Pandan Egg Tart - by Jenny Yennee

Pandan Egg Tart
Tart Shell
125g butter
60g icing sugar
250g unbleached plain flour
1 egg
1/2 tsp vanilla essence
Sift flour and icing sugar into mixing bowl. Rub butter into flour mixture until resembles coarse crumbs. Add in egg, vanilla essence. Shape dough into ball and refrigerate before using.

Egg Filling recipe
( A )boil and cool 50ml water + 50g sugar
( B ) 3 eggs mix together with 60g soymilk
( C ) 50ml Fresh Pandan Leaves Juice
1. Mix (A) & (B) & ( C ) and strain to remove coarse materials and bubbles.
2. Pour egg filling into tart shells.
3. Bake at preheat oven temp 150c for 25- 30min.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner, as we have some exciting news coming soon in the near future!

For any enquires, get in touch with us at