Egg Custard Tarts

Egg Custard Tart Cupcakes

Great desserts for summer and holiday parties.

Ingredients:

For the custard filling

• 4 medium egg yolks, beaten (reserve 2 tablespoons for your pastry dough)
• 3/4 cup hot water
• 6 tbsp. sugar
• 1/8 teaspoon salt (pinch of salt)
• 1/4 cup evaporated milk
• Dash of vanilla (optional)
• Ground Nutmeg (optional)

For the pastry dough

• 2 cups cake flour, plus extra for dusting
• 1 stick unsalted butter, room temperature
• 1/4 cup powdered sugar
• 2 tablespoons of beaten egg yolks
• 1/8 teaspoon salt
• Dash of vanilla (optional)

Directions:

Preheat oven to 400 deg F.

Make the dough

In a medium to large bowl, sift flour, sugar and salt. Add butter and mash it with your hand into the flour-sugar mix.

In a medium bowl, place egg yolks and beat till smooth. Scoop out 2 tablespoons and add them to the flour sugar mix. Save the rest for the custard filling.

Add a dash of vanilla, if desired. Using your hand, mix the ingredients into a dough.

Wrap dough with plastic wrap and refrigerate for 30 minutes.

Make the filling

In a medium to large bowl, add hot water and sugar. Mix till sugar is melted.

Allow sugar water to cool down for 10 minutes or so. Then add beaten eggs, salt, evaporated milk and dash of vanilla.

To make sure the custard finish is smooth, run it through a strainer. Set aside.

Putting it together

Remove the dough from the refrigerator and unwrap. Roll it into a tube. Divide into 16 even 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.

Pour the custard filling to the shells until it is about 80% full. Add ground nutmeg as desired. 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.

Now the source video. The ground nutmeg in the recipe is not in the video, but something I picked up in other places while looking for a recipe: