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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
Delight in these beautiful strawberry egg tarts with pink flaky crusts and a creamy custard center, topped with fresh strawberry jam and diced berries. The sweet-tart strawberry layer and rich custard base make each bite melt-in-your-mouth delicious. A stunning treat perfect for spring gatherings, afternoon tea, or festive dessert tables.
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Recipe
xIngredients
For Strawberry Jam:
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500g strawberries, thinly sliced
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50g sugar
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2 drops lemon juice (for serving)
For Custard Filling:
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1 whole egg
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1 egg yolk
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100ml heavy cream
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30ml milk
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20g sugar
Others:
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6–8 pink tart shells
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Extra diced strawberries (for topping)
👩🍳 Instructions
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Make the Strawberry Jam:
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Mix sliced strawberries with sugar and let rest for 2 hours or refrigerate overnight to marinate.
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Pour into a pot and bring to a boil over high heat. Then reduce to low heat and simmer until the mixture thickens.
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Stir in lemon juice before removing from heat. Set aside to cool.
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Prepare the Custard Filling:
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In a bowl, combine 1 whole egg, 1 egg yolk, cream, milk, and sugar.
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Whisk the mixture evenly until smooth.
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Fill the Tart Shells:
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Pour the custard filling into the tart shells until 80% full.
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Bake the Tarts:
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Air Fryer: Bake at 180°C (356°F) for about 16 minutes.
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Oven: Bake at 200°C (392°F) for about 25 minutes until set.
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Top with Strawberry Jam:
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Once baked and cooled slightly, spoon the thickened strawberry jam over each tart.
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Add a generous spoonful of diced strawberries on top for texture and freshness.
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Garnish with a small mint leaf or edible flower if desired.
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Serve:
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Best enjoyed slightly warm or chilled. Store leftovers in the fridge.
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