Egg Tarts I

Egg Tarts I

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"I love egg tarts!!!! Yummy ..."
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servings 341 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
  3. Bake for 12 minutes.
  4. Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.
  5. Bake for 10 minutes. Cool.



Loved this. We added fresh strawberries once cooled. Thank you Carol Lee for your recipe!

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