A Homemade Egg Custard Tart Egg tarts can be stored, covered at room temperature, for up to 2 days. You could also refrigerate the tarts. Bring back to room temperature or refresh them by warming in a 300-degree oven for 5 minutes before eating. Bringing them to a full boil can cause the mixture to curdle, resulting in a lumpy, eggy-tasting mixture instead of a thick, silky-smooth custard. When making stirred custards, it's important to start with a whisk, which helps keep the mixture in motion during the early stages of cooking.
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