Classic and Fruit Egg Tarts
A duo of silky egg custard tarts—one traditional, one loaded with colorful fruit for a sweet twist. Perfect for satisfying two cravings at once.
Story
These egg tarts feature two delicious variations in one batch. The classic version boasts a rich, creamy custard that wobbles just right, while the fruit version adds bursts of fresh berries and tropical chunks for extra sweetness and texture.
Ingredients
Instructions
Prepare the shells
Let the tart shells sit at room temperature until pliable, about 15 minutes. Use a fork to prick the bottoms several times—this prevents the base from puffing up during baking.
Blind bake the shells
Preheat your oven to 180°C (350°F). Arrange shells on a baking sheet and bake for 10 minutes until lightly golden. Remove and let cool slightly while you make the custard.
Make the custard base
Whisk eggs with sugar until pale and creamy. Add milk, cream, vanilla, and salt. Stir until sugar dissolves completely. Strain the mixture through a fine sieve to catch any egg bits for silky-smooth custard.
Fill and bake classic tarts
Divide the custard evenly among 6 tart shells. Bake for 12-15 minutes until edges are set but centers still jiggle slightly. The custard will firm up as it cools.
Create fruit tarts
Scatter mixed fruit into the remaining 6 shells. Pour custard over the fruit, filling each about three-quarters full. Bake alongside the classic tarts for the same time.
Cool and serve
Let tarts cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Store any leftovers in the fridge for up to 3 days.