How to make quick cantonese egg tart


In a bowl, whisk all the ingredients. If you like your tart sweet, substitute the sugar to 1 cup.

This the tart shell that I used. You welcome to use fillo pastry or puff pastry too.

Strain the mixture to the tart shell.

Bake at 400F for 17 min then reduce the heat to 350F for 12-15 min. At the last stage, remember to keep checking it because you don't want the custard to puffed up to high.

When you insert toothpick to the custard and it stand up tall it mean it's ready 😋

Wait for it to cool down and enjoy.


Watch the video: Hong Kong Style Egg Tarts. No Scale Needed. 港式曲奇皮蛋撻 不用量磅簡易點心食譜


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