The Crescent Egg Tart is delicious and most convenient to make when you are rush for the desserts. The puffy and fluffy crescent crust is a perfect crust substitute from the normal ones. You will find the most simple and tasty homemade egg tart recipe here.
Egg tart is one of the traditional Chinese pastries that we usually see in a Chinese bakery shop. It tastes the best when it is freshly baked, which the crunchy crust holds the hot creamy custard in the center. If you have tried this amazing pastry, you’d know what I am talking about. A delicious egg tart is made from both the crispy crust and caramelized custard; however, I use the dough from the frozen croissant roll as a crust substitute. In this way, you don’t need to worry about the failure of making it. Believe it or not, this homemade egg tart is good as the one from any bakery shop.
What are the ingredients
- Frozen Crescent Roll
- Heavy Whipping Cream
How to prepare the egg crust with the frozen crescent roll?
- Use the frozen crescent roll from the freezer directly to make a crispy texture after baking. It is unnecessary to thaw at room temperature before use.
- Flatten the croissant rolling dough with a roller and cut it into a small round shape.
- Place the round dough on a foil cupcake liner, and then transfer it to a muffin tin.
How to store the raw egg custard?
- If you have some raw egg custard left, you can keep it in the refrigerator with a plastic film covered. It is good for up to 3 days.
How do you store the leftover egg tart?
- Store the leftover egg tarts in the refrigerator for up to 3 days, and warm in a preheated oven for 5 minutes at 350F.
More simple and healthy recipes
- 1 Roll Frozen Crescent Roll
- 1 Whole Egg
- 1 Egg Yolk
- 130g Milk
- 180g Heavy Whipping Cream
- 40g White Granulated Sugar
- Bring the frozen croissant roll out of the freezer, and place the dough on a flat surface. (Make sure to use the dough directly without thaw).
Flatten the dough with a roller. Cut the dough into a 3.5 inches round shape with a cutter. Then place the round dough on the foil cupcake liner, and transfer it to the muffin tin.
(Since I don't have egg tart molds, it would be easier to bake the egg tarts in this way).
Repeat this step to prepare the rest of the egg tart crusts.
- Preheat the oven to 380F.
- Combine sugar and milk in a large mixing bowl with a whisk.
In another bowl, gently beat the whole egg with the egg yolk. Please don't beat the egg for too long to avoid the big bubbles form.
- Pour the milk mixture into the beaten egg, then mix well.
Add the heavy whipping cream, and mix well with a whisk.
- Pour the filling into the crusts.
- Bake the egg tarts for 25 minutes until they turn a golden brown on the surface.
- Enjoy the egg tarts when they still warm.
Amount Per Serving: Calories: 257Total Fat: 17.3gSaturated Fat: 7.6gCholesterol: 79mgSodium: 325mgCarbohydrates: 20.3gFiber: 1.3gSugar: 8.3gProtein: 4.5g