• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • Water dough:
  • 300g flour
  • 1 tbsp custard powder
  • 3 tbsp icing sugar
  • 3 1/2 tbsp shortening
  • 3/4 cup water
  • A pinch of salt
  • Oil dough:
  • 180g flour
  • 4 tbsp shortening
  • Filling
  • Syrup:
  • 250g sugar
  • 400ml water
  • 5 eggs
  • Beat with fork and sieve:
  • 1 tbsp evaporated milk
  • A pinch of salt
  • 1/4 tsp vanilla essence


  1. Water Dough: Sift flour for water dough and put in a mixing howl. Add sugar, salt and shortening. Slowly add water and mix well to form a smooth and stiff dough. Cover and leave to rest.
  2. Oil Dough: Rub shortening into the flour and mix well to form a soft dough.
  3. Filling: Mix beaten egg mixture with evaporated milk and salt. Add in 400ml cooled syrup and combine well. Strain the custard mixture into a jug and mix well.
  4. Place oil dough inside the water dough. Fold the corners to the middle to enclose the oil dough. Roll out dough on a lightly floured surface.
  5. Fold the sides in to form three layers and seal the edges. Slightly roll out dough. Repeat the folding then roll out flat into a rectangular piece. Use a cutter to stamp out circles of 9-10cm diameter.
  6. Use the pastry to line lightly greased egg tart moulds. Pour in the custard filling.
  7. Bake in a preheated oven at 180 ÂșC for five to 10 minutes. Cover the tart with a piece of foil and bake for a further 25-30 minutes or until custard is set.

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