Egg Tarts II Recipe -
Egg Tarts II Recipe
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Egg Tarts II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 22 3-inch tarts Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2003

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 the 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.

Most Helpful Critical Review
Jan 05, 2007

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 tarts 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!

Jul 20, 2006

Deliciously Asian egg tarts. Easy to bake. Cheap dessert.

Oct 13, 2003

This recipe is good and easy to make but just to sweet, I kind of change the amount of sugar used as my family is on sugar watch... Thanks for such a wonderful recipe...most of all it is Asian.

Oct 14, 2008

Did this a month ago out of curiosity. Used muffin pans instead, and yielded 20 tarts. I was too lazy to roll out the dough, so I did as one reviewer suggested and rolled them into balls then pressed them into the pans. The end result was wonderful, but was very bland. I have no idea why, the sugar probably didn't melt. The texture was wonderful, and the custard was so pretty. I gave my professor some and he loved it. My boyfriend did, too. I will try this again, and hopefully the next time will yield me sweeter tarts. :) thanks so much for the recipe!

Sep 07, 2004

This recipe was alright. I didn't feel like it had the same taste that you find in most dim sims resturants, which was what I was looking for. I also, didn't think it was very sweet like most reviewers said. I did think this recipe was easy and fairly quick. I didn't have tartlet cups so I used a muffin pan which worked. Also, I had to bake much longer then what was suggested.

Mar 25, 2007

When I made this recipe, I had twice as much dough as filling, so I ended up making two batches. The first night I took the time to roll out the dough and make the individual tarts, but it took forever! However it was easier to eat and tasted great. For the second batch, I was a little bit in a hurry, so I made the mistake of not beating the eggs all the way. MAKE SURE THIS DOES NOT HAPPEN! The final product was yellow and white and tasted a little bit funny. Also for the second batch, I made one giant custard-pie instead of the individual tarts. This also tasted fine but you have to increase the baking time for a few minutes in order to cook the center, but be careful not to burn the crust. This recipe is just so perfect, and if you use a light butter for the crust, it is healthy too! Also, for both of the batches I did not have evaporated milk, so instead I melted 1 tablespoon of butter into 1/4 cup milk and it tasted fine.

Jan 24, 2005

Very sweet but tastes good. I have only made custard part, without the pastry - by pouring the mixture into a pan. After making this recipe a few times I've found that cutting down on the sugar doesn't change its wonderful taste. For example, I use 1/2 cup of white sugar or so.


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  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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