egg tarte

*Prep Time: 25 minutes | Cook Time: 20 minutes*

My first taste of a proper Egg Tarte was on a trip to Lisbon, warm from the bakery oven. I was instantly hooked! Recreating that magic at home, especially for a special weekend breakfast, brings back those wonderful travel memories.

## Why Make egg tarte?

Making these Egg Tartes at home is surprisingly achievable and incredibly rewarding. You get bakery-quality results with fresh ingredients, filling your kitchen with an irresistible aroma. They’re perfect for impressing guests at brunch, satisfying a sweet craving, or simply treating yourself to a delightful breakfast.

## Key Benefits

– **Bakery-Quality Taste:** Achieve that iconic flaky crust and luscious custard right in your own kitchen.

– **Impressive Presentation:** The beautifully caramelized tops make these tartes look as good as they taste.

– **Versatile Treat:** Perfect for breakfast, brunch, dessert, or an afternoon snack with coffee.

– **Customizable Sweetness:** Control the amount of sugar in the custard to suit your preference.

– **Fun Baking Project:** An enjoyable recipe to make, whether you’re a beginner or experienced baker.

Start your morning on a sweet note with this incredible homemade Egg Tarte recipe. Inspired by the classic Portuguese Pastel de Nata, these individual tartes boast a shatteringly crisp puff pastry shell filled with a silky smooth, rich egg custard. Achieving that perfect balance of textures and the signature caramelized top makes this Egg Tarte a truly special treat, far superior to store-bought versions. Learn how simple it is to bake a batch of these delightful Egg Tartes today!

## Ingredients

– **Store-bought Puff Pastry:** 1 sheet (approx. 10-14 oz) *(Thawed according to package directions. All-butter puff pastry yields the best flavor.)*

– **Whole Milk:** 1 cup (240ml) *(Do not use skim milk.)*

– **Heavy Cream:** 1/2 cup (120ml)

– **Granulated Sugar:** 3/4 cup (150g) *(Adjust slightly based on desired sweetness.)*

– **Large Egg Yolks:** 5 *(Save the whites for another recipe.)*

– **Cornstarch:** 2 tablespoons *(For thickening the custard.)*

– **Vanilla Extract:** 1 teaspoon

– **Cinnamon Stick:** 1 *(Optional, for infusing the milk.)*

– **Lemon Peel:** 1 strip *(Optional, use a vegetable peeler to get a wide strip without the white pith.)*

## Instructions

### Prepare the Pastry Shells
Preheat oven to 400°F (200°C). Lightly grease a 12-cup standard muffin tin. Unroll the thawed puff pastry sheet on a lightly floured surface. Roll it slightly thinner if needed. Cut out 12 circles using a 4-inch round cutter. Gently press each circle into a muffin cup, ensuring it goes up the sides. Prick the bottom of each pastry shell lightly with a fork. Chill the prepared tin in the freezer for 10-15 minutes.

*Pro Tip: Chilling the pastry helps prevent shrinkage during baking and ensures a flakier crust.*

### Make the Custard
In a medium saucepan, combine milk, heavy cream, sugar, cinnamon stick, and lemon peel (if using). Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and let it steep for 10 minutes. Remove cinnamon stick and lemon peel. In a separate bowl, whisk together egg yolks and cornstarch until smooth. Gradually whisk about half of the hot milk mixture into the egg yolk mixture to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.

*Pro Tip: Tempering the eggs prevents them from scrambling when added to the hot liquid.*

### Cook the Custard
Return the saucepan to medium-low heat. Cook, whisking constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a bowl or large measuring cup with a spout to remove any lumps.

*Pro Tip: Constant whisking is key to a smooth, lump-free custard.*

### Fill and Bake the Tartes
Remove the chilled muffin tin from the freezer. Pour the warm custard evenly into each pastry shell, filling them about three-quarters full. Bake for 15-20 minutes, or until the pastry is golden brown and the custard is set but still has a slight wobble in the center. The tops should start to show some caramelized spots.

*Pro Tip: Keep an eye on them towards the end; baking times can vary slightly by oven.*

### Caramelize (Optional) & Cool
For more pronounced caramelization, you can briefly place the baked tartes under a hot broiler (watch very carefully to prevent burning!) or use a kitchen torch. Let the Egg Tartes cool in the muffin tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely.

*Pro Tip: Serve slightly warm or at room temperature for the best texture.*

## Temperature & Timing Guide

### Oven Temperature
Bake at 400°F (200°C). A high temperature helps the puff pastry rise quickly and brown nicely while setting the custard.

– Ensure your oven is fully preheated before baking.

– If tops brown too quickly, you can loosely tent with foil.

### Custard Temperature
Cook custard over medium-low heat, ensuring it thickens properly without boiling. Boiling can cause the custard to curdle.

### Serving Temperature
Best served slightly warm or at room temperature on the day they are made.

## Variation Ideas

### Chocolate Egg Tartes
Whisk 2 tablespoons of unsweetened cocoa powder with the cornstarch or add chopped dark chocolate to the warm custard after straining.

### Citrus Zest
Add orange zest along with or instead of lemon peel when infusing the milk for a different citrus note.

### Spiced Custard
Add a pinch of nutmeg or cardamom to the custard along with the vanilla.

### Shortcut Crust
Use pre-made tartlet shells if you’re short on time, though puff pastry is traditional.

### Savory Twist
Omit sugar, vanilla, cinnamon, and lemon. Add cheese, herbs, or finely chopped bacon to the custard for a savory breakfast tart.

## Tips for Perfect Results

– **Use Quality Puff Pastry:** An all-butter puff pastry will provide the best flavor and texture.

– **Don’t Overfill:** Fill shells only about 3/4 full to prevent custard from spilling over during baking.

– **Strain the Custard:** Don’t skip straining the custard; it guarantees a silky-smooth texture.

– **Chill the Pastry:** Chilling the lined muffin tin helps the pastry hold its shape better.

– **Watch the Broiler:** If using the broiler for caramelization, watch constantly as the custard can burn in seconds.

## Leftovers & Reheating

Egg Tartes are best enjoyed on the day they are made for optimal crust crispness. Store leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 days. To reheat and refresh the crust, place them in a preheated oven or toaster oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it will make the pastry soggy.

## Serving Suggestions

– **Dust with Cinnamon:** A traditional dusting of ground cinnamon enhances the flavor.

– **With Coffee or Tea:** The perfect accompaniment to a morning cup of coffee or afternoon tea.

– **Fresh Berries:** Serve alongside fresh berries for a pop of color and freshness.

– **Brunch Spread:** Include them as part of a larger brunch menu with savory items.

## Nutrition Information

*Nutritional information is estimated based on ingredients listed and may vary depending on specific products used and portion sizes. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.*

– **Calories:**
– **Protein:** 4g
– **Fat:** 18g
– **Saturated Fat:** 10g
– **Carbohydrates:** 25g
– **Fiber:** 1g
– **Sodium:** 110mg

## Frequently Asked Questions

**Q: Can I use homemade puff pastry?**
A: Absolutely! If you have a favorite homemade puff pastry recipe, feel free to use it. It will make the tartes even more special.

**Q: Why did my custard curdle?**
A: Custard usually curdles if it gets too hot or boils. Cook it gently over medium-low heat and whisk constantly. Straining also helps remove any small lumps.

**Q: Can I make these Egg Tartes ahead of time?**
A: They are best served fresh on the day they are made for the crispiest crust. You can make the custard a day ahead and store it covered in the fridge, then assemble and bake just before serving.

**Q: My puff pastry shrunk a lot. What went wrong?**
A: Ensure the puff pastry is properly thawed but still cold. Don’t overwork it when rolling or fitting into the tin. Chilling the lined tin before filling also helps prevent shrinkage.

**Q: Can I make these gluten-free?**
A: Yes, you can use a store-bought or homemade gluten-free puff pastry. Ensure your cornstarch is certified gluten-free if needed.

**Q: How do I get the dark spots on top?**
A: Bake at a high temperature (400°F/200°C). The sugars in the custard will naturally caramelize. For darker spots, use the broiler briefly at the end or a kitchen torch, watching very carefully.

## Ready to Bake These Tartes!?

Now that you have the secrets to creating luscious, flaky Egg Tartes at home, it’s time to head to the kitchen! Treat yourself and your loved ones to this delightful breakfast pastry. Happy Baking!

Useful Resources

• The Kitchn: How To Make Puff Pastry – A detailed guide for making puff pastry from scratch, if you prefer homemade.
• Serious Eats: Custard Guide – Explains the science behind making smooth, stable custards like crème anglaise (similar principles apply).
• Taste Porto: Pastel de Nata History – Learn more about the history and cultural significance of the original Portuguese Egg Tarte.