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Egg Custard Tarts
Yummy Asian egg tarts! First, mix up a batch of shortcrust dough, then fill them with egg custard and bake.
Ingredients
Serves: 22
- Dough
- 2 cups plain flour
- 1 pinch salt
- 140g butter, diced
- 1/4 cup icing sugar
- 1 egg
- 2 tablespoons cold water
- Custard filling
- 1 cup water
- 3/4 cup white sugar
- 3 eggs
- 6 tablespoons evaporated milk
- 1/4 teaspoon vanilla essence
Directions
Preparation:40min ›
Cook:20min ›
Ready in:1hour
- Preheat oven to 200 degrees C.
- In a large bowl, mix flour and salt together. Blend in butter 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.
- Divide dough in half. Roll each half out to 3mm thickness. Using a 8.5 centimetre round fluted cookie cutter, cut out 22 rounds. Press dough into lightly greased 7.5cm tart pans.
- 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.
- 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 and bake for 20 minutes, or until pastry is golden brown and filling is set.
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Reviews and Ratings
Global Ratings:
(27)
Reviews in English (25)
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. - 28 Apr 2002 (Review from Allrecipes USA and Canada)
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! - 05 Jan 2007 (Review from Allrecipes USA and Canada)
Deliciously Asian egg tarts. Easy to bake. Cheap dessert. - 20 Jul 2006 (Review from Allrecipes USA and Canada)
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