Recipe by jennifer chang
"This recipe is super simple to prepare. The result is great! anyone can make it. I'm sure you will be surprised! It tastes fantastic! Yummmmm!"
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25 (2 inch)
unbaked tart shells
1 1/4 cups
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!
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.
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!
Absolutely delicious - and I agree, replace the water with milk.
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
the recipe was eggcellent!
Shells burnt after about 10 minutes at 375F and filling was still runny, very disappointed
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Egg Tarts
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 355
** Calories from Fat: 136
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