Reviewed: Aug. 5, 2010

Love the filling

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2 users found this review helpful

Reviewer:

kerching

Cooking Level: Beginning

Reviewed: May 8, 2010

Pretty good recipe. Very easy to follow. I recommend using a cookie cuter to get perfectly round tarts

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3 users found this review helpful

Reviewer:

bizzyb

Home Town: San Jose, California, USA

Reviewed: Feb. 9, 2010

I love the tart shell recipe. I use it for apple pie and my family loves it. Maybe I will attempt trying the egg filling next. Thanks

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1 user found this review helpful

Reviewer:

billynn

Reviewed: Aug. 23, 2009

Great receipe! My family enjoyed them tremedously even though I've made the crust too thin. I'll definietly make these again, with thicker crust next time.

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3 users found this review helpful

Reviewer:

jo_tangwh

Reviewed: Mar. 11, 2009

A good recipe for the tart crust egg tart. I cut the sugar in 1/2 and used unsalted butter. The custard took a long time to solidify, and the edges of my tarts got slightly burnt. I would make this again until I find a good recipe for the flakey layered crust type of Chinese egg tart. Thanks!

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Reviewer:

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Anchorage, Alaska, USA

Reviewed: Feb. 22, 2009

This is my first time making egg tarts. I used this recipe and the egg tarts turned out great! Te custard is so soft. Although it was still a little bit on the sweet side for me even after decreasing the sugar to 1/2 cup in the custard. Next time I'll try to use 1/3 cup. The recipe didn't specify if we should use unsalted or salted butter. I used salted butter and added a big pinch of salt, the crust was probably a tiny bit saltier, but still tasted great. So next time I probably won't add the extra pinch of salt and use the salted butter, since I do like the crust to be a little salty. I would definitely recommend this recipe.

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Reviewer:

bbpippo

Reviewed: 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!

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8 users found this review helpful

Reviewer:

iya lim

Cooking Level: Intermediate

Reviewed: Jul. 4, 2008

I loved it but I followed some of the recomendations and cut the sugar down by half and froze it for 30 seconds just cause I forgot bout letting it cool. Defintely needs more cooking time (round 10-15 minutes)

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5 users found this review helpful

Reviewer:

dunreadthis

Reviewed: Jan. 9, 2008

Good recipe. I didn't have butter so I used shortening. I didn't even have a rolling pin, so I just made circles using the palms of my hands - worked out fine. I ended up with 22 of them, using muffin pans.

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Reviewer:

MonicaAnne87

Reviewed: 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.

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7 users found this review helpful