Gudetama Egg Tarts
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6 egg tarts
  • 1 cup + 1 tbsp (140 g) plain flour
  • 3 tbsp (45 g) powdered / icing sugar
  • 4 tbsp (55 g) unsalted butter
  • 1 egg (approx. 55 g)
  • 1 tsp salt
  • Custard:
  • ½ cup (125 ml) evaporated milk (substitute with whole milk if unavailable)
  • ¾ cup (85 g) caster sugar
  • ¾ cup (85 ml) hot water
  • 2 eggs (approx. 55 g)
  • ¼ tsp vanilla extract
  • Optional:
  • Melted chocolate for decoration
  1. Beat the butter and icing sugar together until fluffy.
  2. Add in egg and salt and continue to mix until combined, scrapping down the sides.
  3. Sift in flour and use a spatula to fold the flour into the batter. If the batter is too wet, add in another tbsp of flour.
  4. Transfer onto a cling wrap and flatten it to about ½ inch thickness, Wrap and refrigerate for 30 – 40 mins, until firm.
  5. Meanwhile, make the custard by combining the sugar with the hot water. Mix well and set aside to cool.
  6. Beat the eggs with milk and vanilla extract.
  7. Add the cooled sugar mixture to the eggs and mix well.
  8. Strain the mixture through a sieve to get rid of lumps. Repeat one more time if necessary. You want o achieve a smooth liquid texture.
  9. Remove the semi- firm dough from the fridge and divide into six portions.
  10. Roll each portion into a ball and flatten in between your palms.
  11. Place the flattened dough into a 7cm tart mold and press to fit around the edges. Repeat with the rest.
  12. Place the molds onto a baking tray lined with baking paper.
  13. Pour the custard carefully into each mold, leaving about 2mm from the top. If you fill up to the bream, it’ll overflow during baking.
  14. Bake in preheated oven at 170°C/340°F (fan on mode) or 180°C/350°F (no fan mode) for 20 – 25 mins, until tart shells are golden brown and the custard filling is set.
  15. Gently shake the baking tray to test it. If the centre of the custard is not wobbly, then they are done.
  16. Remove and let them cool in the mold for 10 mins before removing and setting them onto a wire rack.
  17. Enjoy them while warm or at room temperature.
  18. To draw Gudetama face: Melt some dark chocolate in the microwave for 40 secs and allow to cool.
  19. Transfer into a piping bag or Ziploc. Snip a little of the edge off and pipe away.
Recipe by Bear Naked Food at