Egg Tarts I Recipe

Name: Egg Tarts I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups all-purpose flour; 5/8 cup butter; 1 egg yolk; 7 tablespoons confectioners' sugar; 2 tablespoons evaporated milk; 5 eggs; 3/4 cup white sugar; 1 1/8 cups boiling water; 1/2 cup evaporated milk; 2 tablespoons custard powder; 1/4 teaspoon distilled white vinegar

Servings: persons

2 cups all-purpose flour
5/8 cup butter
1 egg yolk
7 tablespoons confectioners' sugar
2 tablespoons evaporated milk
5 eggs
3/4 cup white sugar
1 1/8 cups boiling water
1/2 cup evaporated milk
2 tablespoons custard powder
1/4 teaspoon distilled white vinegar

1
Preheat the oven to 375 degrees F (190 degrees C).
2
Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
3
Bake for 12 minutes.
4
Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.
5
Bake for 10 minutes. Cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 5/8 cup butter, 1 egg yolk, 7 tablespoons confectioners' sugar, and more.

Yes, Egg Tarts I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg Tarts I

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