Description
Way better than normal egg tarts. Will be gone within seconds.
Ingredients
- cooking spray
- 1 (11 ounce) package pie crust mix (such as Betty Crocker®)
- 3 tablespoons cold butter, cubed
- ⅓ cup ice cold water
- 4 egg yolks
- ⅓ cup white sugar, or to taste
- ⅓ cup heavy cream
- ⅓ cup milk
- 3 drops vanilla extract
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- Place the pie crust mix into a bowl
- and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface
- and knead several times to make the dough more elastic. Form into a ball again
- and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls
- and set aside.
- Beat together the egg yolks
- sugar
- cream
- milk
- and vanilla extract in a bowl until light and foamy
- about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
- Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
- Bake in the preheated oven until the crusts are golden brown
- the filling is set
- and the tarts are lightly browned
- 15 to 20 minutes.
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 12