Ingredients1 h servings 177
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine the water and white sugar in a saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature.
- Beat the eggs in a large bowl; add the evaporated milk and continue beating. Pour in the cooled sugar water and mix until well combined. Place the tart shells on a baking sheet. Strain the filling through a sieve, and fill the tart shells.
- Bake in the preheated oven until the filling has puffed a little bit, about 20 minutes.
Per Serving: 177 calories; 7.5 25.3 2.6 32 105 Full nutrition
ReviewsRead all reviews 8
This is not too sweet and use very few eggs to make 2 dozens. Very easy and popular among Asians. Thank you for posting!
just tried this recipe and indeed it is just perfectly sweet. but I used tenderflake frozen crust, and the top of the crust was all burned after 15minutes. i'll try to adjust the time or tempera...
It is an excellent recipe! but the baking time maybe too long for me. For me,18 mins is enough.
the filling is a solid recipe; it sat up nicely and was perfectly soft, sweetness level was perfect but I did add a pinch of salt, may try adjustments for real vanilla bean or coconut milk on my...
I couldn't sieve the egg mixture since I didn't have one, but it didn't matter in the result. I may reduce the sugar in the future, though, because it did seem a little too sweet.
Delicious! I made almost exactly to the recipe but added 1/2 teaspoon of vanilla and a pinch of nutmeg on top of each. Perfect amount for 2 dozen tarts. I couldn’t sieve but they were perfect ...
I love this recipe so much! It is very simple and when my friend tried it she said it was like the real deal! :3