The best little treat ever can be made using store-bought ingredients in this simple egg tart recipe! Make it today at home.

With more than a dozen different egg tart recipes to choose from, egg tarts are a universal favorite. These tarts are a beloved treat around the world, whether in Portugal, China, Brazil, or the United Kingdom.

It is the Portuguese and the Chinese egg tarts that are the most well-known and loved. These delectable pastries are baked with an egg custard shell on the outside.

In order to save time, I used a box of Betty Crocker Pie Crust Mix. A frozen and pre-rolled pie crust is another option.

The pie crust mix from the ready-to-use package is excellent. The flaky crust had a delicate, airy feel. If you don’t like your tarts to be too sweet, you can cut back on the sugar a touch.

Unless you utilize extra-large eggs, this recipe’s filling mixture will be in short supply if you don’t.

There are few ingredients in Portuguese egg tarts, although they are commonly made with simply yolks and heavy cream. Dried milk and entire eggs are typically used in egg tarts. Refrigeration isn’t necessary if you eat them on the same day you make them. Warm, room temperature, or frigid are all fine options. However, if you intend to consume them the following day, you should refrigerate them. The next day, reheat them for around 10 minutes in the toaster oven. Ideally, this dessert should be served at the end of a meal.

There are just 292 calories in one serving of this meal.



  • 3 tablespoons of melted butter
  • 1/3 cup of cold water
  • 1 box of Betty and Crocker Pie Crust Mix


  • 4 egg yolks
  • 3 drops of vanilla extract
  • 1/3 cup of milk
  • 1/3 cup of heavy whipping cream
  • 1/3 cup of sugar


  1. Using a pastry cutter, cut the pie crust mixture into small pieces. A floured surface should be used to roll out the dough and cut it into 12 equal pieces. Set aside.
  2. Blend the Ingredients B with an electric hand mixer. Beat the filling for about three minutes before straining it. Set aside.
  3. A 207°C (400°F) oven setting is recommended. Butter the muffin tin.
  4. Flatten the balls into small rounds and press hard on the bottom and side of the muffin tray to ensure they fit snugly (do not over stretch). The egg mixture should be poured into the pie crust dough (about 80 percent full).
  5. Using a 400F oven, bake the Portuguese Egg Tarts for about 15-20 minutes, or until the filling is golden brown.


Simply cut out 10 circles and place them in your muffin tin when using Pillsbury frozen pie crust.

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