Tuesday, 18 September 2012

HappyCall mini egg tarts

Produced about 20 mini egg tarts.

Crust ingredients:
70g butter, room temperature
40g icing sugar
30g egg
140g plain flour

The basic ingredients.

Egg filling ingredients:
55g fine sugar
65g milk
Pinch of salt
55g egg

1. Whipped the soften butter till light and pale. Mix in the icing sugar.

Adding icing sugar to the whipped

2. After all the icing sugar is well incorperated with the butter, add in the egg, then followed by the flour.

Adding egg to the butter mixture.

Mix the flour to the butter

3. Let the dough stand for 10 minutes.

The final dough after adding flour.

4. Prepare the egg filling while waiting for the dough. Mix all the ingredients together and strain the egg milk mixture.

Strain the egg mik mixture before
filling up the tart shells.

5. Preheat the HCP to prepare for the baking later.

Warm up the HCP 10 minutes before

6. Scoop a teaspoon of dough and roll it into a ball. Place the dough into the egg tart tray and press out following the contour of the mould.

Scoop a teaspoon of dough and roll it
into a ball.

Place the dough into the
egg tart tray.

Press the dough to thickness
of about 5mm.
7. After completing the tart shells, place the tart tray in the HCPan first, then starts filling the tart shell with egg milk mixture to about 4/5 height. If you fill the tart shells with egg filling before placing the tray in the HCP, you may risk spilling the filling while trying to load the tray to the hot HCPan.
Close the pan lid and bake under medium low heat for about 20 minutes.

When the baking is done, the egg
fillings will billow up.

8. When the baking is done, remove the egg tarts from the tray and cool them on a rack. 
You may savour your mini egg tarts now :)


  1. Looks so delicious. Can't wait to sink my teeth into them....yums!!

    1. Thank you Jeanette. Hope you'll savour your yummy tarts soon :)

  2. where to get this egg tart tray?

    1. Hi Vyvy,
      I bought the tart tray from Rivervale Mall Fairprice quite some time ago


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