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Egg Tarts





Yields
Makes 15 tartlets

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.

Egg Tarts




Photo: Leigh Beisch; Styling: Dan Becker
 1 package frozen mini filo tartlet shells (15 shells)
 1 egg white
 3 egg yolks
 2 tablespoons sugar
 2 tablespoons milk
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 41Calories from Fat 46
% Daily Value *
Total Fat 2.1g4%

Saturated Fat 0.4g2%
Cholesterol 43mg15%
Sodium 14mg1%
Total Carbohydrate 3.8g2%

Dietary Fiber 0.0g0%
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.