Step 1: Prepare the Tart Crust
- In a large mixing bowl, combine the flour, sugar, and salt.
- Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Add the egg yolk and cold water (1 tablespoon at a time) until the dough begins to come together. Do not overmix; the dough should still have small butter pieces for a flaky texture.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Preheat the Oven and Prepare the Tart Shells
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface until it’s about 1/8 inch thick. Use a round cutter or a small bowl to cut out circles to fit into a muffin tin or mini tart tins.
- Press each dough circle into the tins, trimming any excess dough at the edges. Prick the bottoms lightly with a fork to prevent bubbling.
- Chill the tart shells for about 15 minutes to firm up the dough before baking.
Step 3: Prepare the Custard Filling
- In a medium saucepan, combine the milk, heavy cream, and sugar. Warm over low heat, stirring until the sugar is dissolved, but do not let it boil. Remove from heat and let cool slightly.
- In a separate bowl, whisk together the egg yolks, vanilla extract, and sweetened condensed milk until smooth.
- Slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid curdling. Strain the mixture through a fine-mesh sieve to achieve a silky, lump-free custard.
Step 4: Fill and Bake the Tarts
- Pour the custard filling into each prepared tart shell, filling them about 3/4 full.
- Bake the tarts in the preheated oven for 18-22 minutes or until the edges of the crust are golden and the custard is just set with a slight jiggle in the center.
- For a browned top, you can switch to the broil setting for the last 1-2 minutes of baking, watching closely to prevent burning.
Step 5: Cool and Serve
- Let the tarts cool in the tins for about 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature, and enjoy the creamy, eggy filling with a tender, flaky crust.
Tips for Perfect Egg Tarts
- Avoid Overmixing the Dough: This keeps the crust flaky.
- Strain the Custard: Straining removes any lumps, giving you a silky smooth filling.
- Watch Closely During Broiling: The tops can brown quickly, so keep an eye on them to avoid over-browning.
Conclusion
These Milky, Creamy, & Eggy Egg Tarts are a must-try for any pastry lover. With a rich custard filling and flaky crust, they’re just the right mix of creamy, sweet, and indulgent. Enjoy them as a breakfast treat or an afternoon snack!