Wednesday, March 13, 2013

Mini Egg Tarts

This is my first attempt at Mini Egg Tarts!
Egg tarts have always been one of my favourite snacks and since it didn't seem that difficult to bake, I gave it a try! I must say that it's pretty simple to prepare, though time consuming. 
I spent about 15 bucks for this project that takes 2 hours.
I used two tart moulds: the disposable ones I used in the Mini Fruit Tarts and even tinier ones Phoon Huat.
(5.90 for 12 mini reusable moulds!)
Recipe adapted from: Dreamersloft.

As this recipe's blog post was cranky, here's a repost. 

Mini Egg Tarts Recipe (Yields about 40 mini egg tarts)

180g unsalted butter (I used butter and it was still as good!)
70g icing sugar
(I couldn't find mine so I used castor sugar, in which when you 
bite into the pastry, you can taste the grains of sugar)
340g plain flour
16g evaporated milk (I like Carnation's!)

160g eggs
65g castor sugar
50g evaporated milk
210g water


3 eggs which total to about 184g excluding the shells.

70g icing sugar, but I used castor sugar.

180g butter.

Melt the butter in the microwave till it's somewhat soft. 
I used 20s for this amount of butter.

24g of egg. 
Did I tell you how much I LOVE my dad's electronic scale? (:

340g plain flour.
LOVE these handy containers too.

Add the softened butter to the sugar.

16g of evaporated milk.

Mix the butter and sugar till' you get it mixed.

Mix it till it turns whitish! (:

Add the eggs and mix!


Add the evaporated milk and mix!


Add the flour and mix!

You'll get something like this!

Use your hands to knead it into something like this!
Wrap in a plastic wrapper and place into freezer while preparing custard.

160g worth of eggs.

Evaporated milk: 50g.

210g of water.

65g castor sugar.

Add the sugar into the mixing bowl.

Pour in the eggs!

Add the evaporated milk.

Add the water and mix! 
I cheated and used the whisk from my dismantled electric mixer to whisk!

Remove pastry from freezer and take out 1/2 to work with. 
Place the other 1/2 back into the freezer. 'Soft' pastry is not easy to work with.
Knead dough and pinch into mould.
I usually start with a ping pong ball size ball and pinch the excess off. 
Make your pastry as thin as you can, esp since these are mini tarts!

Bake tarts in preheated oven of 250 degree Celsius for 3 minutes.
Sieve the custard/egg mixture before using.
Remove from oven and pour egg mixture into the tarts.

Return tarts into oven and bake for another 10 minutes or till tarts turn light brown.
The custard should look 'raised' but fret not cos' it'll sink in a bit!

Beautiful tarts!

The larger tarts!

The disposable tart cases made this an easier option and less cleaning! 
This has a lil' too little custard cos' it's shallow.
Shall buy deeper tart cases!

These are the mini ones!
Perfect balance of tart and custard and 'oh-so-easy-to-pop-into-the-mouth'!

These tarts are best eaten fresh from the oven!
If kept over night, it still tastes good but you can always pop it into a preheated oven of 250 degree Celsius for 2 minutes to have it heated up before enjoying it!

The fav boy LOVED this so I guess I'll definitely be baking more of these! 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to OR OR via email at! I look forward to hearing from you! (: 


  1. Hi Cynthia,

    Does the pastry need to add eggs? I couldn't see any egg ingredients mentioned but I saw the pic you add in 16g eggs..

    1. My apologies! Yes! 3 eggs are needed. weight as shown in pictures (:


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