Honestly, never even really occurred to me where egg tarts actually come from… as in from which culture. Growing up, I always remember eating them when my parents would bring us to go eat dim sum on weekend mornings. Those were very fond memories indeed. These days, you can pretty much eat dim sum any day.
But this I do know – while it is a Asian dish, it has influences from the Portuguese. Might be the reason why some Asian places call them Portuguese Egg Tarts.
So usually, I will try to make my own crust and I have a really wicked awesome flaky pie crust which I feel will work great for the egg tarts but this weekend, Ryan and I weren’t feeling really well so I just really didn’t feel like making it from scratch so store bought ones will have to do for this weekend 😀
And really, Tenderflake Tart Shells works perfect with Egg Tarts.
There are many many egg tart recipes but remembering that this is a Easy Peasy one, so I did skip some steps such as straining the egg mixture. Straining the egg mixture/filling helps remove any lumps and ensures your custard filling comes out looking smooth & pretty.
Also, it usually ask you to chill the filling in fridge first. Again, skipped by this mommy. One thing to note too that my original recipe usually uses evaporated milk but sometimes when I dun have that, I use my coffee cream instead. I just use 2 tbsp of coffee cream instead of 1/4 cup evaporated milk.
Since I am baking for my family and not to sell, I really could care less about straining it. Maybe when I have more time or when I decide to see if anyone will buy it from me at the Farmers Market lol
Here goes the super easy ingredients:
- 1 box of Tenderflake Tart Shells (12 tarts)
- 4 beaten eggs with a pinch of vanilla extract & salt
- ¾ cup hot water
- 6 tablespoons sugar
- 1/4 cup evaporated milk
My Easy Peasy Lazy Mommy Recipe:
- To make the custard filling, stir in sugar in hot water and let it cool slightly
- Once water is cooled, add in your beaten eggs, vanilla, salt and evaporated milk. If you don’t have evaporated milk, I would just add 2 Tbsp of coffee cream or half & half
- Mix it all up thoroughly
- Strain it if you want your custard to look smooth and pretty and without lumps but I didn’t.
- Pour it into the 12 tart shells till about 80% full
- Bake at 400 f for 20-25 mins. Mine came out at 25 mins Cos I filled the tart shells to the brim lol. But if you fill it to 80% full, 20 mins works suffice
And that is it. Super easy. Super lazy recipe. And now my son gets to have a taste of what my parents would bring me to eat on a Sunday morning 😀 and he ate 2 for breakfast this morning so I’m gonna call that a Mommy Win!
😎 😎 😎 😎 😎 😎 😎 😎