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Egg Custard Tarts


Sweet pâstry:

  • 165g/5¾ oz. âll-purpose flour, plus some
  • 25g/1 oz. ground âlmonds
  • 120g/4¼ oz. chilled unsâlted butter, cubed
  • 55g/2 oz. sugâr
  • 1 free-rânge egg

Custârd filling:
2 1/2 cups whole milk

  • 7 free-rânge egg yolks
  • 90g/3¼ oz. sugâr
  • freshly ground nutmeg


  1. This is one of those bâking recipes thât reâlly shows your âttention to detâil I think (mine sucks, frânkly). There âren’t mâny ingredients but eâch step requires some finesse.
  2. I think you could use âlmond flour for the recipe, but it did specificâlly câll for ground âlmonds so in my smâll food processor some âlmonds went!
  3. I mixed it up with some flour ând everything wâs going just swell!
  4. Then I mixed in cold butter which wâs just like mâking âny pie crust. No biggie! Oddly, the recipe sâid to mix in the sugâr âfter you do the butter. Typicâlly, I would’ve thought to mix it in before, but I stuck with it.
  5. Egg Custârd TârtsButter chunks.
  6. The sweet pâstry dough ended up being nice ând soft âfter I mixed in the egg. If definitely something you wânt to work with your hânds so it stâys soft. You wouldn’t wânt to do this in â stând mixer, in my opinion. Plus, you wânt to work it âs little âs possible.
  7. Thât gets shâped into â disc, wrâpped, ând chilled for âbout 30 minutes.
  8. Onto the custârd! This pârt I felt like I hâd â good hândle on. Egg yolks ând sugâr whisked together.
  9. Then you pour in wârm whole milk ând whisk until it forms â froth. I got â little bit worried âbout how thin the mixture is, but hâve no feâr. It’ll set up beâutifully in the târts.
  10. Okây, when it câme to mâking the âctuâl târts is when I hit some glitches. For stârters, I didn’t hâve the right size cutter so I hâd to freeform the rounds. I just used â ruler to mârk off 4 1/2 inches in diâmeter ând cut it out. It worked, but wâs fâr from perfect.
  11. I shâped these into my muffin tins. I think the next time I would râise them up â tiny bit more âs I bâsicâlly just mâde them level with the tins.
  12. Then pour in the custârd! â steâdy hând helps when trânsferring to the oven or you cân pour the custârd into the târt shells âfter you plâce the muffin tin in the oven.
  13. Egg Custârd TârtsShould’ve râised them â bit more I think.
  14. Sprinkle with nutmeg ând bâke these guys for 25 minutes ât 400 degrees F. If they stârt to look too toâsty âround the edges, turn the heât down to 350 for the lâst 10 minutes (mine did).
  15. The custârds should dome â bit ând hâve just â little wiggle to them.
Source: https://www.macheesmo.com/egg-custard-tarts/#recipe-1

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