Egg Tarts with Custard Filling

If you’re craving something sweet but don’t want to spend hours in the kitchen, these quick egg tarts with homemade custard filling are the perfect solution. Using store-bought fluffy tart shells cuts the prep time to almost nothing, while the silky, freshly made custard keeps all the magic of a classic egg tart.

The shells bake up light, crisp, and buttery, making the ideal contrast to the creamy, glossy filling. The custard is simple - just eggs, milk, sugar, - whisked together into a smooth mixture that bakes into a soft, delicate center.

In just a short time, you get warm, fragrant egg tarts with a beautifully golden top and a melt-in-your-mouth texture. They’re perfect for last-minute guests, weekend treats, or when you just want something delicious without the fuss.

Yield: About 10–12 tarts (depending on tart shell size)

Ingredients

Egg Custard Filling:

- 2 large eggs

- 80 g granulated sugar

- 180 ml warm milk

- 1 tsp vanilla extract (optional)

- 30 ml evaporated milk (optional, for creamier texture)

Tart Shells:

- Store-bought tart shells, or homemade pastry of your choice

Instructions

1. Prepare the Egg Custard Filling

- In a bowl, combine warm milk and sugar. Stir until the sugar is fully dissolved. Let cool slightly.

- In a separate bowl, lightly beat the eggs.

- Slowly pour the cooled milk mixture into the eggs, whisking constantly to prevent curdling.

- Stir in vanilla extract and evaporated milk (if using).

- Strain the mixture through a fine-mesh sieve into a jug or bowl. Discard any solids—this ensures a silky smooth custard.

2. Bake the Egg Tarts

- Preheat oven to 200°C (400°F).

- Arrange tart shells on a baking tray.

- Carefully pour the strained custard mixture into each shell, filling about ¾ full (avoid overfilling).

- Bake for 20–25 minutes, until the pastry is golden brown and the custard is set but still slightly wobbly in the center.

- Remove from the oven and allow to cool in their molds for a few minutes before gently unmolding.

3. Serve

- Enjoy warm or at room temperature.

- Best eaten fresh, but can be stored in an airtight container in the fridge for up to 2 days.