Egg Tarts by Yee Wai Lay/ Judy Wong


1) sugar 100g
2) egg 1
3) Butter 175g
4) Plain flour 350g


1) Whole eggs 6
2) Egg yolks 4
3) Golden syrup 200ml
4) Fresh Milk 200ml
5) water 200ml
6) Honey 2 tsp


1) preheat oven to 180c

2) pastry;
place sugar, eggs & butter in mixer & beat til sugar is just dissolved. Add sifted flour & mix till dough hold together. Divide dough into small portions & press dough evenly onto moulds. Bake at 180c for about 8mins, then remove & let it cool

3) golden syrup;
Dissolve 140g sugar in 120ml water & bring to boil. Add 2 slices of lemon & let it cool

4) custard;
Lightly beat eggs & egg yolks. Combine egg mixture with golden syrup, water, milk & honey. Mix well and strain. Pour into 1/2 baked pastry shells & bake @ 170c till custard is set. To avoid burning custard, release some heat by very briefly opening oven door 1/2way during baking.