Go Back
Print Recipe

Egg Tart

Prep Time1 hour
Cook Time30 minutes
Resting Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Servings: 12 tarts

Ingredients

Dough

  • 2 cups all-purpose flour extra for dusting
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 tsp cinnamon
  • 1/2 cup butter cold and cubed
  • 1/2 cup butter frozen and grated
  • 1/2 cup ice water
  • 1/2 tsp vinegar

Filling

  • 5 egg yolks
  • 3 tbsp cornstarch
  • 3/4 cup milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 tsp salt
  • 1/2 vanilla bean split lengthwise
  • 1 cinnamon stick
  • 1 tsp lemon zest
  • 2 tbsp butter
  • 2 tsp vanilla extract

extra

  • ground cinnamon
  • powdered sugar

Instructions

Dough

  • Combine the flour, salt, sugar, and cinnamon in a bowl. 
  • Add the ½ cup cubed butter and combine using your hands. Combine until it resembles coarse meal, but make sure to leave some big chunks of butter in there.
  • Add the vinegar and mix in.
  • Slowly add the water to the mixture. You might not need all of it. If the dough is too dry, feel free to add one tablespoon of extra water at a time. Combine the mixture and do not over work it.
  • Generously flour the counter and the rolling pin. Place the dough on the counter and knead until the ball is smooth. 
  • Roll the dough out into a long rectangle. 
  • Add half of the frozen, grated butter to the bottom two thirds of the dough. 
  • Fold the top third of the dough towards you. Next, fold the bottom third to the middle. 
  • Turn the folded dough 90° and roll out into a rectangle. 
  • Add the remaining frozen, grated butter to the bottom two thirds of the dough. 
  • Fold the top third of the dough towards you. Next, fold the bottom third to the middle. 
  • Wrap the folded dough in plastic wrap and let rest in the refrigerator for one hour.
  • Preheat the oven to 425°F. Take the puff pastry dough out of the refrigerator and place on the floured countertop. Roll the pastry out into an 18-inch square.
  • Brush off any excess flour from the dough. Carefully and tightly roll the dough up.
  • Cut the dough into 12 equal portions. Place each of the dough piece into a muffin tray, cut side up. 
  • Press down on and flatten the dough into the muffin tray. Place the muffin tray in the refrigerator while you make the filling.

Filling

  • Combine the egg yolks, cornstarch, and one fourth cup of milk in a bowl and set aside.
  • Whisk together the remaining milk, heavy cream, sugar, salt, vanilla bean, cinnamon stick, and lemon zest in a saucepan over medium-high heat. Bring to a simmer and reduce the heat. Simmer for 10 minutes.
  • Remove the cinnamon stick and vanilla bean. Make sure to scrape any of the vanilla seeds out of the bean and into the saucepan. 
  • Scoop out a ½ cup of the heated mixture and place it in the bowl with the egg yolks. Whisk the contents in the bowl.
  • Add another ½ cup of hot milk to it while still whisking. Slowly add the mixture into the saucepan. 
  • Whisk until the filling just begins to thicken. Remove from the heat and add the butter and vanilla extract. Mix well.
  • Take the muffin tin out and fill each tin with a portion of the filling. Place in the oven and bake for 30 minutes. Turn off the heat and leave the egg tarts in for an extra 5 minutes.
  • Serve with powdered sugar and ground cinnamon to top.