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Macau Egg Custard Tart


8 ounces                                  Butter, soft

4 ounces                                  Sugar, confectionary

1 each                                      egg, beaten

13 ounces                                flour

3-5 drops                                 vanilla extract




  1. Mix sugar, butter and flour.
  2. Then add egg and vanilla extract.
  3. Mix well.
  4. Pull dough and make a ball shape to about 1 inch.
  5. 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.


Egg Filling Ingredient

4 ounces                            sugar

24 ounces                          water

3-5 drops                           vanilla extract

9 each                                eggs (sift egg through strainer after eggs have been beaten)

8 ounces                            evaporated milk (or regular milk is fine too)


  1. Boil sugar and water until sugar is melted
  2. Cool down to room temperature.
  3. Add eggs, vanilla extract and evaporated milk.
  4. Filter the mixture through the strainer.
  5. Pour into the tart crust.
  6. Preheat oven for 10 minutes.
  7. Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

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