Easy Egg Tarts Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 6, 2010
Shells burnt after about 10 minutes at 375F and filling was still runny, very disappointed
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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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Reviewed: Oct. 30, 2007
Absolutely delicious - and I agree, replace the water with milk. YUM
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Cooking Level: Expert

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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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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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Reviewed: Dec. 31, 2004
the recipe was eggcellent!
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Reviewed: Aug. 16, 2003
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!
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