🧂 Ingredients
- 1.5 cups All-purpose flour(for the crust)
- 1/2 cup Butter(chilled and cubed, for the crust)
- 3 tbsp Powdered sugar(for the crust)
- 1 Egg(for the crust)
- 1 tsp Vanilla extract(for the crust)
- 1/4 tsp Salt(for the crust)
- 2 Large eggs(for the filling)
- 1/3 cup Evaporated milk(for the filling)
- 1/4 cup Sugar(+ 3 Tbsp, for the filling)
- 2/3 cup Hot water(for the filling)
- 1 tsp Vanilla extract(for the filling)
👨🍳 Instructions
- 1
For the crust: In a food processor, combine flour, sugar, and salt. Pulse briefly. Add chilled butter and pulse until crumbly. Add egg and vanilla extract, and pulse until a dough forms.
💡 Tip: Do not overmix the dough. - 2
Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 30 minutes - 3
For the filling: Combine hot water and sugar in a small bowl. Stir until sugar is dissolved. Let it cool to room temperature.
💡 Tip: Ensure the sugar is fully dissolved. - 4
In a large bowl, whisk the eggs with evaporated milk. Pour in the cooled sugar water and mix until well combined.
💡 Tip: Avoid creating too much foam. - 5
Strain the filling mixture through a fine-mesh sieve to remove any lumps or foam.
💡 Tip: Straining ensures a silky smooth custard. - 6
Preheat oven to 400°F (200°C). Roll out the chilled dough to about 1/2 cm thickness. Cut circles slightly larger than your tart molds and line the molds, pressing the dough to fit.
💡 Tip: Lightly press the dough with your thumbs, starting from the bottom and moving up the sides. - 7
Pierce the bottom of the tart shells with a fork and refrigerate for another 15 minutes.
⏱️ 15 minutes - 8
Pour the strained egg filling into the tart shells, filling them about 70-80% full.
💡 Tip: Do not overfill, as the custard will puff up slightly. - 9
Bake for 5-6 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 10-12 minutes, or until the filling is just set and lightly golden.
⏱️ 15-18 minutes - 10
Let the tarts cool in the tins for a few minutes before carefully removing them. Serve warm or at room temperature.
💡 Pro Tips
- ✓For a flakier crust, use cold butter and don't overwork the dough.
- ✓Baking on the lower rack can help cook the crust thoroughly.
- ✓If the custard puffs up too much, you can slightly open the oven door for the last few minutes of baking.
🔄 Variations
- Some recipes use a puff pastry crust for a different texture.
- Adjust sugar levels in the filling to your preference.