Baking 6 egg tarts

20260504 Monday Sunny Day

 Baking 6 egg tarts

A.  DOUGH TART SHELL

🥧 4 Types of Tart Shells (small batch friendly)

1️⃣ Shortcrust (classic, stable)

Ingredients

100 g all-purpose flour

50 g cold butter (cubed)

20 g sugar

1 egg yolk

1–2 tbsp cold water

Steps

Rub butter into flour → breadcrumb texture

Add sugar + egg yolk

Add water slowly → form dough

Chill 20 min

Roll + press into moulds

👉 Bake empty (180°C, 10–12 min) before filling

Result

Firm

Slightly crumbly

👉 Best for beginners

2️⃣ Puff Pastry (flaky layers, premium look)

Easiest method (recommended)

Use store-bought puff pastry

Steps

Cut circles

Press into tart moulds

Chill 10 min (prevents shrinking)

👉 Fill + bake directly

Result

Crispy layers

Very “bakery style”

👉 Best for TikTok visuals

3️⃣ Cookie Crust (super easy, no rolling)

Ingredients

100 g digestive biscuits

40 g melted butter

Steps

Crush biscuits finely

Mix with melted butter

Press firmly into moulds

👉 Chill 15 min OR bake 10 min (180°C)

Result

Crunchy

Slightly sweet

👉 Beginner-friendly, fast

4️⃣ Rough Puff (homemade flaky, intermediate)

👉 This gives you puff effect without full complexity

Ingredients

100 g flour

70 g cold butter (cubed)

50 ml cold water

Pinch of salt

Steps

Mix flour + butter (leave chunks visible)

Add water → rough dough

Roll → fold → repeat 3–4 times

Chill 20 min

Roll + cut + press into moulds

Result

Flaky but rustic

👉 Good “advanced content” angle

🥧 6 Classic Egg Tarts (smooth, silky filling)

Ingredients

Tart base (easy version)

6 ready-made tart shells

👉 or use puff pastry / shortcrust

Egg custard filling

2 eggs

120 ml milk

40 g sugar

½ tsp vanilla extract (optional)

🥣 Steps

1. Preheat

Oven: 180°C

2. Make custard

Whisk eggs gently (don’t create too much foam)

Add sugar → mix

Add milk + vanilla → stir

👉 Strain mixture once

👉 This gives smooth, bakery-style texture

3. Fill

Pour into tart shells

Fill about 80–90% full

4. Bake

180°C for 20–25 minutes

👉 Done when:

Edges set

Center slightly wobbly (like jelly)

5. Cool

Let cool 10–15 minutes

👉 Custard firms up after cooling

💡 Pro Tips (important)

Don’t overbake → becomes rough texture

Straining = smooth surface (very important for visuals)

Low foam = nicer finish

🥧 6 Classic Egg Tarts (smooth, silky filling)

Ingredients

Tart base (easy version)

6 ready-made tart shells

👉 or use puff pastry / shortcrust

Egg custard filling

2 eggs

120 ml milk

40 g sugar

½ tsp vanilla extract (optional)

🥣 Steps

1. Preheat

Oven: 180°C

2. Make custard

Whisk eggs gently (don’t create too much foam)

Add sugar → mix

Add milk + vanilla → stir

👉 Strain mixture once

👉 This gives smooth, bakery-style texture

3. Fill

Pour into tart shells

Fill about 80–90% full

4. Bake

180°C for 20–25 minutes

👉 Done when:

Edges set

Center slightly wobbly (like jelly)

5. Cool

Let cool 10–15 minutes

👉 Custard firms up after cooling

💡 Pro Tips (important)

Don’t overbake → becomes rough texture

Straining = smooth surface (very important for visuals)

Low foam = nicer finish

Ready shells and shell maker machines are available in the market. 

Higher pans bake longer

Toaster baked butter pastry and egg custards together

 205°C 50 minutes 

Toaster baked butter pastry and egg custards together

 205°C 30 minutes 

B  FILLING CUSTARD

🥧 6 Classic Egg Tarts (smooth, silky filling)

Ingredients

Tart base (easy version)

6 ready-made tart shells

👉 or use puff pastry / shortcrust

Egg custard filling

2 eggs

120 ml milk

40 g sugar

½ tsp vanilla extract (optional)

🥣 Steps

1. Preheat

Oven: 180°C

2. Make custard

Whisk eggs gently (don’t create too much foam)

Add sugar → mix

Add milk + vanilla → stir

👉 Strain mixture once

👉 This gives smooth, bakery-style texture

3. Fill

Pour into tart shells

Fill about 80–90% full

4. Bake

180°C for 20–25 minutes

👉 Done when:

Edges set

Center slightly wobbly (like jelly)

5. Cool

Let cool 10–15 minutes

👉 Custard firms up after cooling

💡 Pro Tips (important)

Don’t overbake → becomes rough texture

Straining = smooth surface (very important for visuals)

Low foam = nicer finish