11 Reviews

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.

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Nashville-Gal May 11, 2013

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.

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cheezeburger June 14, 2010

It is nice recipe but have a lots of left over so I decided to use it in my cake... I added left over custard in my cake

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Sejal K. May 19, 2015

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

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acetonile September 09, 2008

we love these and they're so easy to make.

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Ria 1701 January 19, 2008

compared to the ones sold at bakeries, the filling is way too runny. I added some powder to thicken the mixture and it turned out much better, also i don't know why but i always have to bake it for 30-40 minutes

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cwmew62 November 11, 2007

This recipe is great! It came out perfect the very first time! Thanks for posting!

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hengyueying September 30, 2007

im chinese and i always buy these thank you!!!!!!!!

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Kisses <3 June 28, 2007

This recipe is cool..the tarts taste gd...however i think a lower oven temp like 180 degree (c) baking for 35mins would be gd...cause i tried 230 for 15mins and the tarts got badly burnt..

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Janielle December 08, 2004

This recipe was great!! My first egg tart..and it came out great!! Thanks! The only problem was the amount of calories it contains! But hey! it's good.

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ghigi chiu March 11, 2003
Chinese Style Egg Custard Tarts