesh sieve
- Rolling Pin
- Tart molds or muffin tin
- Cookie cutters (optional)
- Parchment paper
- Oven
Ingredients
Custard Filling:
- 130g water
- 30g condensed milk
- 40g granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Tart Shell Dough:
- 60g unsalted butter (room temperature)
- 30g powdered sugar
- 1g salt
- 25g egg (room temperature)
- 125g cake flour
Instructions
Make the Custard Filling
- In a bowl, combine water, condensed milk, and sugar. Stir until fully dissolved.
- Beat 2 eggs gently (avoid bubbles). Add to the mixture with vanilla extract and stir well.
- Strain the mixture 3 times to ensure a smooth texture.
- Refrigerate until ready to use.
Prepare the Tart Shell Dough
- In a mixing bowl, cream room temperature butter, powdered sugar, and salt until smooth.
- Add egg and mix until well incorporated.
- Gently fold in cake flour using a spatula or fork, mixing until the dough forms small clumps (like coarse crumbs).
- Gather the dough into a ball, place it between parchment sheets, and roll out to about 4mm thick.
- Refrigerate the dough for 30 minutes.
Shape the Tart Shells
- Cut dough using a cookie cutter (or shape by hand) and gently press into tart molds.
- Spread the dough evenly and thinly—pressing the bottom and gently guiding up the sides. Avoid melting the dough with warm hands.
- Collect leftover dough, roll out again, and repeat.
Fill & Bake
- Pour the chilled custard filling into each shell—fill only up to 90% to avoid overflow.
- Bake at 190°C (375°F) for 20–25 minutes, or until the custard is set and the shells are golden.
- Let cool before removing from molds.
Notes
💡 For best results, cover and refrigerate overnight before serving to allow the flavors to develop further.