Old Time Egg Tarts



Has been a long time since i make egg tarts, n i remember very well the 'tart frenzy' i used to have when i first started. Many unsuccessful attempts to eventually better results and am still improving today. Pity those people who were my guinea pigs; i think i must have fed them till they grew very sick of 'tarts' hehe :-P. Nevertheless, i truly appreciate you guys!

Up to today, it has been quite an extensive break; i must say! The last time i recall making egg tarts was back in BJ; n that was dated nearly two years ago. haha, hence the skill. I had quite a tedious time making sure the egg liquid didn't 'wet' the shortcrust pastry; n i still need a lot of practising for that. Oh well, to start with, i only baked TWO this morning for hubby's breakfast; while the remaining is refrigerated until further notice. I find baked egg tarts one of those that can't keep long; the biscuit tends to go soft after one or two days which i believe is due to the moisture from the egg filling. So Best to consume on the day they are out from the oven.

Try making one if you have time, sure a winner!

Old Time Egg Tarts
I used the same shortcrust pastry recipe from here.

Egg Filling:
250ml water
100g sugar
small chunk of ginger (optional)

Boil the above ingredients and cool.

5 eggs
100g evaporated milk/ fresh milk

Mix eggs and milk together. Then add cooled sugar syrup from the above. Mix and strain before adding onto the pastries. Bake at preheated oven at 180oC for 20 minutes.


Ahh, freshly baked egg tart definitely goes very well with a cup of tea or coffee! Bon appetite!