Cantonese Egg Tart Recipe

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1 vote | 1806 views

I suddenly felt like eating some egg tarts that we use to get back in Malaysia but since I am million miles away from home, I had no choice but to make it myself! Te original recipe calls for using individual tart shells but I baked mine in a medium size tart tin. The original recipe can also be found


Cost per serving $0.20 view details


  1. Crust:
  2. Refer to my Apple Pot-Pie recipe
  3. (NB: Roll out the dough and line in tart tin size, firmly press to make an even tart shell. Trim away any excess dough)
  4. Custard:
  5. Add sugar into the hot water till dissolved.
  6. Separately whisk the eggs with evaporated milk. Then pour the mixture into the hot water.
  7. Strain the egg mixture (through a sieve) to rid of any foam and pour into the tart shells/tart tin.
  8. Baking:
  9. Preheat the oven to 200 degrees and bake the tart in the lower third rack of the oven for 10-15 minutes or until the edges are lightly brown.
  10. Then lower the heat to 180 degrees. Keep an eye on it as once the custard is puffed up, pull oven door about 2-3 inches and bake for another 10-15 minutes till the custard is cooked through.
  11. Insert a toothpick in custard and if it stands on its own, it's done.
  12. Serve warm.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 69g
Recipe makes 8 servings
Calories 91  
Calories from Fat 22 24%
Total Fat 2.46g 3%
Saturated Fat 1.0g 4%
Trans Fat 0.0g  
Cholesterol 73mg 24%
Sodium 36mg 2%
Potassium 55mg 2%
Total Carbs 14.93g 4%
Dietary Fiber 0.0g 0%
Sugars 14.69g 10%
Protein 2.8g 4%
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