Egg tart is a must-eat dessert if you haven’t. It’s easy to make at home with just a handful of ingredients. Put room-temperature butter in a large mixing bowl and whisk with an electric mixer for about 2 minutes. Yoiu want your butter light and fluffy before proceeding. Sift in powdered sugar and whisk for another 2 minutes until incorporated. Break an egg in a separate bowl, add to the butter-sugar mixture, and beat it.

Measure two cups of all-purpose flour and sift into the mixture until it looks like crumbs. Use your hands to knead the dough until it becomes a dough ball; this will take about 4 minutes. Place the dough in a ziplock bag and fridge it for 30 minutes. Lightly flour your work surface, bring the chilled dough, and roll it to about 1/5 inch thick. Cut the dough with the egg tart mould or a cookie cutter. For the leftovers, make it into a ball, roll it out and cut it into additional dough sheets.

Place each dough sheet in the mould and use your fingers to push it so it fits and is slightly higher than the mould. Place the tart shells in the fridge to chill. To make the filling, add one cup of hot water into a bowl together with sugar and stir until completely dissolved. Let it cool for 30 minutes, then add four eggs, evaporated milk and vanilla extract and whisk to combine.

Strain the mixture into another bowl, then pour the filling into the tart shells about 80% full. Place the baking pan with the tarts on the lower third of your oven in a preheated oven. Bake at 400 degrees Fahrenheit/ 204 Celcius for 10 minutes, then reduce the temparature to 325F/163C and bake for another 10 minutes. Once baked, remove them from the oven and let them chill how they are for 5 minutes or until slightly cooled. Remove the tarts from the moulds and serve.


For the dough;

  • 12 tablespoons (168 g) butter, room temperature
  • Four tablespoons of powdered sugar
  • One large egg
  • 2 cups (240 g) all-purpose flour

For the filling:

  • 1 cup (240 g) hot water
  • Six tablespoons white sugar
  • ½ cup (126 g) evaporated milk
  • Four large eggs
  • One teaspoon of vanilla extract