Egg Tart Recipe



  • 448 gm All Purpose Flour
  • 1 chinese soup spoon of milk powder (about 1 1/2 tbsp using normal spoon)
  • 2 pinch of salt
  • 4 tbsp of icing sugar
  • 350gm of butter (room temperature)
  • 2 egg york (egg york add into flour mixture)(Leave the egg white to brush pastry)


  1. Sift flour, salt and icing sugar together
  2. Rub butter lightly into sifted flour till mixture resemble bread crumbs
  3. Add egg york and little bit of cold water to form a dough
  4. Chill dough in refrigerator for 30 minutes
  5. Grease egg tart mould with butter
  6. Form a small ball and push into centre of tart mould and press in all round to fit the mould using both of your thumb
  7. Prick pastry with a fork
  8. Brush egg white at the side of your tart
  9. Fill in egg mixture (See below)
  10. Put into oven at 180 celcius for 10 mins then lower to 120 celcius for 40 mins. On the 25th minutes take out tray and turn tray to the other side.


  • 5oz sugar = 140gm caster sugar
  • 8oz hot water

Ingredient (A)

  • 4 tbsp Ideal Milk
  • 1/2 tsp vanilla essence
  • 4 eggs


  • Boil 8 oz of water in a pot, add 5 oz of sugar and mix together to dissolve
  • After that, cool down to room temperature (make sure it’s cool down to room temperature coz if it’s boiling hot, your eggs will curdle)
  • Add Ingredient (A)
  • After adding all these, whisk and sieve out air pocket with a sieve.


After some time if you leave your dough too long in room temperature, it tends to wet. Put into refrigerator for 30 mins and continue pressing into your egg tart mould.

(Make 36 egg tart)



Gas mark 4 for 20 mins, then take out bake the other side for 15 mins under gas mark 2

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