Egg Tarts

Rich, buttery and oh so delicious – these egg tarts are simple but full of flavour.

Disclaimer  – Egg Farmers of Alberta have sponsored this post but all thoughts and opinions are my own.

These egg tarts have become my son’s new favourite breakfast. Who can blame him! Rich buttery tarts filled with creamy mascarpone and basil and topped with a whole egg. Like me, he likes his eggs runny so we made these over and over until we were able to get a runny consistency. These can be cooked fully though – they are great either way.

Eggs!

Eggs are so versatile, they are perfect for any occasion. I always make sure our fridge is stocked because they make a quick meal, anytime of the day. In fact, I feel panic when I’m down to six.

Eggs are one of the most nutrient-dense foods and are key to having energy. They are important for a healthy lifestyle building and repairing body tissues and cells, building and maintaining healthy muscles and helping keep your body fluids in balance.

Eggs are a great source of protein and contain many vitamins and minerals. One large Grade A egg contains 6 grams of protein! Eggs contain all nine essential amino acids, which help build protein. Learn more about egg nutrition here.

The Tarts

If you are looking for a recipe that is simple, it doesn’t get easier than this. Despite the minimal ingredients that are used for this recipe, these tarts pack a punch. The tart shells are buttery and flaky, the mascarpone that fills the tart is creamy and decadent and the shards of basil on the cheese is full of flavour. This with a runny egg just works together to create the perfect bite.

To ensure that the tart stays crisp, I opted to bake these tarts before filling them. The tarts were baked at 375 degrees for 15-17 minutes until they were crisp but not fully browned. Just ½ to ¾ tsp of mascarpone at the bottom of the tart shells provides so much creaminess to the dish once everything is baked through.  To this, you add shredded basil, which provides so much flavour.

For the eggs, I opted to separate the eggs. Adding a full egg to the shell caused it to overflow and not cook evenly. Instead, a whole yolk is placed on top of the cheese and basil mixture. Half of the remaining whites were seasoned with salt and pepper and only a portion of them were placed in each tart shell, just enough to fill to the brim.

We love a runny egg so ten minutes was all that was needed to cook the egg. Add an extra few minutes if you prefer your yolk cooked through.

These tarts are perfect for breakfast or for a brunch and can even be packed to go to be eaten later.

Egg Whites

There will be whites left over in this recipe. For the half that do not get used in the recioe, do not throw them out! They make the most delicious egg white omelets. They can also be used to make some delicious meringue. Find the recipe here.

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