Monday, 7 March 2016

Egg Tarts

I remember when my daughter went off to a school camp a few years back, I welcomed her home with a surprise homemade egg tart. This time round, before leaving for her school camp, she hinted at me and asked if I was going to welcome her with this yummy treat again. Keeping mum, I teased her with a smile and twinkle in my eye.

After four days of quietness at home without her, I can't believe how much I missed her. She came home excitedly chatting about her camp but stop short when she saw these tarts and her eyes lit up. As she was enjoying her tart, I asked her if it was good. She replied, "Of course, it is! These were made with "LOVE"!"  Haha ... well said, my dear, I guess that's what every mum likes to hear when they slave all day preparing food for the family!

Egg Tarts

(makes 12 small round tarts)


280g plain flour
2 Tbsp icing sugar
2 egg yolks
1 egg white
150g butter

135g castor sugar
150g hot water
4 eggs
250ml milk
1/2 tsp vanilla extract
pinch of salt


To make pastry :-

1) With a mixer, beat the butter and icing sugar till creamy. Add in the egg yolk and egg white and mix till well blended.

2) Add in the flour and mix well. Using your hands, gently bring the mixture together to form a smooth dough. (Take care not to overwork it)

3) For easier handling, you can divide the dough into 2 portions. Flatten them into discs and wrap with clingfilm. Place them in the fridge for about 15 mins.

4) Grease your tart cases well (to enable easier removal of tarts when they are done).

5) Remove the dough from fridge. Depending on the size and shapes of your tart cases, divide the dough into portions.

6) Roll them into balls. Place a pastry ball onto a tart case and flatten it with your palm. Using your thumb, gently spread out the pastry to line the case completely. Try to line the pastry slightly above the edge of your cases.

7) Place the tart cases back into the fridge and refrigerate for at least 30 mins. (this is to prevent shrinkage during baking)

To make filling:-

1) Add sugar to the hot water and mix well till completely dissolved. Set aside to cool.

2) Beat the eggs with milk, vanilla extract and salt.

3) Add in the sugar water and mix well.

4) Sift the above mixture twice to clear any lumps and achieve a smooth consistency.

5) Remove the cold tart cases from the fridge and fill them fully with the egg mixture.

6) Bake the tarts at 180C for about 25 mins. (take care not to overbake or the fillings will become too dry)


To make these egg tarts extra special, you can top them with your favourite
berries and dust with some icing sugar. For this occasion, I've added
blueberries since they are my daughter's favourite!


  1. Your egg tarts look beautiful, the filling is so smooth. Well, anything made with LOVE sure taste yummy.

    1. Hi Veronica, thanks! Yeah, agreed. If you put your heart to it, it will taste good :)

  2. Hi Sandy, do you use salted or unsalted butter? Thanks!

    1. Hi Singtatter, I use unsalted butter for these tarts since it's a sweet dessert.

  3. Thank you, I'm trying to make them now!