Egg Custard Tart Recipe
Cowbridge Kitchen
About This Recipe
This recipe for Egg Custard Tarts is a bit complicated and you will need to have a bit of skill in the kitchen, but if you love Custard then these are definitely worth the effort.
Egg Custard Tarts are made with egg yolk and vanilla pods and encased in a sweet almond pastry.
One of the defining characteristics of the perfect Egg Custard Tart is the flaky almond pastry and don't forget to lightly toast the grated nutmeg on top to give the Egg Custard that distinctive flavour.
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The egg custard tart, a beloved dessert with a rich history, has its origins deeply rooted in both European and Asian culinary traditions.
Its earliest iterations can be traced back to medieval England, where custards were a popular dish, often served in a pastry shell. The concept of encasing a creamy filling within a crust evolved over the centuries, leading to the creation of the tart as we know it today.
The Portuguese version, known as "pastéis de nata," gained prominence in the 18th century, particularly in Lisbon, where it was crafted by monks who sought to utilize leftover egg yolks. This delectable treat eventually made its way to Macau, where it was adapted and became a staple in local cuisine, further influencing the egg custard tart's development.
In contemporary times, this dessert has transcended cultural boundaries, becoming a favorite in various regions, particularly in Hong Kong and other parts of Asia, where it is often enjoyed as a dim sum delicacy.
The egg custard tart's enduring popularity can be attributed to its delicate balance of a flaky crust and a smooth, sweet filling, making it a timeless classic that continues to delight palates around the world.
1hr 40 mins Prep time
20 mins to Cook
Time
This is per tart
103g
Calories: 250
Protein: 5.6g
Fat: 14g
Carbohydrates: 26g
Fiber: 0.7g
Sugar: 15g
Nutrition
Servings
Difficulty
These egg custard tarts fall into the categoey of 'Cakes & Deserts'.
There are a lot of calories in thes
Deserts & Sweets , Egg Recipes ,
Cost to make:
£3.44 / $4.35(Est.)
Equipment:
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What are Egg Custard Tarts
Egg custard tarts are a delicious pastry that features a flaky, buttery crust filled with a smooth and creamy custard made primarily from eggs, milk, and sugar.
Originating from various culinary traditions, these tarts are particularly popular in Chinese and Portuguese cuisines, where they are often enjoyed as a sweet treat or dessert.
The custard filling is typically flavored with vanilla or sometimes a hint of nutmeg, giving it a rich and comforting taste. When baked, the custard sets to a silky texture, while the crust provides a satisfying crunch, creating a perfect balance of flavours and textures.
Whether served warm or chilled, egg custard tarts are a beloved indulgence that can be found in bakeries and restaurants around the world, often evoking nostalgia for those who grew up enjoying them.
Cuisine:British
ingredients
185 g Plain Flour
25 g Ground Almonds
120 g Salted Butter
55 g Caster Sugar
1 Egg
For the filling :
7 Egg Yolks
600 ml Full Fat milk
90 g Caster Sugar
1 teaspoon of Vanilla Extract
Ground Nutmeg
Cooking Instructions
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For the Pastry:
- Mix the flour and Ground Almonds in a large bowl.
- Add the butter a few cubes at a time and work it with your fingers until all of the butter is used and the mix resembles light breadcrumbs.
- Mix in the Sugar
- Add the Egg and mix in until a soft dough is formed.
- Get the dough shaped into a ball and wrap it in cling film.
- Chill for an hour in the fridge.
- Bring the milk to a slow boil in a saucepan.
- Mix the 7 egg yolks in a separate bowl with a whisk
- Add the Vanilla Essence and mix into the eggs.
- Add the sugar and beat the mixture until light and creamy.
- Pour the hot milk into the egg mixture and whisk to form small bubbles.
- Allow the mixture to cool to room temperature before using.
- Roll out your pastry on a lightly floured surface.
- Using a 5 or 6 inch Cutter , Cut out 12 discs about 3 mm thick (About the depth of a pound coin )
- Using a standard size muffin tin , lightly grease each compartment.
- Shape a disc inside each muffin mould to make the tart case. Trim the top off each case so that they are flush to the top of the muffin tin.
- Fill each pastry with the egg custard mix , to the top.
- I used a fork to press the crimped pattern around the top of each case.
- Sprinkle each tart with some Ground Nutmeg before baking.
- Back in a preheated oven @170 c for 20 minutes or until the pastry is lightly cooked and the Nutmeg is brown.
Although I have made individual egg custard tarts in this recipe, you could use this recipe to make a large tart. You just need to adjust the recipe to fill a large quiche size backing tray.
