Flaky Egg Tarts
Lily's Wai Sek Hong Favorites
Lily's Wai Sek Hong Favorites
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  • 15 minus to finish cooking the custard to perfection and this did not mean that the whole tray of tarts will be ready at the same time, uneven hot spots in the oven are to be blamed and this is a common fact. You would have to remove the tarts accordingly and leave the uncooked ones to finish baking. Accordingly means that the tarts with firm custard around the rim and will jiggle slightly in the middle, are to be taken out of the oven. When or if the custard in some of the tarts should puff. open the oven door to lower the oven temperature. These tarts have to be baby-sat for the last part of the baking and they can be moved around for even baking - do not move them if the custard is not firm around the edges, otherwise another regret, the uncooked custard will spill over causing ????????.Do not let this lengthy jabber hinder you from trying to bake some, just heed my advise and you will produce the most delicious tarts ever.Ingredients:Lard Dough
  • 4 ozs lard - melted and kept lukewarm
  • 5 ozs all-purpose flour
  • 1/2 tsp salt
  • 6 ozs all purpose flour
  • 2 tsp sugar
  • 4 1/2 ozs chilled butter - cut into small cubes
  • 1 egg yolk
  • 3 tbsp iced water - more if flour is too dry
  • 3 equal parts.
  • 2 equal parts of the water dough. Fold the last equal part of the water dough over half of the lard dough and then fold the other half of the lard dough together with the water dough over. Seal the edges well.
  • 45 minutes to 1 hour Place dough with narrow side facing you, using the rolling pin, press lightly at intervals to roll to a rectangular 8 x 10 inchs. Fold bottom third of dough over and bring top third down. Press narrow edges firmly to seal and cool in fridge for 30 minutes This is the FIRST rolling.
  • 3 folds TWICE. Cool in fridge after eaching rolling.To line the Tarts: Moulds
  • 1/2 inch bigger than the circumference of the tart mould. Place the cut circle dough into the tart mold. Try to center the dough to the center of the tart mould and press lightly on the sides to get impression from the fluted moulds. Prepared tarts have to be chilled in the fridge for at least 1 hour before baking and at this stage, it can remain chilled for a day and if longer they have to be frozen - wrapped tightly with a few layers of plastic wrap.To make the Custard:
  • 8 ozs sugar
  • 4 tbsps condensed milk
  • condensed milk
  • 2 cups water
  • 4 large eggs
  • 1 tbsp plus 1 tsp custard powder mix with
  • 1 tbsp water
  • 1 tsp vanilla extract
  • vanilla extract
  • 1 minute at a time, stirring after every interval). Sieve this mixture and allow to cool before using to prevent bubbles forming while baking.To Bake Egg Tarts:Preheat oven to 450f.
  • 15 minutes on
  • 450 f and then reduce the oven temperature to
  • 275 f to continue baking for another
  • 15 minutes or until the pastry is browned and the custard is cooked



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