Mini Egg Tarts Recipe

Cut and combine dry ingredients

In a large bowl, whisk together 1.75 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine salt.

Cut in fats

Add 1/2 cup cold unsalted butter cubes and 1/4 cup cold vegetable shortening (if using) to the flour. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 passes). Keep everything cold.

Add ice water and form dough

Sprinkle 3 tablespoons ice water over the mixture, 1 tablespoon at a time, gently tossing with a fork after each addition until dough just comes together when pinched. Do not overwork. If the dough is too dry, add another teaspoon of ice water.

Chill and rest

Gather the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling firms the butter and prevents shrinkage.

Roll and line tart pan

Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 1/8 inch (3 mm) thick. Using a 4-inch round cutter, cut 12 rounds. Gently press each round into a greased 12-cup muffin tin or 12 small tartlet pans, turning the dough to fit and trimming excess. Press and crimp edges as desired. Refrigerate lined pan for 10 minutes while preparing custard.

Blind bake (optional—for flakier bottom)

If you prefer a crisper base, line each shell with a small parchment round and fill with pie weights or dried beans. Bake shells for 8 minutes, remove weights and parchment, then bake 3–4 minutes more until very lightly golden. If you prefer a softer shell that bakes with the custard, skip blind baking and go directly to filling.

Egg wash (optional)

Whisk the reserved single egg with 1 teaspoon water. If you blind-baked, brush the interior lightly with egg wash and return to oven for 30–45 seconds to seal. Allow shells to cool slightly before filling.

Heat milk and cream

In a small saucepan over medium heat, warm 1 cup whole milk and 1/2 cup heavy cream until just below simmering (small bubbles at the edge), about 5 minutes. Do not boil. Remove from heat.

Whisk eggs and sugar

In a medium bowl, whisk together 3 large eggs, 2/3 cup (0.67 cup) granulated sugar, and 1/4 teaspoon fine salt until combined and slightly frothy.

Temper eggs and strain

Slowly pour the warmed milk mixture into the egg-sugar mixture in a thin steady stream while whisking constantly to temper the eggs. Stir in 1 teaspoon vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits or foam—this creates a silky filling.

Fill tart shells

Place the tart shells on a rimmed baking sheet. Pour the custard evenly into the prepared shells, filling each to about 90% full (leave a little room for slight rise). You should have enough to fill twelve 4-inch shells.

Bake until set

Bake in the preheated 375°F (190°C) oven for about 20–25 minutes if shells were blind-baked, or 25–30 minutes if shells were unbaked, until the custard is set at the edges but still slightly wobbly in the center and the tops show light golden brown spots. Rotate the pan once halfway through for even browning.

Cool slightly

Remove tarts from oven and let cool on a wire rack for 10–15 minutes. The custard will continue to set as it cools. Serve warm or at room temperature.

Optional dusting

Just before serving, lightly dust tarts with 1 tablespoon powdered sugar if desired. Serve warm for the best contrast between flaky pastry and silky custard.