Desserts I Made These Egg Tarts at 11PM and Ate 4 in One Sitting – Oops, They’re THAT Good by Czarry Snack Writer May 20, 2025 written by Czarry Snack Writer 23 Jump to Recipe Print Recipe Egg Tarts – Late-Night Snack Goals: Cracked. Ever bake something “just to try it”… and then somehow inhale four of them before they even cool down? That’s what happened with these egg tarts. I wasn’t planning a full-on bake session—I just wanted something buttery, creamy, and a little dangerous. Two hours later, I had six golden babies with crispy shells and silky-soft centers. I burned my tongue. No regrets. If you love bakery-style snacks but don’t love stress, this egg tart recipe is your new late-night obsession. No rolling pins. No pastry chef skills needed. Just pantry basics and your trusty oven or air fryer. Egg Tarts So Good, You’ll Bake Them at Midnight Too Why These Egg Tarts Are the Snack You Didn’t Know You Needed Crispy, creamy, dreamy – Crunchy crust outside, melt-in-your-mouth custard inside. Zero drama – No complicated steps. If you can stir and press dough, you’re golden. Pantry-friendly – No weird ingredients. You probably have everything already. Snackable size – Each tart fits in one hand. Perfect for munching on the go (or on the couch). Tastes like bakery, feels like cheat day – Sweet, buttery, and just rich enough to feel like a treat. What You’ll Need (And Why It Works) For the Crust (Tart Shell) Cake Flour (100g / ~1 cup) – Keeps the crust light and tender. Unsalted Butter (50g) – That rich, flaky bakery vibe? All from butter. Sugar (1 tbsp) – Tiny bit for that hint of sweetness. Pinch of Salt – Because flavor. Cold Water (2 tbsp) – Helps bring everything together without making it tough. For the Custard (Filling) Egg Yolks (3–4) – The creamy base of the custard. Whipping Cream (½ cup) – Adds richness and a smooth mouthfeel. Milk (½ cup) – Makes it light and balanced. Sugar (5 tbsp) – Sweetens it just enough. Salt (pinch) – Sharpens the flavor. Vanilla Extract (1 tsp) – Smells like heaven, tastes even better. Let’s Make Magic: Step-by-Step Instructions 1. Make That Dough In a bowl, sift the cake flour first. Make That Dough – I Made These Egg Tarts Add sugar, and a pinch of salt. Add in cold butter cubes and cover it with a cling wrap and refrigrate for 30 minutes Don’t skip chilling the dough—crispy crust depends on it. “Cut” them into the flour with a spatula until it looks like tiny crumbs. Rub gently with your fingers (like you’re massaging a cloud) until it looks like sand. Make a well in the center, add cold water, and stir with a fork. Press together into a dough, form a log, wrap it in cling film, and chill for 1 hour. Netflix break? Tip: Keep everything cold for a flakier crust. 2. Whip Up the Custard In a bowl, mix milk and whipping cream. Microwave for 1 minute—just warm, not hot. Stir in sugar, vanilla, and salt until dissolved. In another bowl, beat the egg yolks gently. Slowly pour in the cream mix while stirring. Strain through a sieve so it’s silky smooth (no lumpy surprises). Strain the custard, always. Smooth filling is non-negotiable. Bubbles? Stir gently. Nobody likes bubbly custard. Avoid bubbles—stir slowly and strain for a smooth finish. 3. Shape It Up Cut your chilled dough into 6 chunks. Press each one into a muffin pan or foil cup. Use your thumbs—press, press, press. Poke holes in the bottom with a fork (so they don’t puff). Pour custard into each shell—fill to about 90%. 4. Time to Bake Oven: Preheat to 190°C (374°F). Bake for 30–35 mins until edges are golden and firm. Air Fryer: Preheat to 170°C (338°F). Bake for 20 mins, checking every 5 mins so they don’t overbrown. Tarts should have golden edges and slightly puffed centers. Bottoms should be crisp and browned. 5. Cool + Munch Let tarts cool for 5 mins in the pan. Gently lift out. Eat while warm and the custard jiggles slightly. Crispy. Creamy. Gone in seconds. Equip Your Snack Game Mixing bowls Fork & spatula Plastic wrap Muffin pan or foil cups Oven or air fryer Fine sieve Microwave Serving Ideas for Snack Time Serve with iced coffee or milk tea. Or try this Watermelon Mint Lemonade from our partner site cooking day Dust with a little cinnamon or powdered sugar. Slice them into halves and share (or don’t—we won’t judge). Make It Fit Your Snack Mood Gluten-Free? Use gluten-free baking mix instead of cake flour. Dairy-Free? Try coconut cream + almond milk (texture will vary a bit). Low-Sugar? Cut sugar by 1–2 tablespoons—it still works. How to Store the Leftovers (If There Are Any) Wrap leftovers tightly and freeze. Reheat in air fryer or oven at 180°C for 7 mins—they crisp up like new. Easy No-Fail Egg Tarts (Air Fryer or Oven Friendly) Lightly crisp on the outside, silky and sweet on the inside – these egg tarts are easy to make, with bakery-quality results. Whether you're using a muffin tin or foil cups, this simple recipe guarantees perfect texture and flavor, even if you're a beginner! Print Recipe Pin Recipe Prep Time 1 hour hr 20 minutes minsCook Time 35 minutes mins Course Dessert, SnackCuisine Asian-Inspired Servings 6Calories 210 kcal EquipmentMixing bowlsSpatula or pastry cutterForkFine mesh sieveRolling pin (optional)Plastic wrapMuffin pan or foil tart cups (6 molds, approx. 7cm x 5cm x 3cm)Oven or air fryerWhiskMeasuring cups & spoons Ingredients Tart Dough100g cake flour (approx. 1 cup)50g unsalted butter, chilled and cubed10g sugar (1 tbsp)Pinch of salt20g cold water (2 tbsp)Egg Custard Filling3–4 egg yolks100g whipping cream (½ cup)100g milk (½ cup)50g sugar (5 tbsp)Pinch of salt1 tsp vanilla extract Instructions Prepare the Tart DoughFirst Sift the flourIn a mixing bowl, combine cake flour, sugar, and a pinch of salt.Add cold butter cubes. Cover it with a cling wrap and refrigrate for 30 minutes.Use a spatula or pastry cutter to cut the butter into the flour until it resembles pea-sized crumbs.Rub lightly with fingers until the texture resembles coarse yellow powder.Create a well in the center and add cold water. Gently mix with a fork until the dough starts to come together.Press into a log shape, wrap in plastic, and refrigerate for 1 hour.Make the Custard FillingIn a bowl, mix whipping cream and milk. Microwave for 1 minute until warm.Stir in sugar, vanilla extract, and a pinch of salt until fully dissolved.In another bowl, beat the egg yolks gently.Gradually add the warm milk mixture to the yolks while whisking.Strain the custard through a fine mesh sieve and set aside.Shape the Tart ShellsDivide the dough into 6 equal pieces.Press each portion into a muffin pan or foil cup, making sure the shell is thin and even.Prick the base of each tart shell with a fork to prevent puffing.Give the custard a final stir and pour into shells, filling each about 90% full.Bake or Air FryOven MethodPreheat to 190°C (375°F) for 10 minutes.Bake for 30–35 minutes, or until the edges are golden and the custard is just set.Air Fryer MethodPreheat to 170°C (340°F) for 5 minutes.Air fry for 20 minutes, checking every 5 minutes after the 10-minute mark. Cool & ServeLet the tarts cool in their molds for 5 minutes.Gently lift out with a fork or knife. Cool completely on a rack.Serve warm for the best texture, or refrigerate and reheat when ready to enjoy. Notes💡 Tips & Notes Keep the dough cold while working for the crispiest results. Fill tarts only 90% full to avoid overflow. Prick tart bases before filling to prevent puffing. You can freeze leftovers and reheat in an oven or air fryer at 180°C for 7 minutes. Use a kitchen scale for accurate results if available. Keyword air fryer dessert, crispy tart, custard tart, easy egg tart, egg tart, tart Want to Remix It? Try These Variations Choco Tarts – Add cocoa powder to the custard. Ube Tarts – Mix in a spoon of ube jam for a purple twist. Savory Hack – Skip the sugar, add cheese + herbs to the filling for a crazy-good savory version. FAQs – Snack Edition Can I freeze them raw and bake later? Yes! Freeze filled, unbaked tarts in molds. Bake from frozen, adding 5 mins to cook time. Can I use whole eggs instead of just yolks? You can, but it changes the texture—less silky, more firm. How do I stop the top from burning? If the tops brown too fast, cover lightly with foil for the last 10 mins. Can I double this for a party? Totally. Double all ingredients and use two muffin pans. These Egg Tarts Didn’t Even Make It to the Next Day Final Bite: Worth It? 100% Yes. These aren’t just snacks—they’re an experience. The kind of thing you make once and suddenly everyone wants the recipe. Soft, golden, flaky, sweet, and just small enough to convince yourself, “Okay, one more.” Make a batch. Eat one hot. Eat another cold. Either way? They slap. Want to try another one sweet snack try our Cheese Turon (Cheese Banana Lumpia). This is another satisfying snack that you will have in the century. I made this how many times, yeah I think about 500 times. air fryer dessertcrispy tartcustard tarteasy egg tartegg tartTarttarts 0 comments previous post Cheese Turon (Cheese Banana Lumpia) next post These Mango Coconut Fudge Bites Are So Good, Even My Daughters Asked for Seconds (and Thirds!) You may also like These Mango Coconut Fudge Bites Are So Good,... May 21, 2025 Leave a Comment Cancel Reply Recipe Rating Recipe Rating Save my name and email in this browser for the next time I comment. * By using this form you agree with the storage and handling of your data by this website.
