Hey, how tasty egg tarts?

I'm not sure if you m the sweet tarts of the savoury kind Egg and bacon tart For the shortcrust pastry: 175g/6oz plain flour 85g/3oz butter 2 tbsp water 5 eggs 4 streaky bacon rashers, chopped 1 large leek, chopped 25g/1oz butter 25g/1oz plain flour 290ml/½ pint milk 2tsp ready-made mustard 50g/2oz cheddar, grated Method 1. Cut the butter into cubes and add to the flour in a large bowl. Using your fingertips, rub the butter into the flour until you have a mixture that resembles breadcrumbs. Stir in the cold water and bind the dough together. 2. Preheat the oven to 200C/400F/Gas 6. On a floured work surface, roll out the pastry to a 28cm/11in circle. 3. Lift the pastry into a 23cm/9in flan tin and gently press in with your fingers. Trim off the excess. Chill the case for 15 minutes, then line the pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes. Remove paper and baking beans and bake for 5 minutes more. 4. Meanwhile, hard-boil two eggs for 8 minutes. Cool, peel and chop. 5. Dry fry the bacon and leeks for 3 minutes until the bacon is crisp. 6. Put the butter, flour and milk in a small pan. Bring slowly to the boil, whisking until thickened. Simmer for 2 minutes. Stir in the mustard. 7. Scatter the leeks, bacon and chopped egg over the pastry. Beat the remaining eggs into the sauce and season. Pour into the case, add the cheese and bake for 40 minutes until puffed and golden or Custard tart 22cm/9in shortcrust pastry case 300ml/10 fl oz full-fat milk 200ml/7 fl oz double cream 2 large free-range eggs 2 free-range egg yolks 80g/3oz caster sugar pinch ground nutmeg Method 1. Preheat the oven to 190C/375/Gas 5. 2. Bake the pastry case for 15 minutes until firm and browned slightly. 3. Remove the case and turn the oven down to 160C/325F/Gas 3. 4. In a medium saucepan, bring the milk and cream nearly to the boil. 5. Beat the eggs, yolks and sugar together in a bowl. 6. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. 7. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving. or Passion fruit tart For the pastry 225g/8oz plain flour, plus extra for dusting 75g/3oz cold unsalted butter, cut into cubes pinch salt 100g/3½ oz icing sugar, sifted 50ml/2fl oz whole milk 2 free-range egg yolks 1 egg, beaten, for egg wash For the filling 550g/1lb 3½oz caster sugar 150ml/5fl oz water 12 passion fruit, sieved to collect pulp and juice only 9 free-range eggs 300ml/10½fl oz double cream icing sugar, to serve Method 1. To make the pastry, place the flour, butter, salt and icing sugar into a food processor and pulse until it begins to look like breadcrumbs. 2. Add the milk and egg yolks and pulse again until it comes together as a dough. 3. Turn the dough out onto a floured work surface and roll out to a diameter 5cm/2inches larger than that a 28cm/11inch tart case. Push the pastry into the base of the tart case, leaving excess hanging over the sides, and transfer to the fridge to chill for at least 30 minutes. 4. Preheat the oven to 180C/350F/Gas 4. 5. Line the chilled pastry case with aluminium foil and cover with rice or baking beans. Transfer to the oven to bake for 20 minutes, then remove the rice or beans and foil. Brush the pastry with the egg wash and return to the oven to bake for a further ten minutes, until golden brown. Remove from the oven and trim off the excess pastry with a sharp knife. Leave to cool. 6. Reduce the heat of the oven to 170C/340F/Gas 3. 7. For the filling, place 200g/7oz of the sugar and the water into a saucepan and heat gently until the sugar dissolves. 8. Add the passion fruit juice, stir well, then remove from the heat and allow to cool. 9. In a bowl, whisk the eggs with the remaining sugar, until pale and light, then add the cream. 10. Using a slotted spoon, remove three-quarters of the passion fruit pulp from the syrup and add to the cream mixture along with a tablespoon of the cooled passion fruit juice mixture. Reserve some of the remaining juices to use as extra sauce. 11. Pour the egg and cream mixture into the cooked tart case, then transfer to the oven on the middle shelf to bake for about 40 minutes, or until the filling has almost set. It should still be a little bit wobbly, but will carry on cooking after it is removed from the oven and will set. 12. To serve, dust the tart with icing sugar and drizzle with a spoonful of the remaining sauce

It's actually little custard pies. The way some bakeries make it isn't too wholesome because they add cornstarch to the custard mix. Also there is a lot of shortening in the crust. Make it yourself and you know it has good stuff in it. Use a custard pie recipe from any cookbook (or on line). Make yourself a regular pie by purchasing the Pillsbury pie crust in the refrigerated section of the grocery store. I think there are 2 crusts in one package. Takes a lot of eggs and milk too. Follow instructions in custard pie recipe and mix up the eggs, milk, sugar, salt, vanilla according to instructions, preheat your oven, line your pan with the crust, set cake pan on a larger cookie sheet so it'll be easier to handle when you place it into your oven, carefully pour your custard mix into your crust lined pan, bake according to instructions in the recipe. Trick is -- oven must be preheated to the required baking temp. before you place your pie into it. Test by inserting a table knife into your custard -- don't over bake. It's been about 20 yrs since I last made them. If you keep trying, you'll catch on. Good luck.

I've never heard of egg tarts. I hope this helps. BAKED EGG TARTS 150 flour 4 tbsp. lard 1 c. water 6 chicken eggs 3/4 c. sugar 1/4 tsp. vanilla essence Put flour in a large bowl. Place lard in; add water little by little to mix well and freeze the mixture in the refrigerator for 30 minutes to 1 hour. Break chicken eggs into a bowl; put sugar and water in. Stir them until bubbling and then drip vanilla essence into mix well. Take the lard case (1) out; place it on the table top. Knead it into dough. Roll it flat with a rolling pin and cut out 8 tart cases with a tart mold. Spread them one by one into tart cups. Poke holes with fork and apply lard thinly onto them. Filter the (2); skim off froth and pour the egg juice into the tart cases of (3) until 90 percent full. Lay the prepared (4) one by one in a baking pan. Place the pan in the heated oven and bake them at 400 degrees for serving.