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Egg Custard Tart Egg Custard Tart

Ingredients: (for 12 tarts)
      Dough       Filling
    Outer pastry (Water-oil dough)
  • Instant blending flour 150g
  • butter 60g
  • sugar 30g
  • warm water 60ml
    Inner pastry (Oil dough)
  • Best for pastry flour 100g
  • butter 60g
  • Sugar 1/2 cup
  • Milk 2/3 cup
  • 5 eggs
  • Salt 1/4 teaspoon
  • Custard powder 3 teaspoons (optional)
  • Egg yolk

  Measurement Convert  

Make the tarts
  • Prepare the "Crispy Pastry" and divide for 12 shares.
  • Mix and blend all ingredients of filling well.
  • Grease the 12-cup muffin pan and liner each pastry into each cup. Trim and flute crust edges.
  • Fill tarts with filling, brush the exposed crust edges with egg yolk.
  • Put them into 390°F- preheated oven and bake for 20 minutes.
  • Set the baked tarts to cool and ready for serve.

bake cup

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