Egg Tarts II Recipe
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Egg Tarts II

By: Goh Mei Lee  
"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."

Rating: This weblink has been rated 16 times with an average star rating of 4.1 Read Reviews (14)

Rate/Review | 1,138 people have saved this

Prep Time:
40 Min
Cook Time:
20 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 22 - 3 inch tarts
 

Ingredients

  • 2 cups all-purpose flour
  • 1 pinch salt
  • 10 tablespoons butter, diced
  • 1/4 cup confectioners' sugar
  • 1 egg
  • 2 tablespoons cold water
  •  
  • 1 cup water
  • 3/4 cup white sugar
  • 3 eggs
  • 3/8 cup evaporated milk
  • 1/4 teaspoon vanilla extract

Directions

  1. Preheat oven to 400 degrees F (200 degrees C.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 133 | Total Fat: 6.3g | Cholesterol: 52mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2003 by JANICE77 
The egg tarts taste great! But the confectioners' sugar is forgotten to be mentioned in the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2007 by mayura 
Would be a great recipe with a bit of tweaking.. I reduced the sugar to 1/2 cup for the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by IMEILI 
This recipe is good and easy to make but just to sweet, I kind of change the amount of sugar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2006 by Mary 
Deliciously Asian egg tarts. Easy to bake. Cheap dessert. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2008 by iya lim 
Did this a month ago out of curiosity. Used muffin pans instead, and yielded 20 tarts. I was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2004 by PUNKNICK28 
This recipe was alright. I didn't feel like it had the same taste that you find in most dim... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2007 by Demimi 
When I made this recipe, I had twice as much dough as filling, so I ended up making two... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by Cath :) 
This recipe was yummy!! I didn't think the filling was too sweet at all. I substituted... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2005 by gillybegood 
Very sweet but tastes good. I have only made custard part, without the pastry - by pouring... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2008 by dunreadthis 
I loved it but I followed some of the recomendations and cut the sugar down by half and froze... MORE

 
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