Yummy Asian egg tarts! First, mix up a batch of shortcrust dough, then fill them with egg custard and bake.
The egg tarts taste great! But the confectioners' sugar is forgotten to be mentioned in the directions! Anyway, juz mix the confectioners' sugar with the flour and salt to make the crust. Like wat the previous reviewer said, the custard is 2 sweet, so need to reduce the sugar. Other than these, this recipe is a great one for making egg tarts. - 28 Apr 2002 (Review from Allrecipes US | Canada)
Would be a great recipe with a bit of tweaking.. I reduced the sugar to 1/2 cup for the custard, and it wasnt sweet enough for my family. Plus, the dough isn't flaky, like the types you find in egg tarts bought from an asian bakery. I am asian, and I wasn't terribly impressed by this recipe... the pastry was easy to work with, but you should roll the pastry thinner than 1/8'', so you get more egg custard and less pastry in the tart. I'd also advise you to not take out the egg tarts immediately once they are done baking, but to open the oven door, and leave them in for a little longer. This is to keep them from deflating too quickly and cracking in the middle. I'll be working on improving this, I'm sure it can be improved a lot after a few tries, thanks! - 05 Jan 2007 (Review from Allrecipes US | Canada)
Deliciously Asian egg tarts. Easy to bake. Cheap dessert. - 20 Jul 2006 (Review from Allrecipes US | Canada)