Mini Egg Tarts for Easter Brunch {recipe}
categories: easter, food and drinks
These Egg Tarts from Sunset Magazine are perfect for Easter brunch. Egg yolks, sugar, and milk in a light filo crust; prep time + cooking = 30 minutes. (Full recipe after the jump.)
Ingredients
• 1 package frozen mini filo tartlet shells (15 shells)
• 1 egg white
• 3 egg yolks
• 2 tablespoons sugar
• 2 tablespoons milk
Preparation
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.
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{photo by Leigh Beisch}
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