These Hot Egg Tarts combine a buttery, tender pastry shell with a silky-smooth custard filling, baked to golden perfection. Perfect for teatime, brunch, or a warm dessert served straight from the oven, each bite offers the comfort of nostalgia and the delight of rich, balanced flavors.
Ingredient Breakdown
The foundation of any great tart is its crust, and this one delivers a melt-in-your-mouth texture thanks to a blend of butter, flour, and powdered sugar. The butter lends richness and flakiness, while the powdered sugar sweetens the base without adding any grit. The flour binds it all together, forming a light, tender shell that holds its structure when baked.
The addition of a whisked egg and just a drop of vanilla adds both body and depth. The egg gives the dough structure and helps bind the ingredients, while the vanilla introduces a subtle aromatic note that complements the creamy custard.
At the heart of the tart is its glossy custard filling. It’s made with beaten eggs, sugar, hot water, and evaporated milk—an essential ingredient for that signature silky texture. The hot water dissolves the sugar while warming the eggs slightly, making them easier to temper. The evaporated milk gives the filling richness without being overly heavy.
An optional dash of milk flavoring or vanilla can enhance the custard’s aroma, making it feel familiar and comforting. These small additions deepen the overall flavor, making the tart feel luxurious yet approachable.
Step-by-Step Preparation Guide
Begin by creaming the butter and powdered sugar together until the mixture is light, pale, and airy. This step is essential for creating a tender crust. The texture should feel fluffy and smooth, with no visible grains of sugar remaining.
Next, add in the whisked egg and a drop of vanilla. Mix until fully combined, creating a silky base that binds well with the flour. The aroma at this stage will hint at the deliciousness to come.
Sift the flour in two portions into the butter mixture, gently folding each batch to ensure even distribution. Add the salt and mix just until the dough begins to form. Knead lightly by hand into a soft, pliable dough, being careful not to overwork it—this ensures the crust remains delicate. If preferred, wrap the dough in clingfilm and chill it briefly before shaping into tart molds.
For the custard filling, combine the beaten eggs, sugar, hot water, and evaporated milk in a bowl. Stir until the sugar is dissolved and the mixture is smooth and uniform. If you’re using any additional flavorings, incorporate them now. Straining the mixture through a fine sieve can help achieve an ultra-smooth custard texture.
Roll out the chilled dough and press it into tart molds, ensuring an even thickness throughout. Pour the custard mixture into each shell, filling them about 80–90% full to leave room for gentle puffing during baking.
Bake at a moderate, steady temperature until the pastry is golden and the custard is just set with a slight wobble in the center. Remove from the oven and allow to cool slightly before serving.
Recipe Tips & Frequently Asked Questions
Use room temperature ingredients for a smoother blend
Chill the dough before shaping for easier handling
Strain the custard mixture for an ultra-smooth texture
Fill tart shells only 80–90% full to avoid overflow during baking
Bake at a steady, moderate temperature for even cooking and no cracks
Can I use regular milk instead of evaporated milk?
Yes, but the texture will be lighter and less rich. Evaporated milk provides a creamier custard.
How do I know when the custard is set but still soft?
The surface should appear glossy with a gentle jiggle in the center when the tart is shaken slightly.
Can the tart dough be made in advance?
Absolutely. Wrap the dough tightly and store it in the fridge for up to 2 days or freeze for longer storage.
How should I store leftover egg tarts and reheat them?
Store in an airtight container in the fridge. Reheat in a preheated oven at 160°C for 8–10 minutes until warmed through and the crust is crisp again.
What to Serve With This Recipe
These tarts pair beautifully with a cup of hot milk tea or a fragrant jasmine green tea—their light bitterness complements the custard’s richness. A fresh fruit platter featuring berries or sliced tropical fruit adds a refreshing contrast in both color and flavor. For an extra indulgent touch, serve with a dollop of barely sweetened whipped cream or a splash of condensed milk drizzled on the side. A warm matcha latte or lightly sweetened soy milk rounds out an Asian-inspired dessert pairing.
Creative Variations
Add a touch of ground cinnamon or freshly grated nutmeg to the custard for a warm, spiced twist. Swap the evaporated milk for coconut milk to create a tropical variation with added fragrance. For entertaining, use mini tart pans or muffin tins to create bite-sized versions—perfect for party trays or afternoon tea spreads. You can even experiment with citrus zest for a bright, fresh lift to the custard base.
These Hot Egg Tarts offer a perfect balance of crisp pastry and soft, velvety filling. Whether served warm or slightly cooled, they’re a classic treat that’s both comforting and elegant. Simple to prepare yet impressive to serve, they’re the kind of bake that turns everyday ingredients into something truly special.
Ingredients
Pastry Dough
Butter – 115 g
Flour – 2 cups
Powdered Sugar – 1/4 cup
Egg, whisked – 1
Salt – 1/8 tsp
Vanilla – A drop
Custard Filling
Eggs, beaten – 4
Hot Water – 3/4 cup
Evaporated Milk – 1/4 cup
Sugar – 4 tbsp
Salt – 1/8 tsp
Milk flavoring or Vanilla – Optional
Instructions
Begin by creaming the butter and powdered sugar together until the mixture becomes pale, smooth, and airy. It should feel light and fluffy when stirred, with no visible sugar grains remaining.
Add the whisked egg and a splash of vanilla to the butter mixture. Mix thoroughly until well incorporated, forming a smooth base.
Sift the flour in two portions and gently fold each batch into the egg mixture. Add the salt and continue mixing until a soft dough starts to come together. Use your hands to knead it lightly into a uniform, pliable dough, being careful not to overwork it. Wrap and chill if desired before shaping into tart molds.
Hot Egg Tart Recipe
Ingredients
Pastry Dough
- Butter – 115 g
- Flour – 2 cups
- Powdered Sugar – 1/4 cup
- Egg whisked – 1
- Salt – 1/8 tsp
- Vanilla – A drop
Custard Filling
- Eggs beaten – 4
- Hot Water – 3/4 cup
- Evaporated Milk – 1/4 cup
- Sugar – 4 tbsp
- Salt – 1/8 tsp
- Milk flavoring or Vanilla – Optional
Instructions
- Begin by creaming the butter and powdered sugar together until the mixture becomes pale, smooth, and airy. It should feel light and fluffy when stirred, with no visible sugar grains remaining.
- Add the whisked egg and a splash of vanilla to the butter mixture. Mix thoroughly until well incorporated, forming a smooth base.
- Sift the flour in two portions and gently fold each batch into the egg mixture. Add the salt and continue mixing until a soft dough starts to come together. Use your hands to knead it lightly into a uniform, pliable dough, being careful not to overwork it. Wrap and chill if desired before shaping into tart molds.
