These sweet, vanilla-tinged tarts are super simple and make use of ingredients you may already have.
I love that these tarts are so simple. They’re made with pantry staples and come together quickly. Use store-bought pastry if you like – flaky puff pastry will work well.
EGG AND VANILLA TARTS
Makes 12
Pastry
1 ½ cups flour
1 Tbsp sugar
150g butter
1 egg
Filling
½ cup sugar
½ cup boiling water
2 eggs
1 tsp vanilla
½ cup cream or evaporated milk
- Preheat the oven to 170C.
- Blend flour, sugar and butter in a kitchen processor until the mixture resembles fine breadcrumbs. Add the egg and mix to form the dough. Roll the dough to 5mm thick on a lightly floured bench. Cut circles to the base and sides of a 12-hole muffin tin. Refrigerate for 20 minutes.
- Bake the pastry blind for 15 minutes, then remove.
- For the filling, dissolve the sugar in the water and cool. Whisk the water, eggs, vanilla, and evaporated milk or cream in a bowl. Strain the liquid to remove any egg bits. Then, pour carefully into the tart cases.
- Bake for 15 minutes until just set in the middle. Remove and cool.
More sweet treats
From baking to stovetop desserts.
Sweet, Spiced Kanelsnurrer Cinnamon Buns. The Scandinavian classic can be spun two ways.
Buckwheat Pancakes With Cinnamon & Cardamom. The perfect spice to complement a sweet treat.
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Pistachio & Chocolate Shard. Skip the oven-bake for this simple and sweet chocolate dessert recipe.
