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Sunday, 12 August 2012

Egg Custard Tarts / "Darn Tart" 蛋挞

The first time I baked Egg Tarts was in last year.  The Egg Tart  was using the ready made puff pastry which is quick and easy.  That time I was not good in making my own crust pastry and dreaded the feeling of rolling and cutting it up to put into the mould.

Well, since I like to eat Egg Tart, I thought I should make the whole thing using crust pastry.  There are so many versions/recipes of Egg Tart and since you are starting from the scratch, you have to try out to find which one suits you the best.

Egg Tarts
Recipe sourced from Small Small Baker

120g sugar
350g water
5 eggs, lightly beaten
100g evaporated milk

1. Heat up water and sugar until sugar dissolves. Leave it to cool.

2. Then add in beaten eggs and evaporated milk. Mix well, sieve the egg mixture and set


300g plain flour
2 tbsp custard powder
2 tbsp milk powder
1 tbsp sugar
1 egg
200g butter

Rub-in Method (cold butter)

Cut cold butter into small cubes. Combine flour, custard powder and milk powder and mix well. Rub in the cold butter, add sugar, mix well and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate before use.

Divide the pastry dough equally into 20 pieces about 30g each (depending on your mould
size). Press the dough into tart moulds evenly.
Fill into the tarts till 90% full. Bake in preheated oven at 180C for 20 mins.

What do I think about this Egg Tarts?  I like the crust but the custard which I find the egg taste a little too strong in there....

  Just nice for my Sunday afternoon tea break...........   Care to join me for tea?


  1. Absolutely delicious! If I joined you for tea, there'll be no more tarts left.

    1. Hello Phong Hong,
      Really? you can eat that lots of egg tarts?

  2. Hi Mel, I come over join you for tea? LOL

    Your egg tart look good, very well baked. I love egg tarts too. Your teapot look cute,very gorgeous design.

    To get rid of egg-y smell you need to add 1 tsp of vanilla extract. For filling I don't use evaporated milk but use milk and custard powder. You can try pandan egg custard, recipe in my blog.

    Have a nice Sunday enjoy your tea.

    1. Hi Amelia,
      Oh I should have invited you over to my house. I will do that the next time!
      Thanks for the tips ~ of adding the vanilla extract! Should have think of that! This is why I said there are many version of egg tart just trying to see which is best to suit me. Will hop over to your blog now....

  3. This is one of my favorite snack/afternoon tea to make and to eat. Yours look so beautiful and perfect. My whole family prefer a pastry crust over puff pastry on egg tarts. I guess it's because it's less greasy and not as guilty after eating 2, or 3. Hahaha...

  4. I was at a Tim Sum Resturant for lunch yesterday and had lots of the egg tarts but yours look much better!

  5. Love your photo this time, I wish to take a egg tart and sip some tea, yummy!

  6. One day I'm going to make this! I always indulge myself with egg tarts at dim sum - I sometimes eat this one first to make sure I'm not too full when I'm ready for dessert. Yep, I'm that crazy for egg tart! :D