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My review
Egg Tarts II
Goh Mei Lee
"Yummy Asian egg tarts! This recipe makes 22 3-inch tarts. First, mix up a batch of shortdough pastry, then fill them with egg custard and bake."
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Ingredients
1 h servings 138Original recipe yields 22 servings (22 3-inch tarts)
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C.)
- In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
- Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
- In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
- In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
- Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.
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Reviews
Read all reviews 2427 Ratings
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Most helpful positive review
4/28/2002
The egg tarts taste great! But the confectioners' sugar is forgotten to be mentioned in the directions! Anyway, juz mix the confectioners' sugar with the flour and salt to make the crust. Lik...
Most helpful critical review
1/5/2007
Would be a great recipe with a bit of tweaking.. I reduced the sugar to 1/2 cup for the custard, and it wasnt sweet enough for my family. Plus, the dough isn't flaky, like the types you find in ...
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4/28/2002
The egg tarts taste great! But the confectioners' sugar is forgotten to be mentioned in the directions! Anyway, juz mix the confectioners' sugar with the flour and salt to make the crust. Lik...
1/5/2007
Would be a great recipe with a bit of tweaking.. I reduced the sugar to 1/2 cup for the custard, and it wasnt sweet enough for my family. Plus, the dough isn't flaky, like the types you find in ...
8/13/2001
This recipe is good and easy to make but just to sweet, I kind of change the amount of sugar used as my family is on sugar watch... Thanks for such a wonderful recipe...most of all it is Asian.
10/14/2008
Did this a month ago out of curiosity. Used muffin pans instead, and yielded 20 tarts. I was too lazy to roll out the dough, so I did as one reviewer suggested and rolled them into balls then pr...
9/7/2004
This recipe was alright. I didn't feel like it had the same taste that you find in most dim sims resturants, which was what I was looking for. I also, didn't think it was very sweet like most re...
3/25/2007
When I made this recipe, I had twice as much dough as filling, so I ended up making two batches. The first night I took the time to roll out the dough and make the individual tarts, but it took ...
1/24/2005
Very sweet but tastes good. I have only made custard part, without the pastry - by pouring the mixture into a pan. After making this recipe a few times I've found that cutting down on the suga...
7/4/2008
I loved it but I followed some of the recomendations and cut the sugar down by half and froze it for 30 seconds just cause I forgot bout letting it cool. Defintely needs more cooking time (round...