Easy Egg Tarts with Digestive Biscuits
Easy Egg Tarts with Digestive Biscuits
Homemade Egg Tarts Using Digestive Biscuits
Today, I made egg tarts using digestive biscuits! This recipe offers a delightful combination of a crispy digestive biscuit crust and a smooth, creamy custard filling. Perfect for beginners and a satisfying homemade treat.
Tart Crust- 15 Digestive Biscuits
- 1 Egg
Egg Filling- 1 Egg Yolk
- 40g Sugar
- 50g Heavy Cream
- 40g Milk
- 2-3 drops Vanilla Extract or Vanilla Oil
- 1 Egg Yolk
- 40g Sugar
- 50g Heavy Cream
- 40g Milk
- 2-3 drops Vanilla Extract or Vanilla Oil
Cooking Instructions
Step 1
First, let’s prepare the tart crust. Place the digestive biscuits into a food processor or blender and grind them into fine crumbs. If you don’t have a blender, you can put the biscuits in a zip-top bag and crush them finely with a rolling pin until they resemble coarse sand.
Step 2
Add the whole egg to the crushed biscuit crumbs. Mix and knead with your hands until a cohesive dough forms. It should be moist enough to hold together but not sticky. If needed, lightly dampen your hands with water to help the dough come together.
Step 3
Line a muffin tin with paper liners or lightly grease each cup. Divide the biscuit dough among the muffin cups. Using your fingers or the back of a small spoon, press the dough down firmly and up the sides of the cups to form the tart shells. Don’t worry about making them perfectly smooth; the goal is to create a vessel for the filling.
Step 4
Now, let’s make the egg filling. In a bowl, whisk together the egg yolk, sugar, heavy cream, milk, and vanilla extract. Stir until the sugar is dissolved and all the ingredients are well combined, creating a smooth, custard-like mixture.
Step 5
Carefully pour the prepared egg filling into the biscuit tart shells. Fill each shell about 80-90% full, leaving a little space at the top to prevent overflow during baking.
Step 6
Preheat your oven to 180°C (350°F). Place the filled tart shells in the preheated oven and bake for approximately 25 minutes. Bake until the filling is set and the tops are lightly golden brown. Oven temperatures can vary, so keep an eye on them after about 20 minutes and adjust baking time as needed. You can test for doneness by inserting a toothpick; it should come out clean.
Step 7
Once baked, carefully remove the egg tarts from the oven. It’s important to let them cool on a wire rack completely before serving. This allows the custard to fully set. Enjoy your delicious homemade egg tarts!
