Egg Tarts



Egg Tarts Recipe adapted from here

Pastry Crust:

– 230g cake flour (sifted) I used AP Flour
– 140g butter (room temperature)
– 40g powdered sugar
– 20g evaporated milk
– 1 large egg yolk (room temperature)

Egg Custard:

– 4 large eggs (room temperature)
– 90g sugar
– 80g evaporated milk
– 290ml water
– knotted pandan leaves


For the pastry crust, in a large mixing bowl with an electric mixer, beat the butter and powdered sugar until light and fluffy. Add egg yolk and mix together, followed by the evaporated milk. Next add the flour. Mix until the dough starts to come together. Remove and let it rest covered while you prepare the next step.

For the egg custard, in a small saucepan, add water, some pandan knotted pandan leave and sugar and bring to a boil. Turn the heat down and simmer a few minutes.  Remove from heat and let it cool completely. Discard the pandan leaves.

Back to the crust, divide the dough into 14 portions. (I managed to get 19 tarts). Roll each portion into a round ball. Flatten each ball into flat disks with hands. Place a flat disk into a tart tin and mold the dough into a tart shape. Chill in the fridge while you prepare the custard.

In a medium bowl, beat the 4 eggs with a hand whisk. Add evaporated milk and beat until combined. Stir in the syrup. Strain the mixture and remove bubbles with a spoon.

Line the prepared tart tins on a baking sheet. Fill the tarts 80% full with the egg mixture and bake for 18 – 22 minutes at 190C until the egg custard is puffed up a little, and the crust is golden brown. Watch carefully during the last few minutes and do not allow the custard to puff up. Some will bake faster so once, it’s starting to puff, remove them. Continue to bake the rest until done.

Allow to cool for 5 – 10 minutes then unmould. Gently push the sides of the pastry until it’s released then invert the tart tin over and remove the egg tarts carefully. Serve immediately.

Notes: If you prefer darker crust, please pre-bake until pale golden before filling in the custard and continue baking as per instructions.

To get more custard into your tarts, mold the crust slightly above the rim.





  1. Rachel said

    Looks yummy


  2. mchy23 said

    Hi, under the pastry crust, u put powdered sugar n u omitted it, so did u add any other sugar or totally no sugar added?


    • jeannietay said

      Sorry, typo error there. I added powdered sugar.


  3. KELLY NG said

    Love it….!!


  4. Madeline said

    Hi, do you grease the mould before pressing the crust? Thanks!


    • jeannietay said

      don’t have to as the crust are very buttery.


  5. Cindee Lee said

    Hello Jeannie! Would like to confirm something… Is it cake flour as mentioned above, is the same as self-raising flour? Thank you 😊


    • jeannietay said

      No! Self raising flour has baking powder added to it, looki for superfine flour if can’t find cake flour. Or use Pau flour.


      • Cindee Lee said

        Thanks a lot for the info, Jeannie. Appreciated it.


  6. Lokness said

    These look perfect! I love that you added pandan leaves in them. Got to try that one day. Thank you so much for linking back! 🙂

    Liked by 1 person

    • jeannietay said

      Hi! Thank you for visiting, I have baked this before and the boys loved it so much I just have to do it again. 😀 Thank you for sharing your recipe:D


  7. Yungs said

    Hi Jeannie, are these egg tarts pastry still hard/crunchy the next day? I’ve baked egg tarts with few different recipes, but the pastry became soggy and soft the next day. Not sure why… I’ll give your recipe a try! Thanks!


    • jeannietay said

      HI Yungs, I believe egg tarts are to be eaten immediately on the day they were made otherwise it will softened because of the moist egg custard.


  8. Alison said

    Hi me again I’m sorry to bother you I just have a suggestion can you possibly maybe make blueberry cheese tart because you are my favourite blogger 👍🏻and maybe coconut tart….these are just suggestion I hope you do it though FIGHTING 😃Every time I bake tart shells they shrink really badly do you hav any idea why hehe random question


    • jeannietay said

      I dont bake tarts a lot, the only ones i did was egg tarts. you can try the crust recipe.


  9. Fathima shakira said

    Hi, can we use all purpose flour instead of cake flour. Thanks


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