Pinoy Egg Tarts


  • 1 cup confectioners’ sugar
  • 3 cups cake flour
  • 1 cup butter
  • 1 egg, beaten
  • 1 dash vanilla extract
  • 2/3 cup white sugar
  • 1 1/2 cups water
  • 9 eggs, beaten
  • 1 dash vanilla extract
  • 1 cup evaporated milk


  1. In a mixing bowl, mix together the confectioners sugar and flour.
  2. Mix in butter with a fork until it is in small crumbs.
  3. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist.
  4. Add more butter if it is too dry, or more flour, if the dough seems greasy.
  5. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides.
  6. Use 2 fingers to shape the edge into an A shape.
  7. Preheat the oven to 450 degrees F or 230 degrees Celcius.
  8. Combine the white sugar and water in a medium saucepan, and bring to a boil.
  9. Cook until the sugar is dissolved, remove from heat and cool to room temperature.
  10. Strain the eggs through a sieve, and whisk into the sugar mixture.
  11. Stir in the evaporated milk and vanilla.
  12. Strain the filling through a sieve, and fill the tart shells.
  13. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.