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    You are in: Home / Recipes / Chinese Style Egg Custard Tarts Recipe
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    Chinese Style Egg Custard Tarts

    Chinese Style Egg Custard Tarts. Photo by Chef Sno

    1/1 Photo of Chinese Style Egg Custard Tarts

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Wildcat's Note:

    Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!

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    Serves: 10-12



    Units: US | Metric

    Crust Ingredient

    Egg Filling Ingredient


    1. 1
      Direction to make crust.
    2. 2
      Mix sugar, butter and flour.
    3. 3
      Then add egg and vanilla extract.
    4. 4
      Mix well.
    5. 5
      Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
    6. 6
      Pull dough and make a ball shape to about 1.
    7. 7
      5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
    8. 8
      Boil sugar and water until sugar is melted.
    9. 9
      Cool down to room temperature.
    10. 10
      Add eggs, vanilla extract and evaporated milk.
    11. 11
      Filter the mixture through the strainer.
    12. 12
      Pour into the tart crust.
    13. 13
      Preheat oven for 10 minutes.
    14. 14
      Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

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    Ratings & Reviews:

    • on May 11, 2013


      I have made Chinese egg custard tarts before using a recipe from a Chinese cookbook but decided to try this recipe. Like other reviewers I ended up with much, too much filling. I also raised the temp to 375. I used the left over filling as a base custard for an improvised bread pudding. I was disappointed with the waste of ingredients and time. Especially since the tarts were for my in-laws.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2010


      That oven temperature is way too hot! I turned mine down to about 350-375 F. It takes a longer cooking time, but turns out great. The consistency is a little different than the ones I've had a dim sum places, but my husband is very happy with them. I also ended up with way more filling than dough. This recipe makes more than 21 custard cups plus leftover filling.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2008


      This came out way too watery and I had loads of leftover filling. I think the amount of water added should be lowered dramatically.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Chinese Style Egg Custard Tarts

    Serving Size: 1 (185 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 487.2
    Calories from Fat 227
    Total Fat 25.2 g
    Saturated Fat 14.3 g
    Cholesterol 241.3 mg
    Sodium 260.1 mg
    Total Carbohydrate 53.4 g
    Dietary Fiber 1.0 g
    Sugars 22.7 g
    Protein 11.8 g

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