This Flaky Sweet Egg Tarts recipe took me many trials and errors to adapt and perfect. When making egg tarts, there is the common problem of the custard sinking after the egg tarts are removed from the oven. I consulted a number of people to ensure my recipe works precisely and that the egg custard filling doesn’t deflate. Here is the simple key to “no sink” egg tarts: do not whisk the egg custard mixture, because whisking incorporates too much air to the filling.
I would like to dedicate this recipe to Jaden Hair of The Steamy Kitchen Cookbook, who loves these sweet treats. Special thanks to pastry chef Betty Trinidad for the valuable “no sink custard” tips, Siew Loon for providing me with the original recipe, and the many testers (Debbie, Ju, Pick Yin) who helped refine this recipe.
Makes 24 tarts Butter, for greasing
- 6 large eggs
- 2 cups (500 ml) milk
- 6 oz (175 g) sugar
- 1/2 teaspoon vanilla extract
- 8 oz (250 g) butter
- 1 large egg, lightly beaten
- 12 oz (350 g) all-purpose flour, sifted
- 2 oz (50 g) confectioners’ sugar
- To make the Filling, beat the eggs very gently with a fork in a bowl. Do not whisk. Mix the rest of the ingredients in a separate bowl until the sugar is completely dissolved. Stir in the beaten eggs to mix well. Strain the Filling using a fine mesh strainer slowly. Repeat 2 to 3 times. Make sure the surface of the Filling has no air bubbles. Chill the Filling in the refrigerator for 30 minutes.
- Mix all the Pastry ingredients together and knead it into dough using your hands, about 10–15 minutes. The dough is ready when it no longer sticks to your fingers.
- Grease the tart molds (3 inches/7.5 cm in diameter) with some butter.
- Divide the dough into 24 dough balls and press them into the molds. The pastry should be thin because the dough puffs up slightly after baking.
- Preheat the oven to 325°F (160°C). Pre-bake the pastry first, about 10–15 minutes.
- Remove the tart molds from the oven and gently pour the Filling into each tart mold, about 90% full. Make sure there are no air bubbles forming on the surface of the Filling.
- Bake the egg tarts at 325°F (160°C) for about 20–30 minutes, or until the Filling is set. Check at the 20–minute mark for doneness.
- Remove the egg tarts from the oven, let cool for 5–10 minutes. Loosen the egg tarts from the molds and serve warm.
COOK’S NOTES: For best results, follow the American measurement here because this recipe needs to be very precise. The metrics conversion has been rounded up. You can halve all the ingredients and make 12 tarts. In warm weather, chill the dough (after you have pressed them into the tart molds) for 10 minutes before baking.
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