Coffee-Egg Tarts

125 12 servings, 1 tart ( 57 g) each
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12 servings, 1 tart ( 57 g) each

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  • Use pulsing action to process flour, butter and cream cheese product in food processor until mixture forms ball. Roll into 12-inch log on lightly floured surface; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
  • Meanwhile, bring milk almost to boil in medium saucepan; remove from heat. Add 1/4 cup sugar and coffee; stir until completely dissolved. Whisk eggs and remaining sugar until well blended. Gradually add milk mixture, whisking until sugar is dissolved. Pour through fine-mesh strainer; cool.
  • Heat oven to 350ºF. Cut dough into 12 pieces. Roll each piece into ball; flatten slightly. Place in 12 muffin pan cups sprayed with cooking spray. Press onto bottom and almost to top of each cup. Place on foil-covered baking sheet; fill with egg mixture.
  • Bake 30 to 35 min. or until centres are almost set. Cool in pans 15 min. Transfer to wire racks; cool completely.

Traditional Chinese-Egg Tarts

Prepare recipe as directed, omitting the coffee.

How to Store

Keep refrigerated.


  • 12 servings, 1 tart ( 57 g) each

Nutritional Information

Serving Size 12 servings, 1 tart ( 57 g) each
Calories 220
% Daily Value
Total fat 12g
Saturated fat 7g
Cholesterol 75mg
Sodium 120mg
Carbohydrate 22g
Dietary fibre 1g
Sugars 10g
Protein 4g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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