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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.
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.
This came out way too watery and I had loads of leftover filling. I think the amount of water added should be lowered dramatically.
we love these and they're so easy to make.
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
This recipe is great! It came out perfect the very first time! Thanks for posting!
im chinese and i always buy these thank you!!!!!!!!
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..
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.
You have made my day. I used to stop at a little shop when I lived in Seattle for these. Been wanting the recipe. These are wonderful.