Home > Breakfast, Pies and Tarts > Egg Tarts

Egg Tarts

So i made these egg tarts and served it for breakfast yesterday.

So when the question” Where are my favourite egg tarts?” came about on the breakfast table this morning, i knew i hit gold with this recipe.

If i had to guess, these egg tarts are more Chinese than anything else.

Made of a butter cookie like tart shell, this dessert are filled with baked custard

Soft, silky custard on top of a butter cookie.

It’s pretty amazing!

Each of these tart was baked in its individual little tartlet tin.

The crust got baked first before the custard mixture was poured in and the tarts went into the oven a second time.

Sure, it’s double the effort and double the baking time,

But it’s damn worth it!

Egg tarts

Taken from Yochana’s Cake Delight


Pate Sucree:

125 gm. Butter – chilled
60 gm. icing sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence

Egg Custard:

280 gm. fresh milk
160 gm. sugar
3 nos. eggs
1 tsp. rum
1/2 tsp. vanilla essence


(1) For pate sucree: beat butter and icing sugar till wellmixed.
(2) Add in white and yolk and mix.
(3) Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
(4) Bake the tart shell till half-cooked.
(5) For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
(6) Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
(7) Add in rum and vanilla essece.
(8) Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets.

Half baked should be around 10 mins at 175C. I didn’t put the timing cos everybody’s oven is different. Judge yourself and see that it’s like puff up slightly and turned white.

After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it’s cooled. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it’s not cook and if it doesn’t wobble, then it’s set and you can take it out from the oven.

  1. February 28, 2012 at 2:20 pm

    hi, how are you? i tried egg tarts twice and i think they are pretty adventurous making them!

  2. Emma @ Sweet Mabel
    February 28, 2012 at 6:02 pm

    These are so pretty, lovely photographs too!

  3. February 29, 2012 at 12:18 am


  4. February 29, 2012 at 12:27 am

    Love these cute little tartlets!

  5. February 29, 2012 at 2:51 am

    lovely!! Yeah, I just made some fruit tarts too and had some leftover dough. Perfect for making egg tarts!! Great photography!! Interesting that you baked the crust blind first. I guess that would make for an extra crispy and delicious tart!! 🙂

  6. February 29, 2012 at 8:30 am

    Who would not love a good egg tart like that!

  7. February 29, 2012 at 6:45 pm

    Wow, that is so crazy! I was just thinking about wanting to make egg tarts and then you put a recipe up. I definitely want to try your recipe! It’s interesting you put rum into the custard, but do you think I can leave that out if I wanted? Will it drastically change the flavor?

  8. February 29, 2012 at 10:31 pm

    I definitely need to get myself some of those mini tart pans – especially if I can make lovely things like these. 🙂

  9. March 1, 2012 at 8:46 am

    Hi, lovely way to start the day! great pictures 🙂

  10. March 4, 2012 at 5:23 pm

    wow – these are so pretty. i would eat them all!

  11. grace
    March 12, 2012 at 4:30 pm

    these looks nice! does they keep well till the next day?
    Cause mine turn very soft the next day.

    • crustabakes
      March 17, 2012 at 12:37 pm

      Hi grace,
      I keep mine in the fridge and it can last for about three days. The crust might turn a bit soggy though, but it’s still very yummy!

  12. May 8, 2013 at 7:21 am

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    . Amazing .. I will bookmark your blog and take the feeds also?
    I’m satisfied to search out so many useful info here in the put up, we want work out extra strategies in this regard, thank you for sharing. . . . . .

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