Best 5 Individual Egg Tarts Recipes

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Indulge in the delightful world of egg tarts, a beloved Cantonese pastry that has captured hearts worldwide. These individual egg tarts are a symphony of flavors and textures, featuring a rich, creamy egg custard encased in a buttery, flaky pastry shell. With their golden-brown tops and velvety smooth filling, these delectable treats are perfect for any occasion, from a casual brunch to a special celebration. This comprehensive article offers a collection of recipes that cater to diverse dietary preferences, including traditional, vegan, and gluten-free variations. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MINI QUICHE LORRAINE



Mini Quiche Lorraine image

These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.

Provided by Catherine Parnell-Proulx

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 12

Number Of Ingredients 10

24 (3 inch) frozen tart shells, thawed
6 slices bacon, or more to taste
1 cup shredded Swiss cheese
2 green onions, diced
4 eggs
1 ¼ cups milk
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup shredded Swiss cheese, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
  • Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
  • Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
  • Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
  • Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 39.8 g, Cholesterol 80 mg, Fat 20.1 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 400.8 mg, Sugar 11.6 g

HONG KONG STYLE EGG TARTS RECIPE BY TASTY



Hong Kong Style Egg Tarts Recipe by Tasty image

Here's what you need: eggs, water, sugar, salt, evaporated milk, vanilla extract, cake flour, unsalted butter, powdered sugar, egg, salt, vanilla extract

Provided by Tasty

Categories     Desserts

Yield 16 servings

Number Of Ingredients 12

4 eggs, beaten, reserve 2 tablespoons for your pastry dough
¾ cup water, hot
6 tablespoons sugar
⅛ teaspoon salt, pinch
¼ cup evaporated milk
vanilla extract, a dash, optional
2 cups cake flour, plus extra for dusting
115 g unsalted butter, room temperature
¼ cup powdered sugar
2 tablespoons egg, beaten
⅛ teaspoon salt
vanilla extract, a dash, optional

Steps:

  • For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
  • Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
  • To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
  • Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
  • Strain the filling to ensure no lumps. Chill in the refrigerator.
  • Preheat the oven to 400˚F (200˚C.)
  • Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
  • Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
  • Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
  • Enjoy!

Nutrition Facts : Calories 119 calories, Carbohydrate 20 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 6 grams

EGG TARTS



Egg Tarts image

Egg custard tarts, or don tot as I grew up calling them, are my sister's favorite. She literally screams when the egg custard tart cart comes rolling by at dim sum; it's kind of embarrassing, but also hilarious. I love them too, especially when I can manage to save room after all of the steamed buns. What's so lovely about these is that even though they're a dessert, they're not overly sweet, which allows room for the eggy flavor to really shine. They're smooth, silky and really comforting.

Provided by Molly Yeh

Time 3h5m

Yield 6 servings

Number Of Ingredients 11

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cubed
2 tablespoons refined coconut oil, cold
1/4 cup cold water
Nonstick cooking spray, for the muffin tin
1/4 cup granulated sugar
Pinch of kosher salt
2 large eggs plus 1 yolk
1/4 cup heavy cream
1/8 teaspoon almond extract

Steps:

  • For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour.
  • Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.
  • For the filling: Preheat the oven to 400 degrees F.
  • While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve.
  • Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it's ok. These will keep in the refrigerator for a couple of days.

CUSTARD TARTS



Custard tarts image

Try making our delicate custard tarts for an irresistible dessert. They take just 10 minutes to prep and are delicious with a grating of nutmeg

Provided by Elena Silcock

Categories     Afternoon tea, Dessert, Treat

Time 50m

Number Of Ingredients 7

1 x 320g sheet shortcrust pastry
125ml double cream
125ml milk
1 tsp vanilla bean paste
½ a nutmeg
4 egg yolks
50g caster sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Take a sheet of shortcrust pastry and use a 10cm cookie cutter to cut 12 circles into the pastry. Press each circle into the holes of a cupcake tray. Scrunch up squares of baking paper, then use to line each of the pastry cases. Fill each with baking beans or uncooked rice, pressing them in a little, and bake for 10 mins. Remove the beans/rice and the baking paper and bake for 5 mins more, until the base is starting to colour slightly. Remove from the oven and reduce the temperature to 140C/120C fan/gas 1.
  • Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
  • Pour the custard into each of the tart cases, filling them as high as you can. Grate over a little more nutmeg on each, then carefully place back into the oven and bake for 15-20 mins, until the tarts look set with a slight wobble. Remove and cool, serve with a little more nutmeg freshly grated over the top.

Nutrition Facts : Calories 213 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

BACON AND EGG BREAKFAST TARTS



Bacon and Egg Breakfast Tarts image

Perfect selection for a brunch, but also convenient enough for serving on a weekday. Instead of Canadian bacon, try using 1/2 cup diced cooked ham or 1/2 cup crumbled cooked bacon. Place 2 tablespoons of meat into each pastry cup.

Provided by JJOHN32

Categories     100+ Breakfast and Brunch Recipes     Eggs

Yield 4

Number Of Ingredients 7

1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
¼ cup milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
  • Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
  • Bake until eggs are soft cooked, about 15 to 20 minutes.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 42.5 g, Cholesterol 238.1 mg, Fat 41.8 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 14.8 g, Sodium 1430.4 mg, Sugar 1.3 g

Tips:

  • Use fresh eggs. Fresh eggs will give your egg tarts a richer flavor and a better texture.
  • Don't overbeat the eggs. Overbeating the eggs will make the egg tarts tough.
  • Bake the egg tarts in a water bath. This will help to prevent the egg tarts from cracking.
  • Don't overbake the egg tarts. Overbaking the egg tarts will make them dry and crumbly.
  • Let the egg tarts cool completely before serving. This will help to prevent them from falling apart.

Conclusion:

Egg tarts are a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover eggs. With a little practice, you can easily make perfect egg tarts at home. So what are you waiting for? Give this recipe a try today!

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