Egg tarts
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Egg tarts

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From YoRipe by yu en
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120 min



All Purpose Flour
280 g
Unsalted Butter
cubed and cold
210 g
Egg Yolks
2 pieces
50 ml
2 pieces
120 ml
Evaporated Milk
60 ml
Granulated White Sugar
50 g
Vanilla Essence Extract
14 tsp

How to cook

Prepare tart

  • Create an oil dough by adding 200g of unsalted butter and one quarter teaspoon of salt to 140g of sifted flour.
  • Once dough has formed, cling wrap it in the shape of a square and refrigerate for 30 minutes.
  • Create water dough by combining The beaten egg yolk and 140 g of flour in a mixing bowl and mix well.
  • Gradually add 20 ml of cold water and mix continuously until a dough forms.
  • Cling wrap and refrigerate for 30 minutes.
  • Roll out the water dough into a sheet and placed the oil block on it, flatten it with a rolling pin until about 3cm thick.
  • Cling wrap the dough and refrigerate for another 30 minutes.
  • Afterwards, roll out the dough and fold into 4 layers.
  • Get ready your parchment paper. Roll out the dough on the parchment paper and cut it into 8 equal portions.
  • Use a fork to poke holes at the bottom of the tart. Keep them in the freezer if not baking immediately.
  • Pastries that are cold will be flakier when baked.

Prepare custard filling

  • Dissolve sugar in hot water.
  • In a mixing bowl, combine eggs, evaporated milk and vanilla essence.
  • Add the mixture into the hot water solution and use a whisk to gently combine the ingredients. (make sure not to whisk hard as you don't want bubbles to form)
  • Sieve the mixture to ensure the custard is smooth. Do this twice so that the custard is smooth.
  • Fill the tart shells to 80%.

Start baking

  • Bake the tart at 200 degrees celsius for 15 minutes.
  • After that, reduce heat to 180 degrees celsius and bake for another 10 minutes.
  • Leave the oven door open for 5 minutes before removing egg tarts from oven.
  • Egg tarts should be removed from the tart mould when they are warm. They will have soggy bottom if left in the mounds to cool.
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