“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.” - by Goh Mei Lee
Ingredients
Adjust Servings
Original recipe yields 22 3-inch tarts
Directions
- 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.
Nutrition
Amount Per Serving (22 total)
- Calories
- 138 cal
- 7%
- Fat
- 6.6 g
- 10%
- Carbs
- 17.4 g
- 6%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"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 ..." See morethe 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."
mayura
"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 ta..." See morerts 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!"
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