I cheated a lil with the pie crust, hur hur! It's not really store-bought but it does come out of a box of pie crust mix. I think it is perfectly fine to use that especially if you are a home-baker. And pls don't think that just because it came from a box means it taste any less like a real pie crust. This was soooo good! It was flaky and very very tasty. Yummy!
These egg tarts are easy to make and will take you about an hour to bake! Here's what you'll need.
Pie crust:
- 1 box (11 oz) of Betty Crocker Pie Crust Mix
- 1/3 cup cold water
- 3 tablespoons unsalted butter (melted)
Egg filling:
- 4 egg yolks
- 1/3 cup white sugar
- 1/3 cup heavy whipping cream
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
1. Preheat oven to 400 degrees F. Butter a muffin tin.
2. Stir the pie crust mix with cold water and melted butter. (It will be rather wet.)
3. Place the slightly wet dough on a floured surface and knead it with some flour and the dough will come together nicely. Roll it into a log.
4. Cut the dough into 12-15 balls. If you prefer your egg tarts with more filling, you should roll the dough out to 15 balls instead. Then set aside in the fridge while you make the egg filling.
5. Beat the egg yolks, sugar, heavy whipping cream, milk and vanilla extract for about 3 mins. Then strain the filling with a strainer. Set it aside.
6. Flatten the balls of dough with your palms to a circle that's slightly bigger than the muffin cups.
7. Then press the dough into the muffin cup by pressing into the bottom and side, make sure you do not over stretch the dough.
8. Then fill the dough cups with the egg mixture till about 80-90% full.
9. Bake for about 20 mins until the filling turns a lil brown.
I must admit they look nothing like the egg tarts you buy from bakeries - not as pretty. But it's homemade! And it tastes really good...
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