Egg Tart Recipe

Sunday, 16 March 2008


I've never really had egg tart till I was 14 years old, and to be honest, I don't really have a crave for it. But my cousin and her daughters love it, so I decided why not. Wai Wai likes it too so I though I'd make it. :)

It was quite simple i guess, compared to making breads.

The egg tarts I made was the Chinese egg tarts served in Dim Sum restaurant, those with the puffy pastry.. mmm~ yummy! :D

And I used butter instead of ghee or lard, so its healthier! :D


Water Dough:
  • 80g plain flour
  • 5g (2 teaspoons) custard powder
  • 5g (2 teaspoons) milk powder
  • pinch (1/8 teaspoon) salt
  • 1 egg yolk
  • 10g butter
  • 12g (1 tablespoon) icing sugar
  • 40ml (approx.) water, adjust as necessary (ice cold)
Short Dough:
  • 100g plain flour
  • 100g butter.

Sugar Syrup:
  • 100g white sugar
  • 200ml water
  • 2 eggs
  • 50ml evaporated milk
  • 150ml Sugar Syrup
  • 1/2 tsp vanilla extract


Pastry preparation:
water dough:

  1. Mix all the ingredients. Add cold water just enough till a soft, yet non sticky dough is formed.
  2. Wrap it in a cling film and chill at least 20 minutes before using it.
Short Dough:
  1. Rub the butter and flour
  2. wrap it with a cling film and chill.
  1. Stir the egg with a chopstick.
  2. Stir in the evaporated milk with a chopstick, slowly. Make sure you dont beat it or it will form bubles and the egg custard will not be pretty!
  3. Add in the vanilla extract
  4. Add in the sugar syrup.
  5. Sieve the mixture and leave it to set.
  1. Make sure that the custard is only 80% full, cause the egg tart will expand when it is cooked. If the custard is more then 80% full, the custard will overfill out and there will be a black rim around the tart. Like mine! :(


Anonymous said...

Your crust looks a bit too thick...