Mini Egg Tarts

Ingredients <32 pieces>

【Main ingredients】

  • Cake flour / 172g
  • Milk powder / 5g
  • Unsalted butter / 86g
  • Frosting / 60g
  • Salt / 2g
  • Whole egg liquid / 25g


  • Whole eggs / 100g
  • Sugar / 40g
  • Water / 125g
  • Fresh milk / 22g
  • Salt / 1g

【How to make tart crust】

1. Beat butter, salt and icing sugar until smooth.

2. Add the egg liquid in portions and beat well.

3. Add sifted flour and mix well to form a dough.

4. Wrap in plastic wrap and refrigerate for about 15 minutes.

5. Divide into 32 portions (each portion is about 10g) and roll it into a dough with a diameter of about 4cm.

6. Place the dough on the mini tart plate, cover with lid, bake for 1 minute, take out and let cool.

7. After all the tart shells are completed, replace the top cover of the mini tart pan with the top cover of the cup cake pan (i.e. the third baking pan in the mini tart pan set).

8. Reheat the waffle maker, put in the baked tart shell, and fill it with egg mixture about 9 minutes full.

9. Close the lid and bake for 1 minute, then turn off the power and let the residual heat cook the egg mixture. The time is about 1 to 1.5 minutes. During this period, you can check the condition of the egg slurry. If you see the egg slurry bulging slightly, you can take it out.

【How to make egg paste】

1. Add water and salt to sugar and simmer over low heat until sugar dissolves.

2. Let cool slightly, pour in the egg liquid and fresh milk and mix well. Sieve twice and set aside.


・It only takes 1 minute to pre-bake the tart shell, because it will be re-baked after the egg yolk is poured into it, so the time for making the tart shell should not be too long to avoid over-burning the tart shell during re-baking.



Allie Wong