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Custard Tarts

(recipe, Max Chan)


  1. 1½ cups boiling water
  2. ½ cup sugar
  3. 5 eggs, beaten
  4. 1 tsp. vanilla extract
  5. 15 to 20 unbaked 3-inch tart shells, homemade or store-bought (see Note)


  1. Mix the sugar into the boiling water until dissolved. Set aside to cool.
  2. Add the beaten eggs and the vanilla to the cooled sugar solution and stir until blended. Pour into the unbaked tart shells.
  3. Preheat the oven to 375 degrees. Place the tarts in the oven, then turn down the heat to 350 degrees. Bake for 30 to 40 minutes, until the filling has set. Serve warm or cool.


Unbaked tart shells can be found in the frozen-food section of many supermarkets. Variation: Add 1 1/2 cups unsweetened shredded coconut to the egg-sugar mixture. Stir well, then refrigerate overnight. Fill tarts and bake as directed.