Egg Custard Tarts

Egg Custard Tarts Recipe - Delicious American Classic

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 18

Introduction

Egg custard tarts are a classic dessert that originated in England. These delicious tarts consist of a flaky pastry crust filled with a creamy custard made from eggs, milk, and sugar. They are perfect for serving at tea time or as a sweet treat after dinner.

History

Egg custard tarts have been enjoyed in England for centuries. The recipe is believed to have originated in the Middle Ages, when custards were a popular dessert among the nobility. Over the years, the recipe has evolved and been adapted to suit different tastes and preferences.

Ingredients

Pastry

2 cups all-purpose flour
0.33 cup lard
0.33 cup butter
4 tbsp hot water, or as needed

Custard Filling

2 eggs, at room temperature
1.5 cups whole milk
4 oz (113 g) sugar (castor or superfine if possible)
yellow food coloring (optional)

How to prepare

Preheat the oven to 325°F (163°C) and grease the tart pans.
Cut the lard and sift the flour into a large bowl using a sifter.
Combine the lard and butter with the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Continue kneading the mixture while gradually adding hot water.
Roll the dough into a large ball, cover it with wax paper, and refrigerate it while preparing the custard filling.
Lightly beat the eggs, being careful not to create any air bubbles. Stir in the milk and sugar.
Add yellow food coloring if desired.
On a lightly floured surface, roll out the dough until it is very thin, about 0.13 inch or 3 to 4 mm thick. Cut the dough in half before rolling if necessary. Use a pastry cutter to cut out 18 circles with a diameter of 3 inches.
Fit the circles into the tart shells.
Pour the filling into the shells.
Bake until the custard is cooked and a knife inserted in the middle comes out clean, approximately 35 minutes. Allow to cool.

Variations

Add a sprinkle of nutmeg or cinnamon on top of the custard before baking for a warm, spicy flavor.
Use a different type of milk, such as almond or coconut milk, for a dairy-free version of the tarts.
Add a splash of vanilla extract to the custard filling for a hint of sweetness.

Cooking Tips & Tricks

Be sure to preheat your oven before baking the tarts to ensure even cooking.

- Use room temperature eggs for the custard filling to ensure a smooth and creamy texture.

- If you prefer a richer custard, you can use cream instead of milk in the filling.

- To prevent the custard from curdling, be sure to bake the tarts at a low temperature and avoid overmixing the filling.

Serving Suggestions

Egg custard tarts can be served warm or cold, and are delicious on their own or topped with a dollop of whipped cream or a sprinkle of cinnamon.

Cooking Techniques

Be sure to roll out the pastry dough thinly to ensure a crisp and flaky crust.

- Bake the tarts in the center of the oven to ensure even cooking.

- Allow the tarts to cool completely before serving to allow the custard to set.

Ingredient Substitutions

If you don't have lard, you can use all butter in the pastry dough.

- You can use granulated sugar instead of castor or superfine sugar in the custard filling.

- If you don't have yellow food coloring, you can leave it out or use a natural alternative like turmeric.

Make Ahead Tips

You can prepare the pastry dough and custard filling ahead of time and assemble the tarts just before baking. Store the unbaked tarts in the refrigerator until ready to bake.

Presentation Ideas

Serve the egg custard tarts on a decorative platter with a dusting of powdered sugar or a drizzle of caramel sauce for an elegant presentation.

Pairing Recommendations

Egg custard tarts pair well with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover egg custard tarts in an airtight container in the refrigerator for up to 3 days. To reheat, place the tarts in a preheated oven at 325°F (163°C) for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of egg custard tarts contains approximately 250 calories.

Carbohydrates

Each serving of egg custard tarts contains approximately 25 grams of carbohydrates.

Fats

Each serving of egg custard tarts contains approximately 15 grams of fat.

Proteins

Each serving of egg custard tarts contains approximately 5 grams of protein.

Vitamins and minerals

Egg custard tarts are a good source of calcium, vitamin D, and vitamin B12.

Alergens

Egg custard tarts contain eggs, milk, and wheat, which may be allergens for some individuals.

Summary

Egg custard tarts are a delicious dessert that is relatively high in carbohydrates and fats, but also provide a good source of protein and essential vitamins and minerals.

Summary

Egg custard tarts are a classic dessert that is sure to please any sweet tooth. With a flaky pastry crust and creamy custard filling, these tarts are perfect for any occasion. Enjoy them warm or cold, and don't be afraid to get creative with different flavor variations.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Egg Custard Tarts. It was many years ago, when I was just a young girl, visiting my aunt in her cozy little kitchen. My aunt was a wonderful cook, always experimenting with new recipes and flavors. On that particular day, she was busy preparing these delicious tarts, and I was immediately captivated by the sweet aroma wafting from the oven.

As I watched her mix the ingredients together, I couldn't help but ask her for the recipe. My aunt, being the generous soul that she was, gladly shared it with me. She explained each step carefully, making sure I understood the importance of precision and patience when it came to baking.

I rushed home that day, eager to try out the recipe for myself. I gathered all the ingredients - flour, sugar, eggs, milk, and of course, butter - and set to work. I carefully followed my aunt's instructions, mixing and kneading the dough until it was just right. I then filled the tart shells with the creamy custard mixture and popped them in the oven to bake.

The smell that filled my kitchen as the tarts baked was heavenly. I couldn't wait to taste the finished product. When I finally pulled them out of the oven and took my first bite, I was instantly transported back to my aunt's kitchen. The tarts were perfect - the custard smooth and creamy, with just the right amount of sweetness.

From that day on, Egg Custard Tarts became a staple in my cooking repertoire. I would make them for family gatherings, special occasions, or simply as a sweet treat for myself. Over the years, I've perfected the recipe, tweaking it here and there to suit my own tastes.

I've shared the recipe with friends, neighbors, and even strangers who have complimented me on my baking. Each time I make these tarts, I am reminded of my aunt and the special bond we shared over our love of cooking.

As I grew older, I continued to add new recipes to my collection, but Egg Custard Tarts will always hold a special place in my heart. They are a reminder of my childhood, of family gatherings and love shared around the dinner table.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will enjoy making these tarts as much as I have. Remember to take your time, to savor each bite, and to share them with those you love. And who knows, maybe one day you'll pass this recipe on to your own grandchild, keeping the tradition alive for generations to come.