8 Reviews of Chinese Style Egg Custard Tarts

From: Janielle

On Dec 8, 2004

This recipe is cool..the tarts taste gd...however i think a lower oven temp like 180 degree (c) baking for 35mins would be gd...cause i tried 230 for 15mins and the tarts got badly burnt..

From: Chef #645522

On Nov 11, 2007

compared to the ones sold at bakeries, the filling is way too runny. I added some powder to thicken the mixture and it turned out much better, also i don't know why but i always have to bake it for 30-40 minutes

From: ghigi chiu

On Mar 11, 2003

This recipe was great!! My first egg tart..and it came out great!! Thanks! The only problem was the amount of calories it contains! But hey! it's good.

From: L DJ

On Oct 4, 2002

You have made my day. I used to stop at a little shop when I lived in Seattle for these. Been wanting the recipe. These are wonderful.

From: Kisses <3

On Jun 28, 2007

im chinese and i always buy these thank you!!!!!!!!

From: Ria 1701

On Jan 19, 2008

we love these and they're so easy to make.

From: Chef #949500

On Sep 9, 2008

This came out way too watery and I had loads of leftover filling. I think the amount of water added should be lowered dramatically.

From: Chef #569014

On Sep 30, 2007

This recipe is great! It came out perfect the very first time! Thanks for posting!