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Let’s Catch Up!

So this is my first entry and let’s just say that I am excited to get this show on the road. I have already cook a number of things, but I don’t feel like posting them all at once. So let’s start off with a crowd favorite, shall we?

Cantonese Style Egg Tarts:


Now with any standard recipe you can always change it to your liking. In the case of this website, I guestimated a LOT. Haha, I am a bit lazy sometimes when it comes to conversions, but it all turned out well in the end. For those of you who don’t want to convert, I did it for you (after the guessing I thought it would be a good idea to find out what the REAL measurements were).


1 Cup flour

1/2 Cup butter

1/4 Cup powder sugar

1 egg, whisked/beaten lightly

Dash of vanilla extract


3 eggs

1/2 Cup sugar (caster if you have it)

1 Cup hot water

1/3 evaporated milk

1/2 tsp vanilla extract

Method (making crust):

  1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
  2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
  3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
  4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Method (making custard):

  1. Add sugar into hot water, mix until completely dissolved.
  2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
  3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts):

  1. Preheat oven to 390F. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
  2. Lower the heat to 350F. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.


  1. Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly. (My oven will automatically turn on the heater at the bottom when it turns to “bake mode”. It’s better to check the menu of your own oven and know how your oven is designed.)
  2. At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.

It is really important to follow the method of making to custard…why? Because this just kinda end up not how they are suppose to if you don’t. I am talking about the baking with the oven cracked open a bit part. When I first made them I was like… “Psh, like that is going to make a difference? I’ll just turn down the heat and it will be fine!” When I opened the oven I found that my custard looked flat…*sigh*. But they still tasted nice, just the texture wasn’t where it was suppose to be. Anyway, I hope you enjoyed my first post and happy cooking.

Cantonese Style Egg Tarts


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