Egg Tarts

Indulge in these delightful Egg Tarts, featuring a creamy custard filling infused with vanilla, all nestled in a buttery crust. Ideal for a cozy weekend brunch or a charming dessert after dinner.

• 1 cup all-purpose flour
• 1/4 cup unsalted butter
• 2 tablespoons granulated sugar
• 1/4 cup cold water
• 3 large eggs
• 1 cup evaporated milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Method

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   In a mixing bowl, combine the flour and the cold butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

3. 3

   Add the granulated sugar and cold water to the flour mixture. Mix until a dough forms. Wrap in plastic wrap and refrigerate for 15 minutes.

4. 4

   Roll out the dough on a lightly floured surface and cut into circles. Gently press the circles into a muffin tin to form tart shells.

5. 5

   In a separate bowl, whisk together the eggs, evaporated milk, granulated sugar, and vanilla extract until well combined.

6. 6

   Pour the egg mixture into each tart shell, filling them about 3/4 full.

7. 7

   Bake in the preheated oven for 20-25 minutes or until the filling is set and the tops are lightly golden.

8. 8

   Remove from the oven and let cool for a few minutes before carefully removing the egg tarts from the muffin tin. Serve warm or at room temperature.