Egg Custard Tartlets

16 Mar

For some reason, the idea of making custard always made me really nervous. Something about all that egg yolk… I wanted to make cute little tartlets for a ladies’ Italian feast, and found this recipe on my favorite blog – Baking Bites. I have to say adding the almond extract made this flavor for me, and I threw a few almond slices on top before baking for good measure. So if you’re scared of egg yolks, make this. My fear of custard has left the building.

Egg Custard Tartlets
makes 10/adapted from this recipe

Here’s what I used:


  • 1 3/4 cup flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (one stick) butter, cold
  • 1 egg


  • 1/2 cup sugar
  • 4 egg yolks
  • 2/3 cup milk
  • 1/4 teaspoon almond extract
  • handful of almond slices

Here’s what I did:


  1. Combine flour, sugar and salt in a blender or food processor (I used a blender and all went well).
  2. Cut up butter into small pieces and gradually add them to the blender until crumbly consistency occurs.
  3. Add egg and blend until fully incorporated.
  4. Form a dough ball, seal it in a ziplock bag and chill it in the fridge for about 15 minutes.


  1. Mix sugar and egg yolks together until liquid is smooth (using a whisk or fork). I mixed it by hand right in a bowl with a spout…makes pouring into the crusts much easier.
  2. Add milk and mix to combine.
  3. Split chilled dough into ten equal balls and drop into muffin tins.
  4. Use your fingers to spread the dough up the sides of the tins, about 3/4 way to the top.
  5. Pour filling to the tops of each crust.
  6. Garnish with sliced almonds if you want…they looked cute with a little flair.
  7. Bake at 350 degrees for 20 – 25 minutes.
  8. Let the tartlets cool in the pan for about 20 minutes before serving.
  9. Enjoy with your lady loves (or other people, whatever.)

2 Responses to “Egg Custard Tartlets”

  1. tmetz2003 March 25, 2010 at 11:29 pm #

    I need these. In my mouth. Orgasmic.

  2. sprinkles March 26, 2010 at 1:48 am #

    jesus i need to make these more often.

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