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Reviewed: Mar. 6, 2010

Shells burnt after about 10 minutes at 375F and filling was still runny, very disappointed

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3 users found this review helpful

Reviewer:

Katherine

Reviewed: Oct. 11, 2009

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

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6 users found this review helpful

Reviewer:

weathermom

Reviewed: Oct. 30, 2007

Absolutely delicious - and I agree, replace the water with milk. YUM

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13 users found this review helpful

Reviewer:

Amy Ramos

Cooking Level: Expert

Reviewed: Jul. 14, 2005

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!

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23 users found this review helpful

Reviewer:

WPHILLIPS

Reviewed: Apr. 11, 2005

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.

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11 users found this review helpful