Egg Tart Recipe
Chinese · Dessert · 50 min total
Classic Chinese-style egg tarts with flaky pastry and silky custard filling, perfect for dim sum or afternoon tea.
30
min prep
min prep
20
min cook
min cook
12
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup cold lard or shortening, cubed
- 1/4 cup ice water
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup white sugar
- 1/2 cup water
- 1/2 cup evaporated milk
- 1/2 teaspoon vanilla extract
Instructions
- Make the pastry: In a bowl, combine flour and salt. Cut in butter and lard until mixture resembles coarse crumbs. Add ice water and mix until dough comes together. Shape into a disc, wrap, and refrigerate for 30 minutes.
- Make the custard: In a small saucepan, combine sugar and water. Heat over medium, stirring until sugar dissolves. Remove from heat and let cool slightly.
- In a bowl, beat eggs lightly. Whisk in evaporated milk, vanilla, and the cooled sugar syrup until smooth. Strain through a fine-mesh sieve into a measuring cup.
- Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- Roll out dough on a floured surface to 1/8-inch thickness. Cut out 12 rounds slightly larger than muffin cups. Press each round into a muffin cup, trimming edges if needed. Prick bottoms with a fork.
- Divide custard evenly among the pastry shells, filling about 3/4 full.
- Bake for 15-20 minutes, until pastry is golden and custard is set but still jiggly in center. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- For extra flaky pastry, use a combination of butter and lard.
- Straining the custard ensures a silky texture.
- Store leftover tarts in the refrigerator and reheat in a 300°F oven for 5 minutes.
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