Egg Tart
Hawker • Singapore
About Egg Tart
Flaky pastry shell with smooth egg custard — Hong Kong style
How to Make Egg Tart (Traditional & Healthy Version)
Egg Tart is a beloved snack found in almost every Singaporean kopitiam and bakery, reflecting the vibrant fusion of cultures that define Singaporean cuisine. With roots in colonial-era confections and refined through generations of local hawker ingenuity, Singaporean Egg Tarts have become an iconic treat, enjoyed by all ages. The silky, custard-like filling nestled in a crisp, buttery pastry shell is a comforting reminder of after-school snacks and weekend breakfasts across the island. In Singapore, Egg Tarts are more than just a sweet indulgence; they are a celebration of the country's multicultural heritage. The dish is often spotted in glass cases at bustling hawker centres, tempting both locals and tourists alike. The subtle aroma of baked custard and flaky pastry is unmistakable—a staple at family gatherings and tea breaks. Opting for a healthier, homemade version allows you to enjoy this classic snack without compromising on taste or nutrition, making it an excellent choice for anyone tracking calories or macronutrients.
Ingredients(for 2 medium tarts (approx. 60g each))
- 1/2 cup Whole wheat flour (for a healthier crust)
- 1/2 cup All-purpose flour (mix for crisp texture)
- 40g Unsalted butter (cold, cut into cubes)
- 2 Eggs (large, at room temperature)
- 1/3 cup Low-fat milk (or reduced-fat fresh milk)
- 2 tbsp Raw cane sugar (less processed sugar)
- 1/2 tsp Vanilla essence - optional
- a pinch Salt
- 2-3 tbsp Water (ice cold, for pastry)
Instructions
- 1
Preheat oven to 180°C (356°F). Prepare tart moulds by lightly greasing or using non-stick spray.
5 minutes
Preheating ensures an even bake and crisp pastry.
- 2
In a mixing bowl, combine whole wheat and all-purpose flour with a pinch of salt. Add cold butter cubes and rub with fingertips until mixture resembles coarse breadcrumbs.
5 minutes
Work quickly to prevent butter from melting for a flakier crust.
- 3
Add 2-3 tbsp ice-cold water gradually, mixing until dough just comes together. Do not overwork. Chill dough for 10 minutes.
10 minutes
Chilled dough is easier to roll and less likely to shrink during baking.
- 4
Roll out dough to 0.5cm thickness. Cut circles and line tart moulds. Trim excess dough and prick base with a fork.
5 minutes
Pricking prevents the base from puffing up.
Why This Dish is Healthy
By swapping traditional ingredients for whole wheat flour and low-fat milk, this Egg Tart recipe is lower in saturated fat and higher in fiber than store-bought versions. The use of less sugar makes it suitable for those watching their glycemic intake. Portion control and natural ingredients ensure this homemade snack fits well in a balanced diet, making it perfect for calorie counters and anyone seeking a wholesome, satisfying treat.
This healthier Singaporean Egg Tart offers a balance of carbohydrates, protein, and healthy fats. The use of whole wheat flour increases dietary fiber, which supports digestion and keeps you feeling fuller longer. Eggs provide high-quality protein, essential amino acids, and vitamins like B12 and D. Using low-fat milk reduces saturated fat content, while raw cane sugar provides a less processed sweetener. Each serving is a nutrient-rich snack packed with calcium, iron, and healthy fats.
Pro Tips
- 💡Tip 1: Chill the dough well to ensure a flaky, non-greasy crust.
- 💡Tip 2: Strain the egg mixture for an ultra-smooth custard.
- 💡Tip 3: Bake on the middle rack to prevent the custard from cracking.
Storage & Serving
Store leftover egg tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven for 3-4 minutes to restore crispness before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 20.0 g |
| Total Fat | 10.0 g |
| Fiber | 0.0 g |
