Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg Tart Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Egg Tart is from A Legacy of Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Tart Filling
Ingredients:  
Ingredients:  
4 Med Eggs, beaten (reserve 2 T. for your pastry dough)
3/4 C. Water hot
6 T. Sugar
1/8 tsp Salt (pinch of salt)
1/4 C. Evaporated Milk
Dash Vanilla (optional)
Directions:
Directions:
Melt sugar and salt with hot water. Mix until dissolved then let cool.
Whisk eggs and then take two tablespoons out for the pastry dough.
Stir in sugar water and evaporated milk (if adding vanilla, add now).
Stir and combine everything well.

Strain the filling to ensure no lumps. Chill in the refrigerator while you make your pastry.
 

Pastry Dough
Ingredients:  
Ingredients:  
2 C. Cake flour, plus extra for dusting
1 stick Unsalted Butter, room temperature
1/4 C. Powdered Sugar
2 T. Beaten Egg
1/8 tsp Salt
Dash of vanilla (optional)
Directions:
Directions:
Making 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.
Add the 2 tablespoons of reserved beaten egg and 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.

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.

Baking the egg tart:

Pour the custard filling to 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.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
I love these for breakfast or a snack.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

279W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!