Egg Tart


First time making egg tart. This recipe makes about 16 egg tarts using a butter cookie based tart.



  • 125g of butter
  • 55g of icing sugar
  • 1 egg
  • 1 tsp of vanilla extract
  • 200g of all purpose flour
  • 25g of cake flour


  • 2 eggs
  • 70g of icing sugar
  • 150ml of hot water
  • 75ml of evaporated milk
  • 1/2 tsp of vanilla extract

Note: 75ml of evaporated milk and 75ml of the water can be replaced with 150ml of milk.


  1. Bring the butter to room temperature, beat the butter until soft.20161013_203547_%e5%89%af%e6%9c%ac
  2. Gradually add the icing sugar and beat until the butter mixture is light and creamy. 20161013_203830_%e5%89%af%e6%9c%ac
  3. Beat egg and vanilla extract into the butter mixture until fully incorporated. 20161013_204141_%e5%89%af%e6%9c%ac
  4. Gradually pour the sifted all purpose flour and cake flour into the mixture and knead into a dough. 20161013_205042_%e5%89%af%e6%9c%ac20161013_210019_%e5%89%af%e6%9c%ac
  5. Split the dough evenly into 16 round balls. Fill each 7 cm egg tart cups with the dough and flatten the dough into a tart shape. 20161013_212224_%e5%89%af%e6%9c%ac
  6. In a separate bowl, melt the icing sugar with the hot water. Allow it to cool. 20161013_214439_%e5%89%af%e6%9c%ac
  7. Mix egg, evaporated milk, and vanilla extract into the sugar water until fully incorporated.
  8. Sift the egg mixture to remove any bits or foam.
  9. Pour the egg mixture into the prepared tarts. 20161013_221126_%e5%89%af%e6%9c%ac
  10. Preheat the oven to 400 F. Bake the egg tarts in the lower tray of the oven for 10 to 15 minutes, until the tarts turn golden brown.
  11. Reduce the heat to 350 F and bake for 5 minutes. The egg tart will rise, open the oven door slightly to prevent the egg tart from rising too much. Bake for another 5 to 10 minutes until the center is set (If you stick a toothpick in the center, the toothpick should be able to stand on its own). 20161013_225403_%e5%89%af%e6%9c%ac
  12. Remove from oven to cool completely.


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