Egg Tarts
Photo: Leigh Beisch; Styling: Dan Becker
Egg yolk, sugar, and milk make a pleasingly dense filling for the light-as-air filo shells. Prep and Cook Time: 30 minutes. Notes: This recipe doubles or triples easily.
How to Make It
Step 1
1
Preheat oven to 325°. Arrange shells on a baking sheet and defrost at room temperature, 15 minutes. Meanwhile, beat egg white until watery but not foamy.
Step 2
2
With a fine-bristle pastry brush, generously brush inside of shells with egg white, gently working it into crevices. Bake until white is set, about 5 minutes.
Step 3
3
In a large measuring cup (or other vessel with a spout), whisk yolks, sugar, and milk to combine. Skim off and discard any foam on top of the mixture and let sit 5 minutes (this will ensure tarts with sunny, shiny tops). Pour into shells and bake until set, 8 to 10 minutes.
Step 4
4
Note: Nutritional analysis is per tart.
Ingredients
1 package frozen mini filo tartlet shells (15 shells)
1 egg white
3 egg yolks
2 tablespoons sugar
2 tablespoons milk
Directions
Step 1
1
Preheat oven to 325°. Arrange shells on a baking sheet and defrost at room temperature, 15 minutes. Meanwhile, beat egg white until watery but not foamy.
Step 2
2
With a fine-bristle pastry brush, generously brush inside of shells with egg white, gently working it into crevices. Bake until white is set, about 5 minutes.
Step 3
3
In a large measuring cup (or other vessel with a spout), whisk yolks, sugar, and milk to combine. Skim off and discard any foam on top of the mixture and let sit 5 minutes (this will ensure tarts with sunny, shiny tops). Pour into shells and bake until set, 8 to 10 minutes.
Step 4
4
Note: Nutritional analysis is per tart.
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