Chinese Egg Tarts

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Chinese Egg Tarts

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Adjust Servings:
Egg Tarts
2/3 cup Confectioners Sugar
2 cups All Purpose Flour
2/3 cup Butter
2 Eggs Beaten, for shell
1 teaspoon Vanilla Extract For Shell
1/3 cup Sugar
3/4 cup Water
5 Eggs Beaten, for filling
1/2 cup Evaporated Milk
1 teaspoon Vanilla Extract For Filling
Kitchen Supplies
Tart Baking Pan

Nutritional information


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Sweet egg custard with shortcrust pastry

  • 40 min
  • Serves 6
  • Easy


  • Egg Tarts

  • Kitchen Supplies



The Egg Tart is probably the most recognizable dish at dim sum restaurants or Chinese bakeries. These egg custards with an outer pastry crust are usually and best served piping hot. There are many variations of them owing their main differences to the type of crust (shortcrust pastry or puff pastry) or flavor of custard (like chocolate, green tea, you name it).



Make the dough for the crust

In a large bowl, mix together the confectioners' sugar, all-purpose flour and butter. There shouldn't be any large clumps of butter. The easiest way to do this is with your bare hands. Stir in 2 eggs and 1 teaspoon vanilla extract until the mixture forms a dough. The dough should be slightly moist and hard enough to be shaped. If it is too dry, add more butter. If it is too wet, add more flour.

Shape dough into 1 1/2-inch balls, then flatten by pushing down with the palm of your hands in order to create discs of dough. Press the discs of dough into the tart molds or tart baking tray so it is completely covered. Make sure the height is tall enough so the custard fillings do not spill over. Shape the crust as desired: either smooth all around by molding with your fingers (as shown) or into an A-shape by pressing down with 2 fingers.

Tip: If you have time, let the dough sit for an hour before molding into balls so the texture is smoother.


Preheat oven to 450 degrees.


Make the egg custard filling

In a small saucepan, combine white sugar and water, bringing to a boil and cooking until sugar is completely dissolved. Remove from heat. In a large bowl, strain 5 eggs through a sieve and whisk in the sugar mixture. Add the evaporated milk and 1 teaspoon vanilla extract, stirring to combine. Fill the tart shells with this custard filling.


Bake for about 15 minutes until golden brown and filling is not runny anymore. Enjoy piping hot!

Rebecca Chan

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