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egg tart recipe

These Egg Tarts from Sunset Magazine are perfect for Easter brunch.  Egg yolks, sugar, and milk in a light filo crust; prep time + cooking = 30 minutes. (Full recipe after the jump.)

•  1  package frozen mini filo tartlet shells (15 shells)
•  1  egg white
•  3  egg yolks
•  2  tablespoons  sugar
•  2  tablespoons  milk

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.

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.

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.


{photo by Leigh Beisch}