1. Set the Cubie Oven to Convection with Preheat at 180oC.
  2. Cream the butter with icing sugar until light and fluffy, then add the egg.
  3. Fold in flour and mix until a dough is formed. Rest the dough for 10 minutes.
  4. Divide the dough into 15 equal portions and roll each piece into a ball. Using a tart case, press the pastry ball into a flat piece.
  5. Line the dough in the middle of tart case, lightly pressing down.
  6. Refrigerate the tart cases for 30 minutes.


Egg Custard Filling

  1. Add the sugar into hot water, stir until sugar is completely dissolved.
  2. Beat eggs with evaporated milk lightly and mix well with the sugar water.
  3. Sift the egg mixture twice to achieve a smooth consistency.
  4. Divide red bean paste into 6 g each and place at bottom of the tart cases.
  5. Pour egg mixture into the tart cases and place them onto a steam bake tray.
  6. Bake for 17 – 22 minutes depending on the size of the tarts.
  7. Once done, remove from tart cases and serve warm.



  • 125g salted butter
  • 60g icing sugar
  • 50g egg
  • 240g plain flour

Egg custard Filling

  • 100g sugar
  • 225ml hot water
  • 3 eggs
  • 110ml evaporated milk
  • 90g red bean paste

Function: Convection