I've baked these sweet mini egg tarts with on top cacao powder and fresh raspberry a while ago. They were my last year Christmas desserts! You might have spot them in my IG before. Anyway, I am happily to share the recipe for you because this mini egg tart recipe is not only great for holiday but mainly for parties where you want to treat multiple friends or guests!
Ik heb deze lief en schattige mini eiertaartjes met bovenop een laag cacaopoeder en een vers framboos alweer een tijdje geleden gemaakt. Namelijk vorig jaar Kerst. Misschien heb je ze eerder gezien op mn IG en vandaag deel ik met trots het recept aan jullie! Dit recept is namelijk ook zeer geschikt voor feestjes waar je vrienden of gasten in grote getallen wilt trakteren!
Sweet pastry crust
200 gr flour + 5 tbsp. almond flour
70-85 gr icing sugar - sweetened to your choice
120 gr butter
1 egg yolk
1 tbsp milk
50 ml condensed milk
1 tbsp. sugar (optional since the condensed milk is sweet itself already)
1 packed fresh raspberries (125 gr)
I`ve used the mini muffin pan but you can use the regular muffin pan. You also need baking beads or beans too since `blind` baking is involved. If you don`t have baking beads you can also use dried beans or rice.
No need to butter, oil or place a baking paper for the tart shells. The tart shells is buttery and greasy by itself already and should remove from the muffin pan very easily! I promise.
Yes it looks weird but the baking tray with the baking beads/beans that I have mentioned before helps to avoid the tart bottom to rise up. The weight of the baking beans will make sure you have a smooth tart bum! This process is also called `blind baking`
Time to serve & share!
I have 20 of them!
1. In a large bowl add both the flour and icing sugar. Then add the butter to combine until it forms a crumbly dough. I used a wooden spoon first and after everything is getting mixed together I used my hand afterwards. Add the egg and lastly the milk to form a solid combined dough. Wrap around in cling wrap and let the dough rest in the fridge for 30 min.
2. Meanwhile you make the egg filling! Add everything in a jug and use a mixer to mixed everything until it`s combined and smooth and set aside in the fridge until usage. Preheat oven to 200ºC. Add some flour on the work surface. Roll out the dough until it has a thickness of around 3-5 mm. Time to cut out circles! I`ve used a round cutter for this job which the diameter has to be bigger than the muffin shell dimension. Cover the cut circle dough in the center on top of the outside of the bottom muffin pan. I managed to get 20 and half of tart shells out of it but it really depends on the muffin pan size and how thick you`ve rolled out the dough.
3. This is an important step. Grab a baking tray that has around the same size as the muffin pan and fill it with baking beans. Cover the tart shells with baking paper and place on top the baking tray with baking beans. This way the bottom of the tart shells will stay flat and smooth and will not rise thanks to the heavy baking beans.
(blind)Bake for 10-15 min.
4. Carefully remove the baking tray with baking beans, remove the tart shells and let it cool down.
5. Pre-heat oven to 200ºC again. Once the tart shells are cooled down pour the egg filling in the shells to 80% full.
6. Bake the egg tart for 15 min. Lower the temperature to 180ºC and continue to bake for 10 min. Let the egg tart slowly cool down inside the oven.
7. Once the egg tarts are cooled down, take the egg tarts out of the oven and top it with fresh raspberries and cacao powder. Then it`s serving time!