Friday 7 September 2018

Four Egg Tarts Recipe

An easy to prepare egg tart recipe for a family of four. You only need slightly more than an hour to prepare. This revised recipe was taken from my previous Rice Cooker Egg Tart recipe. I substituted part of the milk by whipping cream, and used oven toaster to bake instead of rice cooker.

Yield: 4 egg tarts


All ingredients in room temperature
Using 55g Omega 3&6 egg

Tart Shell
30g unsalted butter, softened
15g  icing sugar
1/8 tsp low sodium fine salt *
10g beaten egg
60g all purpose flour

Custard Filling
about 45g beaten egg, i.e. the remaining beaten egg
15g caster sugar
45g milk
10g whipping cream/milk
1/4 tsp vanilla extract

* this is the low sodium fine salt


1. Combine softened butter with icing sugar and salt till pale and smooth.

2. Mix in 10g of beaten egg.

3. Fold in the all purpose flour and combine into a smooth dough.

Wrap the dough in a sheet of cling wrap.

And refrigerate it for about 20 minutes.

4. While waiting for the dough, prepare the egg custard filling.
Combine the remaining beaten egg with caster sugar, milk, whipping cream and vanilla extract in a small bowl.

Run the mixture through a sieve into a measuring glass.

I collected about 100ml of custard mixture. Cover and set aside.

5. Divide the dough into 4 portions and roll them into balls.

With the help of the used cling wrap and another tart mould, shape the dough into an even tart shell.

Prick the base of the tart shell with a fork to create some ventilation holes for steam to escape.

6. Place the tart moulds in a baking tray,

and bake in a preheated oven toaster at 170℃ for about 15 minutes, or till the tarts slightly brown.
Or, bake at 180°C for 18 minutes if using oven.

7. Transfer the tart shells out of the oven. Give the custard filling a few stirs, and pour into the 4 hot tart shells.

 8. Reduce the temperature to 160℃ and bake for about 15 to 20 minutes, or till the custard is set. The custard would puff up when it is about ready.  Smaller oven toaster tends to be uneven in heating. So, to ensure even heating, rotate the position of the tarts after about 10 to 12 minutes of heating. 

 9. Let the tarts cool down for about 10 minutes before unmoulding them. I find it easier to remove the tarts from the mould when it is still warm, otherwise the tart will stick to the mould.

Serve warm or cold 😋


  1. May I know for a 55g egg, will I be able to get 55g beaten egg after removing the shell?


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