About this recipe: This is a very easy recipe for Chinese egg tarts. Feel free to reduce or increase the sugar used in the pastry and the filling to suit your tastes. Wonderful to serve if you are having a Chinese dinner party.
Full fat milk will work as a substitute for evaporated milk.
Wait I don't understand sieve the egg? Do you want to use the yolk only or the white I don't understand - 05 Apr 2016
I thought it tasted amazing but i would suggest putting the heat down because the pastry can get a little burnt - 27 Jan 2016
Boy, were my parents surprised to come home to find fresh, homemade egg tarts! We're a Chinese family living in San Francisco who go out to Chinatown every weekend, so we know our Chinese dim sum! After starting the crust, I realized I didn't have any evaporated milk, so I substituted instant skim milk powder reconstituted in water (we don't keep milk around the house). It still turned out great! The custard is perfect - just like the ones from Chinatown! Next time, I'll reduce the sugar in the crust because it reminded me of a sugar cookie. I also used a mini muffin tin because I didnt' have any tart shells. I would recommend rolling the dough into balls and rolling them out with a rolling pin because the crust was uneven and a little too thick in some of them. I would also lower the oven temperature next time because the crust was brown before the custard was set, though it may be because I used the mini muffin tin. The house smelled wonderful while these were baking! - 13 Jun 2005 (Review from Allrecipes US | Canada)