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Rating: 4.07 stars
27 Ratings
  • 5 star values: 6
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
22
Yield:
22 3-inch tarts
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Ingredients

22
Original recipe yields 22 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C.)

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  • 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.

Nutrition Facts

139 calories; protein 2.7g; carbohydrates 17.4g; fat 6.6g; cholesterol 48.9mg; sodium 55.1mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/11/2003
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. Like wat the previous reviewer said the custard is 2 sweet so need to reduce the sugar. Other than these this recipe is a great one for making egg tarts. Read More
(49)

Most helpful critical review

Rating: 3 stars
01/05/2007
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 egg tarts bought from an asian bakery. I am asian and I wasn't terribly impressed by this recipe... the pastry was easy to work with but you should roll the pastry thinner than 1/8'' so you get more egg custard and less pastry in the tart. I'd also advise you to not take out the egg tarts immediately once they are done baking but to open the oven door and leave them in for a little longer. This is to keep them from deflating too quickly and cracking in the middle. I'll be working on improving this I'm sure it can be improved a lot after a few tries thanks! Read More
(38)
27 Ratings
  • 5 star values: 6
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/11/2003
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. Like wat the previous reviewer said the custard is 2 sweet so need to reduce the sugar. Other than these this recipe is a great one for making egg tarts. Read More
(49)
Rating: 3 stars
01/05/2007
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 egg tarts bought from an asian bakery. I am asian and I wasn't terribly impressed by this recipe... the pastry was easy to work with but you should roll the pastry thinner than 1/8'' so you get more egg custard and less pastry in the tart. I'd also advise you to not take out the egg tarts immediately once they are done baking but to open the oven door and leave them in for a little longer. This is to keep them from deflating too quickly and cracking in the middle. I'll be working on improving this I'm sure it can be improved a lot after a few tries thanks! Read More
(38)
Rating: 5 stars
07/21/2006
Deliciously Asian egg tarts. Easy to bake. Cheap dessert. Read More
(20)
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Rating: 4 stars
10/14/2003
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. Read More
(17)
Rating: 4 stars
10/15/2008
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 pressed them into the pans. The end result was wonderful but was very bland. I have no idea why the sugar probably didn't melt. The texture was wonderful and the custard was so pretty. I gave my professor some and he loved it. My boyfriend did too. I will try this again and hopefully the next time will yield me sweeter tarts.:) thanks so much for the recipe! Read More
(10)
Rating: 3 stars
09/07/2004
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 reviewers said. I did think this recipe was easy and fairly quick. I didn't have tartlet cups so I used a muffin pan which worked. Also I had to bake much longer then what was suggested. Read More
(9)
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Rating: 5 stars
03/25/2007
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 forever! However it was easier to eat and tasted great. For the second batch I was a little bit in a hurry so I made the mistake of not beating the eggs all the way. MAKE SURE THIS DOES NOT HAPPEN! The final product was yellow and white and tasted a little bit funny. Also for the second batch I made one giant custard-pie instead of the individual tarts. This also tasted fine but you have to increase the baking time for a few minutes in order to cook the center but be careful not to burn the crust. This recipe is just so perfect and if you use a light butter for the crust it is healthy too! Also for both of the batches I did not have evaporated milk so instead I melted 1 tablespoon of butter into 1/4 cup milk and it tasted fine. Read More
(8)
Rating: 4 stars
01/24/2005
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 sugar doesn't change its wonderful taste. For example I use 1/2 cup of white sugar or so. Read More
(6)
Rating: 4 stars
02/25/2007
This recipe was yummy!! I didn't think the filling was too sweet at all. I substituted confectioners sugar with caster sugar for the dough and found it tasted nicer. Also we ended up with way too much filling so I'd either make twice as much dough or half as much filling next time. Yum! Read More
(5)