19th Aug 2011, by Rebecca, filed in Cooking Recipe
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2nd try making egg tarts after seeing Laura’s photo in Facebook. 

Glad that they turned out to be tasty as endorsed by Eugene, Meredith, Sean and my mother-in-law.  However, still got to work on the egg to make it more tasty. 


150g flour
2 tablespoon cornflour
1/4 tsp salt
1 egg yolk
100g butter

1) Mix butter to the flour and cornflour follow by salt
2) Add yolk egg
3) Knead it into a dough
4) Press the pastry into the moulds gently using your two thumbs.  Try not to have a thick pastry bottom.
5) Pook holes into the pastry using a fork

Egg filing
2 eggs
1 tablespoon condensed milk
a pinch salt
100ml evaporate milk
200ml water
2 tablespoon sugar
1/2 tsp vanilla extract

6) Melt water and sugar together
7) Add condensed & evaporate milk, vanilla extract, salt and eggs, beat and mix well
8) Sieve the mixture two times to get a smooth egg filling
9) Pour the egg filling into the pastry moulds
10) Bake it in the oven at 160 degrees celcius for 15-20 minutes.

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