Royal China Restaurant’s Egg Custard Tarts



1 cup Confectioners’ Sugar
3 cups Flour
1 cup Butter
1 Egg, beaten
1 dash Vanilla Extract


3 cups White Sugar
1½ cups Water
9 Eggs, beaten
1 dash Vanilla Extract
1 cup Evaporated Milk (whole milk will work as a substitute)


  1. Mix together the confectioners’ sugar, flour and butter with a fork until it forms crumbs.
  2. Stir in the beaten egg and vanilla extract until the mixture forms a dough mixture. The texture should be slightly moist. Add more butter if it is too dry, or more flour if the dough seems greasy.
  3. Shape the dough into 1 ½ inch balls, and press the balls into tart moulds. Press two fingers to shape the dough edge into an A shape.
  4. Preheat the oven to 450˚F (230˚C).
  5. In a saucepan, bring to the boil the white sugar and water until the sugar is dissolved, then remove from the heat and allow to cool.
  6. Strain the eggs through a sieve, and whisk into the sugar mixture.
  7. Stir in the evaporated milk and vanilla extract. Then strain the filling through a sieve, and fill the tart shells.
  8. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling has puffed up a little.

To read about the Foody Traveller’s experience eating dim sum and these custard tarts, see the Royal China Restaurant review.

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