Korean Bakery Egg Tart (에그타르트)

Prep time: 30 minutes (plus 1 hour chilling)

Cook time: 25 minutes

Total time: 1 hour 55 minutes

Servings: 12 tarts

Country of Origin

Korea (Adapted from Portuguese / Macanese style)

A Korean bakery style egg tart featuring a flaky, buttery pastry shell filled with a smooth, sweet egg custard, baked until caramelized spots form on top.

Presentation & How It's Eaten

Served warm or at room temperature on pastry liners. Eaten by hand in two or three rich bites.

Ingredients

Pastry Shell:

• 1.5 cups all-purpose flour

• 1/2 cup unsalted butter (cold, cubed)

• 1 tbsp sugar

• 1/4 tsp salt

• 1/4 cup ice water

Egg Custard Filling:

• 4 egg yolks

• 1/2 cup heavy cream

• 1/2 cup whole milk

• 1/3 cup sugar

• 1 tsp vanilla extract

Step-by-Step Directions

1. Make Pastry: Cut cold butter into flour, sugar, and salt using a pastry cutter until crumbly. Add ice water, press into dough disk, wrap in plastic, and chill in fridge for 1 hour.

2. Prepare Custard: Warm milk, heavy cream, and sugar in a saucepan over medium-low heat until sugar dissolves (do not boil). Whisk egg yolks and vanilla in a bowl, then slowly pour warm milk mixture in while whisking continuously. Strain through fine mesh sieve.

3. Roll Shells: Roll chilled dough on floured surface to 1/8-inch thickness. Cut out 12 circles and press into a 12-cup muffin pan to form crust cups.

4. Fill & Bake: Pour strained custard into pastry cups until 80% full. Bake in preheated oven at 400°F (200°C) for 22–25 minutes until custard sets and top surfaces develop dark caramelized spots.

5. Cool: Cool in pan for 10 minutes, then transfer to rack.

Cooking Tips

• Strain Custard: Passing egg custard mixture through a fine sieve removes egg chalazae and air bubbles, guaranteeing a smooth custard texture.

Nutrition Facts

(Estimated per tart)

• Calories: ~210 kcal

• Total Fat: 14g

• Saturated Fat: 8g

• Cholesterol: 95mg

• Sodium: ~65mg

• Total Carbohydrates: 17g

• Dietary Fiber: 0.4g

• Sugars: 8g

• Protein: 3.5g