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Mini Egg and Herb Tartlets

Mini Egg and Herb Tartlets
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Delicately crisp pastry shells filled with soft-cooked eggs, garnished with fresh garden cress, and served alongside juicy cherry tomatoes. These tartlets are a versatile choice for brunch, snacks, or light meals. Simple, elegant, and full of flavor!

Ingredients

Scale

For the Pastry Shells:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • 2 tablespoons cold water
  • ½ teaspoon salt

For the Filling:

  • 6 small eggs (quail or chicken eggs, depending on size)
  • 1 tablespoon heavy cream (optional)
  • Salt, to taste
  • Black pepper, to taste

For Garnish:

  • Fresh garden cress (or microgreens of choice)
  • Cherry tomatoes, halved

Instructions

1. Make the Pastry Shells

  1. Combine the flour and salt in a mixing bowl. Add cold, cubed butter and work it into the flour using your fingertips until it resembles coarse crumbs.
  2. Gradually mix in cold water, one tablespoon at a time, until the dough holds together. Form into a ball, wrap in plastic wrap, and chill for 15 minutes.

2. Shape and Pre-Bake the Shells

  1. Preheat the oven to 350°F (180°C) and grease a muffin tin or tartlet pan.
  2. Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Cut into heart or round shapes and press them into the muffin tin.
  3. Prick the bottom of each shell with a fork to prevent puffing. Bake for 8–10 minutes until lightly golden.

3. Add the Filling and Bake

  1. Crack one egg into each shell. If desired, whisk the eggs with heavy cream before pouring them in. Sprinkle with salt and pepper.
  2. Bake for 5–7 minutes for soft yolks or 8–10 minutes for firmer yolks.

4. Garnish and Serve

  1. Cool slightly, then top with fresh garden cress. Plate with halved cherry tomatoes for added color and flavor.

Notes

  • Serving Suggestions: These tartlets pair beautifully with a fresh salad, roasted vegetables, or crusty bread.
  • Tips & Tricks:
    • Use cold butter for the crispiest pastry.
    • Quail eggs are great for smaller tartlets, while chicken eggs fit larger shells.
  • Storage/Reheating:
    • Store leftovers in an airtight container in the fridge for up to 2 days.
    • Reheat in the oven at 300°F (150°C) for about 7 minutes to maintain the crispness. Avoid microwaving.

Find it online: https://cakeshungry.com/mini-egg-and-herb-tartlets/