New this month
Get the Allrecipes magazine

Easy Egg Tarts

"This recipe is super simple to prepare. The result is great! anyone can make it. I'm sure you will be surprised! It tastes fantastic! Yummmmm!"
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 355 cals
Original recipe yields 12 servings (25 tartlets)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Dissolve sugar in water. Beat in eggs.
  3. Divide into tartlet shells and bake at 400 degrees F (200 degrees C) for 20 minutes.

Nutrition Facts


Per Serving: 355 calories; 15.1 g fat; 48.4 g carbohydrates; 6.3 g protein; 78 mg cholesterol; 178 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 8
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I used milk instead of water to give it that creamier taste. It reminded me of the ones I used to buy in Greggs Bakery back home in England but better!

Most helpful critical review

This tasted like Extra Sweet scrambled eggs...one to many eggs I think. My kids wouldnt even touch it! The only good thing is..it baked up nice...ie didnt burn. Thumbs down, what a waste.

Most helpful
Most positive
Least positive
Newest

I used milk instead of water to give it that creamier taste. It reminded me of the ones I used to buy in Greggs Bakery back home in England but better!

these are the BEST egg tarts i have every had! as i say, homemade is always better than store bought. i will be using this recipe again!

Absolutely delicious - and I agree, replace the water with milk. YUM

This tasted like Extra Sweet scrambled eggs...one to many eggs I think. My kids wouldnt even touch it! The only good thing is..it baked up nice...ie didnt burn. Thumbs down, what a waste.

excellent! easy & quick. I used sweet frozen prepared tart shells & substitued milk for the water. tastes just like the chinese egg tarts you get at dim sum

the recipe was eggcellent!

Shells burnt after about 10 minutes at 375F and filling was still runny, very disappointed

tiz recipe.it turn out pale and taste so awful. its like sweet,VERY sweet bake scramble eggs.