Vegetarian Egg Custard Tarts recipe by Billy Wong

Billy Wong

Billy Wong

16th May 2018
Billy Wong

Vegetarian Egg Custard Tarts recipe by Billy Wong

Vegetarian Egg Custard Tarts recipe by Billy Wong from Royal China.


  • Pastry:
  • 1 cup Confectioners' Sugar
  • 3 cups Flour
  • 1 cup Butter
  • 1 Egg beaten
  • 1 dash of Vanilla Extract
  • Filling:
  • 3 cups White Sugar
  • 1½ cups Water
  • 9 Eggs beaten
  • 1 dash of Vanilla Extract
  • 1 cup Evaporated Milk


Method for Pastry:
1. Mix together the confectioners' sugar, flour and butter with a fork until it forms crumbs. Then stir in the beaten egg and vanilla extract until the mixture forms a dough mixture. (The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.)
2. Shape the dough into 1 ½ inch balls, and press the balls into tart moulds. Press 2 fingers to shape the dough edge into an A shape.
3. Preheat the oven to 450˚F (230˚C).
Method for filling:
4. In a saucepan bring to the boil the white sugar and water until the sugar is dissolved, then remove from heat and cool.
5. Strain the eggs through a sieve, and whisk into the sugar mixture.
6. Stir in the evaporated milk and vanilla extract. Then strain the filling through a sieve, and fill the tart shells.
7. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Whole milk will work as a substitute for evaporated milk.

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