Filo Egg Tarts

These Filo Egg Tarts are a delightful combination of crisp, golden pastry and a creamy, custard-like filling. Here’s why you’ll love this recipe:

• Quick and Easy:Made with just a few simple ingredients, these tarts come together in no time—perfect for when you’re short on time but want something special.
• Versatile:The recipe can be adapted to your preferences, with options for refined sugar-free sweetening or adding your favourite flavours.
• Perfect Texture: The contrast between the flaky, crunchy filo pastry and the smooth, creamy custard filling is absolutely irresistible.
• Elegant and Impressive:Despite being so simple to make, these tarts look like they’ve come straight from a patisserie, making them ideal for entertaining or elevating any occasion.
• Healthier Option:With yoghurt and the option to use erythritol instead of icing sugar, these tarts can be a lighter indulgence.

Whether you’re hosting brunch, preparing a treat for afternoon tea, or just looking to satisfy a sweet craving, these Filo Egg Tarts are sure to become a favourite. Let’s get started!

Ingredients

For the tarts (makes 6):

• 3 eggs
• 2 tbsp yoghurt (high protein content)
• 2 tbsp icing sugar or erythritol
• 1 tsp vanilla extract
• Dash of milk (approximately 1–2 tbsp)
• 2 sheets filo pastry
• Olive oil (for brushing)

Equipment you will need to make these Filo Egg Tarts

• Muffin tin
• Pastry brush
• Mixing bowl

Method

Step 1: Prepare the Filo Pastry

1. Preheat your oven to 180°C / 350°F / Gas Mark 4.
2. Cut the filo pastry sheets into smaller squares or rectangles, creating 12 pieces in total.

Step 2: Assemble the Tart Shells

1. Brush the cavities of a muffin tin with olive oil to ensure the tarts don’t stick.
2. Layer 2 pieces of filo pastry in each cavity, gently pressing them in to create a cup shape.
3. Lightly brush the pastry layers with olive oil to help them crisp up beautifully in the oven.

Step 3: Pre-Bake the Pastry

1. Place the muffin tin in the preheated oven and bake the filo shells for 10 minutes, or until they start to turn golden and crispy.

Step 4: Prepare the Egg Mixture

1. While the pastry shells are baking, whisk together the eggs, yoghurt, icing sugar (or erythritol), vanilla extract, and a dash of milk. Whisk until the mixture is smooth and well combined.

Step 5: Fill and Bake the Tarts

1. Once the filo shells are partially baked, remove the muffin tin from the oven.
2. Carefully pour the egg mixture into each pastry cup, filling them about three-quarters full.
3. Place a tray of water on the bottom rack of the oven to create steam, which helps to prevent the filling from cracking.
4. Return the tarts to the oven and bake for a further 15 minutes, or until the filling is set and a toothpick inserted into the centre comes out clean.

Step 6: Cool and Serve

1. Remove the tarts from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack.
2. Serve warm or at room temperature. They pair wonderfully with a dusting of icing sugar or fresh fruit on the side.

Tips and Variations

• Flavour Boost: Add a sprinkle of ground cinnamon or nutmeg to the egg mixture for a touch of warmth.
• Dairy-Free Option:Substitute yoghurt with a dairy-free alternative, like coconut yoghurt.
• Sweetener Swap:Feel free to adjust the sweetness to your liking by adding more or less sugar/erythritol.

These Filo Egg Tarts are a show-stopper that taste as good as they look! Whether you’re hosting guests or simply treating yourself, they’re a surefire way to impress. Give them a go and let us know how yours turn out!

You can see this recipe on instagram: