Egg tart

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Do you like egg tarts ? I love them.. and always buy whenever I happened to pass by a bakery. Actually it is not too difficult to make egg tarts. I got this recipe from Bro Rozzan’s blog (check out my blogroll. Tq, bro).

Ingredients for the pastry:

500 gm all purpose flour

125 gm icing sugar (I find it too sweet, try to use less)

250 gm cold butter

2 eggs – medium size

1 teaspoon vanilla essence.

Filling :

250 g water

125 g sugar

5 eggs – medium size

100 g evaporated milk.

Method :

For the pastry, first sieve the flour and the icing sugar. Then mix the flour, icing sugar and butter. (I grated my cold butter first).

Add in the eggs and vanilla essence and mix until it all just blends in (do not over mix). The batter should look like the picture below.


Roll into a ball shape, wrap in plastic clingwrap and let it rest in the fridge for at least 30 minutes.

For the egg filling, boil water with sugar until the sugar has dissolved. Let the syrup cool to room temperature. Then add the eggs and milk. Beat the mixture until all is incorporated. Run the mixture through a sieve and it’s ready to use.

Now, to assemble the egg tarts – take out the pastry from the fridge, shape it into your egg tart mould.

eggtart61.JPG eggtart7.JPG
Bake for 15 minutes at 160 to 180C. Remove from oven, pour the filling in and continue baking for another 15 minutes at the same temperature.

Check so that the filling is set, which means that your egg tarts are ready.

Look what happen to my egg tart, I peeked into the oven and saw this !

Should I panic ? :oops: Don’t worry, after a while when it’s out of the oven, the egg filling will settle down.

In the end, a few of my egg tarts filling sort of shriveled and sunk.. if anyone has any tips on how to avoid this, please let me know.

The recipe above makes about 23 egg tarts, so you might want to halve the recipe if you have a small family/ tummy. Or you can keep the leftover dough in your fridge and use it later. Maybe with a different filling – tuna mayo, or karipap style, up to you.

Happy baking !


dilla says:

ok.tqvm kak min.

Yasmin says:

Waalaikumsalam Dilla, utk air gram = ml. Sama. TQ.

dilla says:

Salam kak min..
nak tanya sikit..
air & susu sejat tu memang dalam gram ke? ada beza tak sukatan gram & ml?
terima kasih.. :)

Yasmin says:

ok Pau, thanks for the info.

pau says:

when the filling puffs up you should have open the oven cover for awhile and it will settle down

Min says:

Hai Tat, thanks to the owner of this recipe, Bro Rozzan. Why ya the tat crust still stick ? Maybe let it rest for a while after taking out from the oven, once it is cool then only take out ? I never had that problem. Butter the mould and then dust with some flour. Try la ya, hope it works.

tat says:

min, i’ve tried this recipe of yours. marvellous. my daughter mmg suke sangat. but how do i get the tart out from its mould without disfigured it ye? i’ve buttered the mould first but still it came out sticking to the mould.

Min says:

Kak Anie, I can email u the prune cake recipe. Please email me first ye. Today no baking session, got some errands to do. Ok, take care.

Kak Anie says:

Min…when r u gonna share your Prune Cake recipe with us….?? Really hope u will….. Aaahh i wish i have your passion for cooking n baking…. i collect recipes…. but seldom…errr rarely bake…. only cook …n that only whatever’s necessary….!!

Min says:

Banyaknye nak kena buat.. egg tart, scones lagi.. boleh demam chef ni..

val says:

min my fav kueh in the whole wide world.u mesti bikin i the tart when i crash at ur home ah