Chilli Paste Egg Tart


  • 25 pcs Frozen Tart Shells
  • 150 ml Evaporated milk
  • 75g Sugar
  • 350ml Whipping cream
  • 5ml Vanilla extract
  • 3 egg yolk
  • 1g Salt
  • 50g Salted egg yolk, diced (or as preferred)
  • 40g Chicken floss (or as preferred)
  • 30g Sliced Almond (or as preferred)
  • CHS Squeeze Chilli Paste
  • CHS Squeeze Chilli Paste Chocolate flavor
  • CHS Squeeze Chilli Paste Salted Egg flavor


  • Pour sugar, salt, and milk in the bowl. Mix with ballon whisk until dissolved
  • Add whipping cream and vanilla extract to the bowl and mix well
  • Add egg yolk, then mix.
  • Squeeze CHS Squeeze Chilli Paste Salted Egg flavor in to the a separate mix bowl, add diced salted egg yolk, and then pour the cream that mixed earlier into this bowl and mix well.
  • Squeeze CHS Squeeze Chilli Paste directly in the tart shell first, then pour the filling cream into the shell.
  • Set the oven to 180c. Bake the tarts for 45 mins (or until baked)
  • Rest and then put on plate, garnish with CHS Squeeze Chilli Paste and your favorite toppings. Ready to serve.

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