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TinyTan Egg Tarts

Prep time: 20 min

Active time: 45 min

Total: 2 hrs, 30 min

Makes 16 tarts



* 4 eggs, beaten, reserve 2 tablespoons for your pastry dough

* ¾4 cup water, hot

* 6 tablespoons sugar

* ⅛ teaspoon salt, pinch

* ¼ cup evaporated milk

* vanilla extract, a dash, optional


* 2 cups cake flour, plus extra for dusting

*115 g unsalted butter, room temperature

* ¼ cup powdered sugar

* 2 tablespoons egg, beaten

* ⅛ teaspoon salt

* A dash of vanilla extract (optional)


  1. Preheat oven to 400 degrees F

  2. Completely dissolve the sugar in the hot water and set it aside to cool.

  3. Roll out the pastry dough to 12 x 12 inches or 14 x 14 inches and cut out 9-12 circles using a 4-inch cookie cutter. Fit the pastry circles into the foil tart tins and place on a baking sheet.

  4. Whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water together. Stir in the room-temperature sugar solution. Strain the egg mixture into a large measuring cup through a fine sieve. Carefully pour into tart shells, filling to just below the rim, you don't want the mix to overflow.

  5. Bake at 400 degrees for 10-15 minutes until the edges are lightly brown. Please keep an eye on the tarts as they are baking. As soon as the custard starts to puff, you need to open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled.

  6. Once the edges start to brown, reduce the heat to 350 degrees and bake for another 10-15 minutes or until the custard is done. You can test the filling by inserting a toothpick into the center, if it can stand on its own, it's done.

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