Egg Tart Recipe (Normal Crust)

Ingredients
Crust
300g Plain Flour
135g Unsalted Butter (soft)
37g Custard Powder
1 Egg
104.5g Icing Sugar
37g Vanilla Powder

1. Pre-heat oven to 220˚C.
2. Mix all ingredients in a bowl & knead it into a dough.
3. Roll the dough till it's about 0.2cm thick (depends on how thick you prefer your tart crust to be)
3. Cut out the shape of the egg tart (round). For me, I invert my cup/glass to cut.
4. Place the dough into the mould (aluminium egg tart cups)& pressed to secure it in shape.

Egg Filling
250ml Water
5 Eggs
125g Sugar
75g Evaoprated Milk or Milk
A few drops of Egg Yellow (for colour)
A few drops of Vanilla Essence


1. Whisk the eggs in a mixing bowl.
2. Add Sugar & whisk. Then add Water, Evaporated Milk & Vanilla Essence & mix well.
3. Sieve the filling into a teapot or a measuring cup & pour it over the tarts you have prepared earlier. If there are bubbles, simply remove them dabbing a paper towel on the bubbles. They will 'suck up' the bubbles.
4. If your oven does not have the function of having only the lower heat, you can place a tray at the topmost of your oven to block the upper heat. This is to prevent overcooking your egg filling.
5. Place the tray with your egg tarts at the most bottom of your oven.
6. Bake for about 10-15mins or once the egg filling is not wobbly when you tap the egg tart, it's ready.