Chinese Egg Tarts – Cookie crust version

This recipe is different from my previous recipe of egg tart, in the aspect of the crust.  My daughter prefers this cookie-like crust.


Chinese Egg Tarts - Cookie Crust texture

  • Servings: 4-6
  • Time: 2hr
  • Difficulty: easy
  • Print

INGREDIENTS (make 24 tarts)

24 tart shells, greased


  • 2 stick of butter, room temperature
  • 1/2 cup of icing sugar
  • eggs, lightly beaten
  • 1 tsp vanilla extract
  • 3 cup plain flour
  • 6 tbsp cake flour
  • 1 tsp kosher salt


  1. Using hand beater, beat butter and sugar together till creamy.
  2. Add egg and vanilla, and beat till combined.
  3. Shift in the flour and salt mixture slowly, while beating the mixture.
  4. Knead lightly into a dough. 
  5. Place the dough in a bowl, and set aside in the refrigerator while preparing the custard.
Ingredients of custard:
  • 2 heaped tsps custard powder (bird’s eye brand)
  • 1 tbsp water
  • 4 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 3 tbsp condensed milk
  • 455ml water
  1. Preheat oven to 350F.  Stir custard powder with 1 tbsp of water in a mixing bowl.  Add beaten egg and vanilla.  Beat till well combined. Set aside.
  2. In a saucepan, stir together sugar, water, and condensed milk and heat over medium heat.  Turn off the heat once the sugar is dissolved and the liquid mixture is heated (not boiling).
  3. SLOWLY pour the hot liquid mixture into the beaten egg mixture while whisking the egg mixture.  Continue whisking till all hot liquid mixture is used up.
  4. Remove the crust mixture from refrigerator. Place dough on a floured counter surface.  Roll into 0.1 inch thick.  Use a round cutter to cut round shapes slightly smaller than tart shells. Press lightly on the bottom and the sides to get impression from fluted tins.  Prick the bottom of shells with sharp sticks.
  5. Place prepared tart shells on a baking tray.  Pour egg mixture into the prepared tart shells just before baking.
  6. Bake for 30 minutes, rotating baking tray after 15 minutes.   The custard should puff up a little and pastry should turn golden brown.  If not, bake for another 5 minutes
  7. Remove from oven to cool, and place egg tarts on muffin cups. Serve warm.

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