Egg Tarts

Photo: Leigh Beisch; Styling: Dan Becker
Egg yolk, sugar, and milk make a pleasingly dense filling for the light-as-air filo shells. Prep and Cook Time: 30 minutes. Notes: This recipe doubles or triples easily.

Yield:

Makes 15 tartlets

Recipe from

Nutritional Information

Calories 41
Caloriesfromfat 46 %
Protein 1.3 g
Fat 2.1 g
Satfat 0.4 g
Carbohydrate 3.8 g
Fiber 0.0 g
Sodium 14 mg
Cholesterol 43 mg

Ingredients

1 package frozen mini filo tartlet shells (15 shells)
1 egg white
3 egg yolks
2 tablespoons sugar
2 tablespoons milk

Preparation

1. Preheat oven to 325°. Arrange shells on a baking sheet and defrost at room temperature, 15 minutes. Meanwhile, beat egg white until watery but not foamy.

2. With a fine-bristle pastry brush, generously brush inside of shells with egg white, gently working it into crevices. Bake until white is set, about 5 minutes.

3. In a large measuring cup (or other vessel with a spout), whisk yolks, sugar, and milk to combine. Skim off and discard any foam on top of the mixture and let sit 5 minutes (this will ensure tarts with sunny, shiny tops). Pour into shells and bake until set, 8 to 10 minutes.

Note: Nutritional analysis is per tart.

Note:

April 2008