Homemade Classic Egg Tarts

Gather the ingredients. Preheat the oven to 375 F. The Spruce / Kristina Vanni & Eric Kleinberg In a small saucepan over low heat, combine the water and sugar until completely dissolved. Remove from the heat and set aside to cool. The Spruce / Kristina Vanni & Eric Kleinberg In a medium bowl, whisk together the milk and egg. The Spruce / Kristina Vanni & Eric Kleinberg Pour in the cooled sugar syrup and vanilla extract and whisk to combine. Set aside while preparing the crust. The Spruce / Kristina Vanni & Eric Kleinberg In a mixing bowl, cream the butter and sugar until fluffy. The Spruce / Kristina Vanni & Eric Kleinberg Add the egg and vanilla extract and mix well. The Spruce / Kristina Vanni & Eric Kleinberg Mix in the flour until combined. The Spruce / Kristina Vanni & Eric Kleinberg Knead the dough until it softens and becomes pliable. The Spruce / Kristina Vanni & Eric Kleinberg Using small amounts of the dough at a time, press into the bottom and up the sides of small tart pans to form even tart shells. Trim away any excess dough that hangs over the sides. The Spruce / Kristina Vanni & Eric Kleinberg Fill the tart shells with the egg custard. Bake in the preheated oven for 13 minutes until lightly browned. Reduce the heat to 350 F and continue to bake for 15 minutes more or until the custard is set. The Spruce / Kristina Vanni & Eric Kleinberg Allow to cool slightly before removing from the tart pans. Enjoy! Kristina Vanni/Eric Kleinberg