AuthorBiteSized
DifficultyBeginner

A sweet and salty egg tart!

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Yields1 Serving
Total Time1 hr 1 min
Crust





Filling






Crust
1

Combine the confectioners' sugar and all-purpose flour in a medium bowl. By using a fork, mix the butter forming the mixture into into small crumbs.

2

Add the vanilla and egg and mix until a dough forms. Cover the dough in cling wrap and rest it in the chiller for 10-15 minutes.

3

After resting, shape the dough into 1 1/2-inch ball and press them into tart molds so that they cover the bottom and extend higher than the sides. Cover the tarts with a wet towel and set them aside.

Filling
4

Combine the hot water and sugar, and stir until the sugar dissolved.

5

After the water and sugar mixture has cooled, add the beaten eggs.

6

Add the evaporated milk and vanilla. Strain the eggs through a sieve to make sure you have a smooth filling.

7

Fill the tart shells with the strained filling and top with the salted egg slices.

8

In a preheated oven at 230°C/450°F, bake for 15-20 minutes, until golden brown and the filling has puffed up.

9

Serve it as soon as it has cooled.

Ingredients

Crust





Filling






Directions

Crust
1

Combine the confectioners' sugar and all-purpose flour in a medium bowl. By using a fork, mix the butter forming the mixture into into small crumbs.

2

Add the vanilla and egg and mix until a dough forms. Cover the dough in cling wrap and rest it in the chiller for 10-15 minutes.

3

After resting, shape the dough into 1 1/2-inch ball and press them into tart molds so that they cover the bottom and extend higher than the sides. Cover the tarts with a wet towel and set them aside.

Filling
4

Combine the hot water and sugar, and stir until the sugar dissolved.

5

After the water and sugar mixture has cooled, add the beaten eggs.

6

Add the evaporated milk and vanilla. Strain the eggs through a sieve to make sure you have a smooth filling.

7

Fill the tart shells with the strained filling and top with the salted egg slices.

8

In a preheated oven at 230°C/450°F, bake for 15-20 minutes, until golden brown and the filling has puffed up.

9

Serve it as soon as it has cooled.

Notes

Salted Egg Custard Tarts