Original recipe yields 12 servings
Based on a 2,000 calorie diet
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!
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
Shells burnt after about 10 minutes at 375F and filling was still runny, very disappointed