Egg Tart

Golden personal mini cakes, with very few ingredients and very light, pleasant and smooth taste.
The biscuit base is crisp and delicious. The zest of lemon, with the ethereal aroma, imparts a very distinctive, lemon texture to the cream.
Try them.
work: 00h:30′ time: 01h:00′ easy: 2/5
Egg Tart

Ingredients (6 tarts)

  • 200 gr/ 7.1 oz flour
  • 3 tbsp sugar
  • 1 egg
  • 100 gr/ 3.5 oz butter, room temperature
Cut the butter into cubes.
Sieve the flour and pour the sugar in.
Add the butter.
Mix lightly with your fingertips until you have a crumby mixture.
In a small bowl beat the egg well and add to flour mixture.
On a floured surface, gather the dough into a ball. Do not knead much.
Divide it into 6 parts, as there are tray compartments.
Take each piece of dough and make it into a ball. Spread in each compartment by pressing the the dough with your thumbs to cover the base and sides of each compartment.


  • 3 eggs
  • 100 gr/ 3.5 oz sugar
  • 100 ml/ 3.4 floz water
  • 100 ml/ 3.4 floz milk
  • 1 lemon zest
In large bowl put all the filling ingredients and beat very well, with egg beater to be homogenized.
Pass the mixture through a sieve.
Pierce the base of each tart with a fork.
Fill in each tray compartment by ¾ with battered and drained mixture of milk and egg.
Place the pan in a preheated oven at 170°C/ 325°F/ Gas 3 for 25'-30' until the tarts are cooked and golden.
Egg Tart