Easy Egg Tart

Did you know egg tarts are derived from the Portuguese pastel de nata? These tarts are crisp, flaky crust holding a creamy custard center and super delicious to munch on! 😍 Calling for just a few ingredients, this recipe is all about technique. Try it out and tag us !! 👍🏼

Prep Time

10 min.

Cook Time

70 min.

Total Time

80 min.


Quick & Easy


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 2 cups Cake Flour*
 ¼ cup Icing Sugar
 ½ tsp Salt
 120g Unsalted Butter
 4 Eggs (beaten - separate 2 tbsp)
 6 tbsp Castor Sugar
 ¾ cup Hot Water
 ¼ cup Evaporated Milk
 ¼ tsp Vanilla Essence


  1. Make the pastry - In a large bowl, sift the cake flour, icing sugar and ¼ tsp salt. Then add butter (softened to room temperature) and mix together with your hands until well mixed for about 2 minutes.
  2. Add only 2 tbsp of the beaten egg and combine well until the dough is smooth, then cover it with plastic wrap and refrigerate for 30 mins until it hardens. *(use flour on hands if the dough is too sticky).
  3. Meanwhile, melt castor sugar and ¼ tsp salt with hot water until fully dissolved, and allow to cool.
  4. Add the balance of the beaten eggs and cooled melted sugar mixture together, then add the evaporated milk and ¼ tsp vanilla essence, and mix well.
  5. Strain the mixture to remove any lumps, and set aside.
  6. Preheat the oven to 190℃.
  7. Take out the dough and divide it into 12 portions, roll each portion into a ball and press it into lightly greased tart cases trying to make it as even as possible, put them into the fridge for 15 mins.
  8. Then pour the egg custard mixture into each shell until it is about 80% full. Bake the tarts for 15 mins until they are golden brown and a toothpick can stand in the tart.

NB: If you can’t find Cake Flour: Measure 1 level cup of all-purpose flour, remove 2 tablespoons of the flour and then place the flour into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour & whisk. Use as a substitute for 1 cup cake flour.

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