Egg Tart | Ingredients Were So Simple | Recipe Egg Tart The Best

I made a crispier and more delicious egg tart because the grain is alive. The dough is also very simple compared to other pastry doughs and it is fun to make. It is easy to knead, but I think it is a satisfying tart with a thin texture and good layers. Even if the dough is thinly panned, it swells well and feels crispy enough. It goes well with the soft, moist custard. I would highly recommend it to anyone who likes crispy tarts. The degree of baking may vary depending on the oven, so it would be better to adjust the color after 30 minutes. Among the egg tarts I made, this recipe looked the best and tasted delicious.


▶About 12 servings.


150g All-purpose flour

35g Unsalted butter 

65g Water

2g Salt

3g Sugar

80g Unsalted butter (for filling) 

6 Egg yolks

135g Sugar

25g Corn starch

370g Whipping cream

250g Milk

8g Vanilla bean paste


1. Add cold unsalted butter to the flour, mix the butter and flour with your hands until the butter becomes small grains, add sugar and salt to cold water, mix, and mix to form a lump.

2. Roll out the dough and spread it with soft unsalted butter, fold 3 folds, wrap in cling wrap, and harden in the refrigerator for 1 hour.

3. Take out the hardened dough, spread it out, apply soft unsalted butter, fold 3 folds, harden in the refrigerator for about 30 minutes, take it out, spread it out, and apply unsalted butter.

4. Roll up the dough, wrap it in cling film and let it harden in the refrigerator for about 30 minutes.

5. Add sugar to egg yolk and mix, add cornstarch and mix, then add boiled milk, fresh cream, and vanilla bean paste and mix.

6. Sift through a sieve and put it in a beaker.

7. Grease the muffin tin with butter, cut the dough into 12 equal parts, put each loaf in the tin, and press with your hands to match the muffin tin.

8. Fill the filling to about 90% and bake in an oven preheated to 180 degrees for 30 minutes.