Erica and I are totally obsessed with eggs and not so coincidentally so is our mom, who is the most supportive mom any two girls could ask for! So as a small– minuscule– token of my appreciation, I always make sure to include an egg dish in our Mother’s Day brunch tradition. Baking eggs are a great way to entertain for brunch without having to stand over the stove flipping eggs, but you just need to keep a watchful eye on the eggs as they can overcook quickly. Normally, I bake them in ramekins, but for a special occasion like Mother’s Day I like to make them in mini tart shells and add a heart-shaped parmesan crisp!
INGREDIENTS
Ingredients
- 6 eggs
- 1/2 cup heavy cream
- kosher or sea salt
- freshly ground black pepper
- small handful minced chives
- small handful flat leaf parsley
- 1 clove garlic (minced)
- 6 4-inch mini tart molds
Pastry dough ingredients
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1 stick cold butter (cut into 1/8 inch cubes, plus extra for greasing tart pans)
- 3 tablespoons ice water
INSTRUCTIONS
- To make the short-crust pastry, put the flour and salt in the bowl of a food processor. Add the butter and pulse until it resembles coarse meal. Add the ice water and pulse until it comes together into a ball of soft dough. Remove dough and shape into a flat disk, wrap in plastic wrap, and refrigerate at least 2 hours.
- After refrigerating the dough, roll out the dough until about 1/8 inch thick. Work it slowly and be patient as the dough will be cold and hard at first. Grease and flour the mini tart tins. Cut a round piece of the dough a little larger than the tart and lay it in the tin and press it into tin. Then remove the excess dough off the edge of the tin.
- Line the tins with parchment paper and fill with pie weights or dried beans. Refrigerate for one hour before baking. Preheat the oven to 375 degrees (with rack adjusted to the middle position) and when the oven is ready, place the tart tins on a baking sheet, and bake for 20 minutes until the shells are firm.
- Increase the heat to 400 degrees and fill the shells with a tablespoon of cream in each shell and carefully crack an egg in each shell. Combine the parsley, chives, and garlic in a bowl. Season with salt and pepper and add a pinch of herb and garlic mixture on top. Return to the oven and bake for 10 minutes.
- Eggs go from raw to overcooked very quickly and every oven is different so keep your eye on the eggs to make sure they don't over cook. You want to remove them right as the egg whites are almost completely cooked. The eggs will cook a little longer after you take the eggs out so removing them slightly early will ensure you have perfect runny yolks.
- Carefully remove with a small knife by wedging the knife between the crust and the tin and slide it under the tartlet.
(images by HonestlyYUM)
Hi question: when you say “line the tins with parchment paper” do you mean take the dough off of the tins, place parchment paper and then place the dough on top…? I’m confused, as the tins are already greased…
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O yummy, I have teeny quail eggs everyehere, this seems a perfect showoff dish. Delightful! Thank you
I recently stumbled upon your site and am so happy I did! These tartlets look amazing and easy to make. Can you please tell me what size tins you used for this recipe? I have small tins but I’m afraid they may be too small. Thank you!
Thanks so much! I think they were about 2 inches diameter.
YUMYUM
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This looks so good! If I don’t want to buy mini-tart tins, do you think I could use muffin tins instead?
Yes I think that would work if they’re small tins!
I’m always looking for new egg dishes since we have two pet chickens. These look absolutely lovely. I can’t wait to try them.
So pretty.
Do you have instructions for the heart-shaped parmesan crisp?
I didn’t include them here, but it’s very simple! Just shape shredded parmesan into even thin layer on parchment paper and bake for about 4 minutes at 400 degrees or until melted. It hardens when it cools.
I love this idea! however, my mom hates runny yolks. </3
do I just bake it longer if I want the egg to be completely cooked…?
Yup, 2 or so more minutes and the yolk should be cooked through.
Please tell me how I can print out (the text) for a recipe. I can’t find the print icon. Thank you so much!
Hi Mary Beth. We currently don’t have that feature, but we’ll let you know if we add it in the future. Thanks so much for reading!!
baked eggs are easily my favorite way to eat them. never thought about baking them in tarts though. i will have to give this a whirl!
This is so perfect for Mother’s Day and looked so amazing on that table!!
yum yum yum!!! How many tartlets does this recipe make?
It makes 6 tartlets, but you could probably squeeze enough dough for 8 if you re-use the scraps!
Honestly, YUM! 😉
xo Lisa
Making Life’s Lemons
This is such a cool way to dress up eggs!! My mom loves eggs, and we always do brunch for Mothers Day, so this is an awesome idea! Question – do you think I could do any of the crust-making the night before? Where you say to refrigerate the assembled tartlet shells for an hour before baking – could I refrigerate overnight, or do you think that would ruin the crust?
Sure, you can make the dough and refrigerate it overnight and the next day roll it out and bake. Or you could even pre-bake the shells the night before and just keep them stored in a container at room temp. I’ve never attempted refrigerating the uncooked shells the night before although I would be just concerned about wrapping them in plastic wrap so no other unwanted flavors taint your dough!
Thanks for the recipe and photos!
You mention cream in the directions, but not in the ingredients.
Sorry Philip, yes heavy cream. It’s added now!
So pretty and fancy… and yet – I have everything right in my kitchen to make these gorgeous little tartlets! I’m thinking of treating us to a special mid-week brunch with these!