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FAB – Chinese Custard Egg Tarts

In Baking, Chinese, Recipes on May 21, 2010 at 3:25 pm

Today’s FAB session was especially quick and hassle-free. From gathering the ingredients till washing up and giving away / gobbling up the tarts — all done within 1 hour! It happened so quick, I thought I might as well complete the entire cycle and make the post right away, while the 4 tummies in this house are still digesting happily.

Back in ’96-’98 when my family was living in Hongkong, I often delighted in the weekly dose of freshly baked custard egg tarts from the bakery nearby my piano school. Aaah… definitely the most lovely memories from those weekly lessons 😛 Those fresh-baked dan tat with their flaky pastries and sweet wobbly eggy filling were absolutely heart- and tummy-warmingly heavenly ~*

Btw, flaky tart cases are now on sale (got sale got S’porean) at fakta / netto for 8kr (~1 euro / SGD$2) for 10 pieces of convenient goodies. What are you waiting for?

Chinese Custard Egg Tarts adapted from Chow Times

  • 1 egg
  • 160ml whole milk
  • 40g sugar
  • 1 tsp vanilla essence
  • 10 ready-made tart shells
  1. Preheat the oven to 200˚C.
  2. Warm the sugar with the milk in the microwave for about 30s until lukewarm (just to dissolve the sugar).
  3. Mix the egg and vanilla essence into the sweetened milk and strain to remove any lumps.
  4. Pour into tart shells (fill to the rim as it will decrease in height as water evaporates) and bake for 12-14min.
  5. Eat them straight from the oven for maximum enjoyment!

*Adjust the sugar for your desired level of sweetness. Mine were slightly less sweet than the one’s at the shop, but I love it this way! 🙂

Look at that quivery custard!

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