When pressed for time, store bought pie crust is a quick substitute for home-made crust, but of course home-made tastes much better!
Tarts are done when crust is light brown and filling is puffed up.
Filling will settle down after it's removed from the oven.
To save time, just pour into a regular pie crust and make a big egg custard pie!.
Dough:
In Canada, you can buy ready-made tart shells in aluminium liner, super convenient.
For the dough, either use recipe below, or use a store-bought pie crust dough.
Flour the top and bottom of the pie dough. Roll out a little thinner, then use a three-inch diameter round cookie cutter and cut out circles of dough. Place circles in a regular size muffin pan and press to form shell. Makes 12 tarts.
Dough Recipe:
1 1/2 cups flour
1 stick butter (4 oz)
1 egg at room temp
1 tablespoon icing sugar
1/4 teaspoon salt
Cream butter with egg, sugar and salt. Add flour. Mix to form dough, wrap in plastic wrap and chill for one hour. Roll out dough and cut into 3 inch circles.
Egg Filling:
2 extra large eggs, beaten well
1 1/4 cups cold milk
1/4 cup white sugar
1/2 teaspoon vanilla essence
a drop of yellow food coloring (optional)
Mix well, pour into muffin pan lined with dough.
Bake at 375 degrees for 25 min until pie crust is light brown and egg custard is puffy but still jiggly in the middle. It will set as it cools.
Variations: You can try substituting evaporated milk for the whole milk, or try using only egg whites and coconut milk for Portuguese style egg tarts.
