Egg Tarts
Photography: Photo: Leigh Beisch; Styling: Dan Becker; 
Egg yolk, sugar, and milk make a pleasingly dense filling for the light-as-air filo shells. Prep and Cook Time: 30 minutes. Notes: This recipe doubles or triples easily.
| Servings:Makes 15 tartlets | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 package frozen mini filo tartlet shells (15 shells)
- 1 egg white
- 3 egg yolks
- 2 tablespoons sugar
- 2 tablespoons milk
- fiber:0.0 g
- calories from fat:46 %
- saturated fat:0.4 g
- calories:41
- cholesterol:43 mg
- protein:1.3 g
- carbohydrate:3.8 g
- sodium:14 mg
- fat:2.1 g
directions
1. Preheat oven to 325°. Arrange shells on a baking sheet and defrost at room temperature, 15 minutes. Meanwhile, beat egg white until watery but not foamy.
2. With a fine-bristle pastry brush, generously brush inside of shells with egg white, gently working it into crevices. Bake until white is set, about 5 minutes.
3. In a large measuring cup (or other vessel with a spout), whisk yolks, sugar, and milk to combine. Skim off and discard any foam on top of the mixture and let sit 5 minutes (this will ensure tarts with sunny, shiny tops). Pour into shells and bake until set, 8 to 10 minutes.
Note: Nutritional analysis is per tart.
