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Egg Tart

A community recipe by shiela_at

Not tested or verified by Nigella.com

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Introduction

This is my fav dessert (Malaysian food). Give it a try - it's very easy and yummmy.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: approx. 24 cups

Metric U.S.

For the Pastry

200 grams butter
80 grams sugar
360 grams plain flour
1 egg
½ tablespoon vanilla extract

For the Filling

250 millilitres evaporated milk
250 millilitres water
250 millilitres sugar
4 eggs
1½ tablespoons custard
1 tablespoon vanilla extract

For the Pastry

7 ounces butter
3 ounces sugar
13 ounces all-purpose flour
1 egg
½ tablespoon vanilla extract

For the Filling

9 fluid ounces evaporated milk
9 fluid ounces water
9 fluid ounces sugar
4 eggs
1½ tablespoons custard
1 tablespoon vanilla extract

Method

Egg Tart is a community recipe submitted by shiela_at and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix sugar, butter and flour. Add egg and vanilla extract. Mix well. Flatten dough using roller (1/2 cm thick). Then press into tart mould, start from the center then push up until it goes higher than the side.
Bake in oven for 10 minutes (160 degrees). While waiting for the crusts, proceed with the filling.
Add custard and half of the water, stir till well mixed. Boil sugar and water until sugar is melted.
Add eggs, custard mixture, vanilla extract and evaporated milk. Pour into the tart crust.
Bake in oven for 15 -20 minutes (160-180 degrees ) until golden brown and the filling rises up a little bit.

Mix sugar, butter and flour. Add egg and vanilla extract. Mix well. Flatten dough using roller (1/2 cm thick). Then press into tart mould, start from the center then push up until it goes higher than the side.
Bake in oven for 10 minutes (160 degrees). While waiting for the crusts, proceed with the filling.
Add custard and half of the water, stir till well mixed. Boil sugar and water until sugar is melted.
Add eggs, custard mixture, vanilla extract and evaporated milk. Pour into the tart crust.
Bake in oven for 15 -20 minutes (160-180 degrees ) until golden brown and the filling rises up a little bit.