Egg Tarts are cute little tarts of delicate buttery flaky pastry crust filled with a silky-smooth egg custard. They're buttery, soft, lightly sweet, and such a delicious dessert treat.

Carefully fold the egg whites into the liquid mixture ... According to our baking pan conversions guide, you can bake this custard cake recipe in two 6-inch round cake pans instead.

Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard ...

Use a little more cornflour if you like your custard thick. Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract ...

The only Portuguese egg tarts I’ve tasted have been based ... is bubbling and browned in spots. Gently shake the pan(s): the custard (which will puff up) should be wobbly, but not liquid.

Start with the salted egg yolk custard filling. Then try a different filling, such as ube halaya jam. This recipe uses cooked salted duck egg yolks, easily found in the frozen or refrigerated ...

Method for custard Place the milk and vanilla pod together in a pan and bring to the boil Meanwhile whisk the egg yolks, cornflour and castor sugar together until thick and pale Pour on the ...

If serving hot, but not immediately pour into a jug, cover the surface with clingfilm and stand in a pan of very hot water. NB the 3 left over egg whites can be used for meringues - you'll need ...