Reviewed: May 6, 2012

Excellent recipe. Word of advice, if the egg part is still runny, but the cookie outside is done, take it out. The egg will become more solid when it cools or else it won't be as silky.

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xoxoswtdreamer

Reviewed: May 1, 2012

I wished I read the other reviews b4 I started on this recipe. The quantity for the egg custard is really too much for a dozen tarts, I could have made easily another 7 or 8 tarts with the leftover custard mix. Do half the quantity for the egg custard if you don't wanna waste the eggs! I used soy milk instead of evaporated milk. I added a touch of yellow food coloring to make the custard a deeper shade of yellow. The tarts came out great and I love the texture of the custard, just nice! The tart case texture is not as soft as I thought, it's a little on the crispy side but still tasted great!

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dorean

Reviewed: Feb. 26, 2012

This recipe has the right ingredients, but the proportions are way off. I already know how to make egg tarts, so I just wanted to see what this creates. This came out worse than I expected. Crust was more like a cookie, and the custard lacks any taste (other than the taste of egg). Just to warn everyone: it's obvious this recipe uses too many eggs in the custard (9 eggs!! while you only use 1.5 cups of water and 1 cup of evap. milk?).the amount of custard left over was more than 2.5 cups.

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CookiesAhoy

Cooking Level: Intermediate

Reviewed: Jan. 23, 2012

While the cookie base would make a great cookie, it is most definitely NOT great for the crust of an egg tart. The egg custard center is anything but. I was looking for smooth and velvety custard, but this recipe (followed to a T) resulted in scrambled egg tasting custard that was clumpy when cut into. I will search elsewhere for a truely authentic egg tart recipe.

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SHELL_BELL34

Cooking Level: Expert

Reviewed: Nov. 3, 2011

Hi! I'm 11 and I made this. It is GREAT! I actually only made the filling; My crust was store-bought. The color was a teensy bit light, but the taste and texture was great. At first, I thought there had been like a typo-9 eggs??? But it was good! :D My mom's students loved these. Right before baking, I like to put some blueberries and/or raisins inside. I will probably make this again!!!!

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Reviewer:

elmouw

Cooking Level: Beginning

Reviewed: Oct. 24, 2011

This recipe was really straight forward however I altered the recipe abit and used 1/2 the amount of sugar and confectioners sugar. Also I used 5 eggs instead of 9 and my dad thought the egg tarts were good but still slightly sweet even after altering it :) Luckily it wasn't so bad however I think the temperature was still too high but I guess that depends on your own oven. I put mine to 180 instead and half way through I had to turn my tray I used. However, this was probably since I used a muffic tray instead of a proper shell things. but they still turned out well overall :)

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meetooyouu

Reviewed: Oct. 2, 2011

It's really easy to make and I thought it wasn't bad. For the crust, everyone needs to alternate things to their own taste. What I did to achieve the PERFECT dough was to add more water to make the dough firmer. I then adjusted it to my taste and texture. I haven't done the custard yet, due to lack of eggs. (Hehe) However, I'm going to try following everyone's suggestion and halve the custard recipe. I'll also pretty up the tart texture and use a fork the design it. :) Overall, I'm pretty excited though because I tried a new recipe for these yummy HK egg tarts!

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ChefGracie

Reviewed: Aug. 1, 2011

After reading the reviews on a mediocre crust, I decided to buy sheets of puff pastry and use this filling recipe. 4 stars because I havent done the crust.

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BitsyBit

Cooking Level: Beginning

Reviewed: Jul. 27, 2011

Temperature was way too high because my tart shells burned before the filling was puffed up. I do agree with others that the crust is a bit off in taste/texture, but still very good. The filling is spot on in flavor and texture. We did reduce the recipe by 1/3 for the filling because other comments saying there was more filling than crust. We were able to make 20. Making the tart shells does take some time, I will try this recipe again with pre-made tart shells.

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MISSCHOPSTICKS

Reviewed: Jun. 2, 2011

I live in Australia and tasted a Hong Kong Egg Tart last week while stopping over in Sinapore. I loved it so much that tonight I decided to make my own for a dinner party simple desert. They turned out really well and everyone loved them. I did reduce the sugar a little in both the filling and the base which was still pretty sweet but delicious. Plus we have about 13 left over to take to work tomorrow.

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