Coconut Milk Egg White Tart
Lily's Wai Sek Hong Favorites
Lily's Wai Sek Hong Favorites
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  • 1 crust recipe from Hong Kong Egg Tarts.Coconut Milk Custard:
  • 1/2 cup whole milk or 1/2 cup water plus
  • 1 tbsp milk powder
  • 6 tbsp sugar
  • 2 tsp cornstarch
  • 1/4 tsp salt
  • 1 cup Coconut Milk
  • 2 egg whites
  • 2 cup pyrex measuring jug and microwave on high for 1 minute Stir until sugar dissolve.
  • 2 cup pyrex measuring jug. Microwave on high for 1 minute and stir well, mixture should thicken slightly. If it is not thicken, microwave another 20 seconds and stir well. Mixture should be slightly thickened and pourable.To make the egg tarts::
  • oven
  • 450 f Fill crust with the coconut milk egg white custard and put to bake at the lowest rung of the oven for 10 minutes and without opening the oven door, reduce oven temperature to 350 f and continue to bake for another 15 minutes Egg tarts is done when the custard is still jiggling in the center. Remove from the oven and cover loosely with aluminium foil to finish cooking the custard.



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