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12 Serves
97 Mins
In a large mixing bowl, combine flour, sugar, and cold butter to create the pastry dough, then chill for 30 minutes.
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PolishVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
65 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
275 mg / 4,700 mgSodium
264 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
24 µg / 55 µgFiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
5 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Whisk together eggs, evaporated milk, sugar, and vanilla extract in a separate bowl until smooth, then strain the mixture to ensure a silky texture.
Roll out the chilled dough and press it into the egg tart molds, ensuring an even thickness.
Pour the custard mixture into the prepared tart shells and bake in a preheated oven until the custard is set and the pastry is golden brown.
19
g66
g29
g
French