Egg Tarts

Im still exploring Dublin with my friends…but recently I walked past “GOOD WORLD” Chinese restaurant, on Georges Street.

Then….something caught my eye.


I love em, so my friend & I tried out a recipe we made up together:

Give it a try…!!!

1/2 cup confectioners’ sugar
3 cups all-purpose flour
1 cup margarine (or olive oil, if you prefer)
1 egg, beaten
1 dash vanilla extract (or essence)

Egg Filling
1/2 cup white sugar (or honey)
1 1/2 cups milk (whole, skim, or soy)
8 eggs, beaten (or 6 yolks and 8 egg whites)
1 dash vanilla extract
1 cup milk (whole, skim, or soy)
1/4 cup coconut milk powder (or 1/3 cup skim milk powder)



1. Mix together sugar and flour. Cut in butter/margarine/oil until crumbly. Stir in the egg and vanilla until the mixture forms a dough. The dough will be kinda flaky, but still moist. . Add more marg/butter/oil if it is too dry, or more flour, if it seems greasy.
2. Shape dough into 2 inch balls, and roll out with a rolling pin-press them into the muffin tin (or whatever else you are using.) Leave at least 1cm over the edge (the crust will shrink whem baked) and shape the edges into a triangular tip.
3. Bake the crust for about 5-15 minutes, depending on the thickness in 450 degrees F (230 C). Do not let the edges go brown, just make sure they are solid-ish.


1. Combine the white sugar (or honey) and 1.5 cups water (or milk/soymilk) in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature.
2. Crack & beat eggs. Strain the eggs through a sieve, and whisk into liquid mixture.
3. Dissolve the milk powder into 1 cup milk, and add vanilla essence (or extract)
4. Whisk liquid ingredients all together into one bowl.
5. Sieve 2 to 3 times to make it smooth.
6. Decant through a sieve into the crusts.
7. Bake for 5 to 10 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.



1 Comment so far

  1. Cathal (unregistered) on April 26th, 2007 @ 6:50 pm

    Egg tarts ….sounds like it should work!!

    We’ve got some more Irish receipes on :

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