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Egg Tarts

Photo: Leigh Beisch; Styling: Dan Becker
Yield Makes 15 tartlets
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.


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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per tart.