Decadent Creamy Egg Custard Tarts
Indulge in the sublime flavor of these Decadent Creamy Egg Custard Tarts, featuring a rich, velvety custard nestled in a delicate, flaky pastry shell. Each bite offers a harmonious blend of sweetness and creaminess that is sure to tantalize your taste buds. Perfect for sharing at gatherings, these tarts make an elegant dessert that can be prepared in advance, allowing you to focus on entertaining your guests. Their comforting flavor and delightful texture will make them a cherished addition to any occasion.
N/A
Servings
60
Calories
11
Ingredients
Ingredients
all-purpose flour
1 cup (Measured)
cold lard
1/4 cup (Cut into 4 pieces)
cold hard margarine or butter
2 tablespoons (Cold, measured)
large egg yolk
1 (Separated)
ice water
1 tablespoon (Measured)
granulated sugar
1/4 cup (Measured)
custard powder
1 1/2 teaspoons (Measured)
water
1/3 cup (Measured)
half-and-half cream
2 1/2 tablespoons (Measured)
yellow food coloring
1 drop (Optional, for color)
large eggs
2 (Beaten individually)
Instructions
1
For the Tart Pastry: In a food processor, combine the all-purpose flour, cold lard, and margarine. Pulse using the on/off motion until the mixture resembles pea-sized granules.
2
In a small bowl, whisk together the egg yolk and ice water until well combined.
3
Pour the egg mixture over the flour mixture in the food processor. Secure the lid and pulse several times until the dough starts to come together.
4
Transfer the dough to a lightly floured surface. Gently shape it into a ball and flatten it into a disc.
5
Wrap the disc in plastic wrap and refrigerate for at least 1 hour to chill the dough.
6
Once chilled, roll out the pastry on a lightly floured surface to a thickness of about 1/4 inch. Use a floured cutter to cut out circles that are 3 1/2 inches in diameter.
7
Carefully line a tart or muffin pan with the pastry circles, pressing lightly against the bottoms and sides.
8
For the Custard Filling: In a small saucepan, combine the granulated sugar and custard powder. Gradually add the water, stirring until the mixture is smooth.
9
Heat the saucepan over medium heat, stirring frequently until the mixture begins to boil and the sugar dissolves.
10
Once boiling, remove from heat and transfer the mixture to a small bowl. Allow it to cool slightly, stirring occasionally.
11
Stir in the half-and-half cream and, if desired, a drop of yellow food coloring to achieve a lovely hue.
12
In separate small bowls, beat each egg individually with a fork. Gradually incorporate the eggs into the custard mixture, one at a time, stirring well after each addition.
13
Carefully fill each tart shell with the custard mixture, taking care to fill to just within 1/4 inch of the top.
14
Bake in a preheated oven at 300°F (150°C) on the bottom rack for approximately 45 minutes, or until a knife inserted into the center of a tart comes out clean and the custard is set.
15
Allow the tarts to stand in the pan for about 10 minutes before gently removing them. Serve warm and enjoy the delightful flavors!
Nutrition Information
3.8g
Fat
5g
Carbs
0.9g
Protein
2.2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Creamy Egg Custard Tarts?
They are a rich dessert featuring a velvety custard filling inside a delicate, flaky pastry shell.
How many calories are in one egg custard tart?
Each tart contains 60 calories.
What type of flour should I use for the pastry?
The recipe calls for all-purpose flour.
How long does the pastry dough need to chill?
The dough should be refrigerated for at least 1 hour before rolling.
What fats are used to make the tart crust?
The crust uses a combination of 1/4 cup cold lard and 2 tablespoons of cold hard margarine or butter.
How thick should I roll out the tart dough?
The dough should be rolled to a thickness of approximately 1/4 inch.
What size should the pastry circles be cut?
Use a floured cutter to create circles that are 3 1/2 inches in diameter.
What temperature should the oven be set to?
The tarts should be baked in a preheated oven at 300°F (150°C).
Where in the oven should the tarts be baked?
They should be baked on the bottom rack of the oven.
How long do the tarts take to bake?
The baking time is approximately 45 minutes.
How do I know when the custard tarts are finished baking?
They are done when a knife inserted into the center comes out clean and the custard is set.
Can I use butter instead of margarine in the crust?
Yes, you can use either cold hard margarine or butter for the pastry.
What is the protein content per tart?
Each tart contains 0.9g of protein.
How much fat is in one tart?
Each tart contains 3.8g of fat.
What is the carbohydrate and sugar content?
Each tart has 5g of carbohydrates and 2.2g of sugar.
How many eggs are required for this recipe?
You will need 1 large egg yolk for the pastry and 2 large eggs for the custard filling.
Is yellow food coloring necessary for the custard?
No, it is optional and used only to achieve a more vibrant yellow hue.
How should I prepare the eggs for the custard?
Beat each egg individually with a fork and gradually incorporate them into the mixture one at a time.
What kind of cream is used in the custard?
The recipe uses 2 1/2 tablespoons of half-and-half cream.
How much water is needed for the custard filling?
The custard base requires 1/3 cup of water.
What is the purpose of the custard powder?
It is used along with sugar and water to create the thickened base for the egg custard.
Do I need to boil the custard mixture?
Yes, the sugar, custard powder, and water mixture should be heated until it boils and the sugar dissolves.
How full should I fill the tart shells?
Fill each shell with the custard mixture to within 1/4 inch of the top.
How long should the tarts rest after baking?
Allow them to stand in the pan for about 10 minutes before removing.
What equipment is best for making the pastry?
A food processor is recommended to pulse the flour and fats into pea-sized granules.
Can I use a muffin pan for these tarts?
Yes, you can use either a tart pan or a muffin pan to shape and bake the tarts.
Should I serve these tarts cold or warm?
The recipe suggests serving them warm to enjoy the best flavor and texture.
Is there any fiber in these custard tarts?
No, the fiber content for this recipe is null.
How do I make the pastry extra flaky?
Using cold fats (lard and margarine), ice water, and avoiding over-mixing in the food processor ensures a flaky crust.
Can these tarts be made ahead of time?
Yes, they are an elegant dessert that can be prepared in advance for gatherings.