• Prep Time 60 minutes
  • Cook Time 20 minutes
  • Serving For 13 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Sweet Crust:
  • 165g Anchor Unsalted Butter (cold, cubes)
  • 95g Sugar
  • A pinch of Salt
  • 270g All Purpose Flour
  • 1 Egg Yolk
  • Egg Filling:
  • 580g Anchor UHT Whipping Cream
  • 190g Anchor UHT Full Cream Milk
  • 8 Egg Yolk
  • 100g Caster Sugar


    Sweet Crust:
  1. In a mixing bowl with paddle attachment, mix Anchor Butter, sugar, salt and flour together until crumbly and the butter well coated with all the ingredients.
  2. Add in egg yolk mix until become a dough. Rest the dough for 20 minutes in a fridge.
  3. Scale 40g of dough into egg tart mould(5cm diameter) then press evenly.
  4. Put the tarts in a freezer for 30 minutes.
  5. Egg Filling:
  6. Preheat oven at 200c °C.
  7. In a saucepan, heat Anchor Whipping Cream and Anchor Full Cream Milk.
  8. Use a hand whisk to mix egg yolks and caster sugar into a bowl.
  9. Then gradually add in hot cream mixture to the egg mixture.
  10. Pour the sauce into the tart mould 5 cm diameter until reach 80% of the height.
  11. Bake for 15 - 20 minutes.

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