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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 46%
  • Protein: 1.3g
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Carbohydrate: 3.8g
  • Fiber: 0.0g
  • Sodium: 14mg
  • Cholesterol: 43mg

Ingredients

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

Preparation

  1. 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. 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. 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.
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