No Oven Egg Tart


For the Dough:

  • 2 cups all purpose flour
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg 1/8 tsp salt

For the Custard filling:

  • 1/4 cup evaporated milk
  • 3 eggs
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1 cup hot water


Make the Dough:

  1. Cream butter. Add Sugar and salt and mix for 1 minute
  2. Add egg and mix well
  3. add flour and mix well. Note: add 1 tbsp of flour if the dough is wet
  4. Knead by hand to form a dough. Note: do not over knead
  5. wrap dough in clingwrap and refrigerate for 30 minutes

Make the Custard Filling:

  1. Dissolve sugar in hot water. Set aside and let it cool
  2. In a bowl whisk eggs
  3. Add simple syrup, evaporated milk and vanilla extract
  4. Mix well
  5. Strain custard mixture
  6. Refrigerate

Assemble and cook:

  1. Lightly grease tart molds
  2. get a small portion of dough and press into the mold to cover the bottom and press the sides too.
  3. Trim the excess dough. Repeat steps for the remaining dough
  4. pour custard mixture into the tart shells
  5. turn the heat down and place a tray inside.
  6. transfer the tart molds inside the pot. Warning: be careful the pot is HOT!
  7. Cover and cook for 20-25 min. Or do the toothpick check. If it comes out clean the egg tarts are cook.
  8. Cool completely before unmolding