Rustic Egg Tarts

Under the category of things you don’t know about me: my childhood dream was not to be a doctor, lawyer, or even an artist. I wanted to be a food critic and find the best egg tart in the world. Dad can verify. 💁🏻‍♀️

this is a recipe grandma will approve: 👵🏻👵🏻👵🏻

makes 16 egg tarts
for the pastry:

• 280 g plain flour & more for later if your dough feels too buttery

• 2 tbsp icing sugar

• 2 egg yolks

• 1 egg white

• 150 g unsalted butter

egg-licious filling:

• 150 g fine sugar

• 150 g hot water, off the stove

• 4 eggs

• 250 ml milk

• 1/2 tsp vanilla extract

• a pinch of salt

for pastry

1. cut butter into small cubes. add to icing sugar, egg yolk & egg white.

2. add flour and mix well with hands.

3. form dough. If the dough is too oily, add some flour. knead slightly, do not overwork dough.

4. wrap in clingwrap and refrigerate for 15mins.

5. take dough out of the fridge and divide into 16 portions. approximately 40g each.

6. roll individual dough into small balls. press pastry ball into a flat round. lightly press the dough into the muffin tins if you do not have tart cases. 

7. refrigerate tart cases for 30mins.

for filling

1. add hot water to sugar and mix till sugar dissolves. set aside to cool.

2. beat egg with milk, vanilla essence and salt. pour into cooled sugar water. 

3. after mixing, sift egg mixture several times till smooth.

4. pour egg mixture into muffin tins / tart cases

5. bake for 25mins at 180 degrees with oven fan switched on.

this recipe cost me $3.04 to make.

each tart cost $0.19

this recipe is officially, #WarTimeWorthy. Also, it is tea time perfect and breakfast for champions!