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How to Make Baked Egg Tarts

Baked Egg Tarts

Baked egg tarts are a simple and easy-to-make dessert. The semi-finished product can be stored in the freezer for a long time and taken out whenever needed. The preparation time is approximately 1 hour.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage.

  • Tart shells: Any brand is fine
  • Eggs
  • Milk
  • Heavy cream
  • White sugar
  • Oven: Any size is fine
  • Digital kitchen scale
  • Mixer: Includes but is not limited to chopsticks, whisks, and other tools
  • Sieve: Mesh size approximately 1 mm

Ingredients Calculation

Per batch:

This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage.

  • Tart shells: Any brand is fine. One full pack contains approximately 30 pieces.
  • Eggs: 8 large eggs (regular eggs are fine)
  • Milk: 200 ml (regular packaged milk is fine)
  • Heavy cream: 450 ml (available at bakeries or supermarkets)
  • White sugar: 80 g (regular sugar is fine; fine granulated sugar is preferred for easier melting)

Instructions

  • Place a bowl on the digital kitchen scale and weigh out 450 g of heavy cream (assume the density of heavy cream is 1 for this calculation).
  • Add 80 g of white sugar (medium sweetness; adjust according to personal preference, recommended range 60–100 g).
  • Add 200 g of milk (assume the density of milk is 1 for this calculation).
  • Separate 8 egg yolks and add them to the mixture (egg whites can be saved for other uses).
  • Whisk all ingredients evenly until the white sugar is completely dissolved.
  • Strain the mixture through a sieve to remove egg membranes, eggshell fragments, undissolved sugar, and clumps of heavy cream.
  • Preheat the oven to 220°C (approximately 10 minutes). Remember to take out the baking tray.
  • Place the tart shells evenly on the baking tray with a 0.5 cm gap between each.
  • Pour the strained mixture into the tart shells. Leave about 0.5 cm of space below the rim; do not overfill.
  • At this stage, the semi-finished egg tarts are ready. They can be placed directly into the freezer for quick-freezing and stored for over 12 hours.
  • Bake the semi-finished egg tarts in the oven at 200°C for 25 minutes.
  • Once baked, they are ready to eat.

Additional Notes

Please exercise caution with the high temperature of the oven during operation to prevent burns.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.