Chinese Egg Tarts
This popular dessert features a silky egg custard that is baked in a crispy, buttery puff pastry shell. This shortcut recipe uses store-bought puff pastry and only takes 15 minutes to prepare. Egg tarts are my favorite Chinese dessert. I remember my mom always treating me to them whenever we went shopping in Chinatown when I was a kid. Now, I know the name “egg tarts” might not sound appealing to some people, but it’s not like you’re eating a straight-up egg in a dessert. The filling is delicate and sweet with a creamy vanilla taste. The shell is crispy, flaky and buttery. Perhaps custard tarts would be a better name and description.
What is a Chinese egg tart?
Chinese egg tarts (aka daan taat) is a dessert consisting of a flaky pastry shell filled with an egg custard, which can be commonly found at dim sum restaurants and Chinese bakeries. This dessert dates back to the 1920s and was developed in Guangzhou, China. It’s a cross between the traditional Cantonese steamed egg pudding and the English custard tart. Back then Guangzhou was the only accessible port to foreign traders and the influence of this dessert comes from Britain’s pastry chefs at the Western-style department stores in the city. The Zhen Guang Restaurant in Guangzhou is also credited with inventing the Chinese egg tart. (source: Wikipedia)
How to make Chinese egg tarts:
(the ingredient amounts are listed in the printable recipe card further below)
The traditional tart shell is made by combining a lard dough and water dough and laminating them together to create the flaky layers. This process can be tricky and very time-consuming. So for this recipe, I used store-bought puff pastry. It still gives you that flaky, crispy texture and great taste, but it’s so much easier and quicker to work with. The only other ingredients you need are granulated sugar, evaporated milk, eggs, and vanilla extract. You start by rolling out your puff pastry dough and cutting out as many 4″ circles as you can. Fit the pastry circles into 3×1″ foil tart tins. Combine all the filling ingredients and filter the mixture through a fine-mesh sieve. Pour the mixture into the tart shells, filling to just below the rim. Bake at 400F for 10-15 minutes and another 10-15 minutes at 350F.
Expert tips:
- Working with store-bought puff pastry – The size and thickness will vary from brand to brand. So depending on the size and thickness of your puff pastry, you can either roll it out to 12×12″, yielding 9 tarts, or roll it out to 14×14″, yielding 12 tarts.
- Making the filling – Completely dissolve the sugar in hot water to ensure a uniform solution before mixing it with the rest of the ingredients. Then filter the filling mixture through a fine sieve to remove any bubbles or lumps for a perfectly smooth and silky custard.
- Baking in the lower third of the oven – Baking the tarts closer to the lower elements of the oven will help cook and brown the bottom of the tart to prevent a soggy base.
- Baking the egg tarts – Baking the tarts at the initial high temperature will also help brown and crisp up the pastry shell and then you lower the temperature to finish cooking the custard.
- If the custard starts to puff up in the oven – Open the oven door 2-3″ to prevent the custard from expanding too much and collapsing when cooled.
How to make Chinese egg tarts in a muffin pan:
Please note that a muffin pan is much deeper and you won’t get that signature edge around the tart, but it does work if you don’t have any other options. Just make sure to grease the muffin pan for easy removal AND do not fill the pastry shell any higher than 1cm from the top. This way if the pastry shrinks in the oven, the filling won’t spill over and stick to the pan (trust me, I’ve done it). Foil tart tins are much preferred. The ones I use are 3″ in diameter and 1″ deep. You can find them at most grocery stores. They are the perfect size and they give you that authentic bakery-style look with that nice edge. You can wash and re-use them if they are still in good condition.
FAQ:
- How to store Chinese egg tarts – Store in an airtight container for up to 3 days in the fridge. Reheat in the oven at 350F for 5-10 minutes to warm up and crisp up the pastry.
- Can you freeze egg tarts? – Unfortunately not because custard has the tendency to separate as it defrosts and the liquid that weeps out will be absorbed by the pastry, making it soggy.
- What is the difference between Chinese and Portuguese egg tarts? – Portuguese egg tarts are sweeter and caramelized on top because they’re baked at a much higher temperature. The custard is made with mostly egg yolks while Chinese egg tarts are made with mostly whole eggs.
You might also like:
- Chinese Mango Pudding
- Black Sesame Shortbread Cookies
- Canadian Butter Tarts
- Southern Buttermilk Pie
- Mini Pumpkin Pies
With Chinese New Year coming up, “Gong Hay Fat Choy”, wishing you great happiness and prosperity this coming year!
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintChinese Egg Tarts
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: 9-12
- Category: dessert, breakfast
- Method: bake
- Cuisine: Chinese
Description
This popular dessert features a creamy silky egg custard that is baked in a crispy, buttery puff pastry shell.
Ingredients
- 1 sheet puff pastry, thawed and refrigerated
- 1/3 cup plus 1 tbsp (80g) white sugar
- 2/3 cup (150g) hot water
- 1/3 cup (75g) evaporated milk
- 2 large eggs plus 1 egg yolk
- 1/2 tsp vanilla
- 9–12 foil tart tins (approx. 3″ in diameter and 1″ deep is best)
Instructions
- Preheat oven to 400F and position rack in lower third of oven.
- Completely dissolve the sugar in the hot water and set aside to cool.
- Roll out the pastry dough to 12 x 12 inches or 14 x 14 inches and cut out 9-12 circles using a 4 inch cookie cutter. Fit the pastry circles into the foil tart tins and place on baking sheet.
- Whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water together. Stir in the room temperature sugar solution. Strain the egg mixture into a large measuring cup through a fine sieve. Carefully pour into tart shells, filling to just below the rim.
- Bake at 400F for 10-15 minutes until the edges are lightly brown. Please keep an eye on the tarts as they are baking. As soon as the custard starts to puff, you need to open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled.
- Once the edges start to brown, reduce the heat to 350F and bake for another 10-15 minutes or until the custard is done. You can test the filling by inserting a toothpick into the custard, if it can stand on its own, it’s done.
Notes
Egg tarts are best enjoyed the day of. Leftovers can be stored in an airtight container for up to 3 days in the fridge. Reheat in the oven at 350F for 5-10 minutes to warm up and crisp up the pastry.
Expert tips:
- Working with store-bought puff pastry – The size and thickness will vary from brand to brand. So depending on the size and thickness of your puff pastry, you can either roll it out to 12×12″, yielding 9 tarts, or roll it out to 14×14″, yielding 12 tarts.
- Making the filling – Completely dissolve the sugar in hot water to ensure a uniform solution before mixing it with the rest of the ingredients. Then filter the filling mixture through a fine sieve to remove any bubbles or lumps for a perfectly smooth and silky custard.
- Baking in the lower third of the oven – Baking the tarts closer to the lower elements of the oven will help cook and brown the bottom of the tart to prevent a soggy base.
- Baking the egg tarts – Baking the tarts at the initial high temperature will also help brown and crisp up the pastry shell and then you lower the temperature to finish cooking the custard.
- If the custard starts to puff up in the oven – Open the oven door 2-3″ to prevent the custard from expanding too much and collapsing when cooled.
- If using a muffin pan instead of tart tins – Please note that a muffin pan is much deeper and you won’t get that signature edge around the tart, but it does work if you don’t have any other options. Just make sure to grease the muffin pan for easy removal AND do not fill the pastry shell any higher than 1cm from the top. This way if the pastry shrinks in the oven, the filling won’t spill over and stick to the pan.
Recipe adapted from Christine’s Recipes.
Hi!
I have some extra pillsbury pie crust in the fridge and was hoping to use it up for these yummy looking egg tarts. What do you recommend as far as bake time/temp, since it’s not the recommended puff pastry shell?
Thank you!
Hi Edina, the temp and time should be about the same. I would follow the instructions as is, and once the custard is done, so should the pie crust. Enjoy and have a great weekend!
What should I do with extra filling? Can I refrigerate it to use it again?
YOu can, but you must use it within 3 days, or you can just bake it in ramekins like custard. Enjoy and happy Sunday!
I love Portuguese Egg Tarts, so this ar a must try!! They’re gorgeous!
Mollie
Thanks Mollie! Portuguese egg tarts are on my to-do list:)
Hi, great recipe. What brand puff pastry do you use? I tried Pepperidge farm and another Whole food brand, but the bottom is a little soggy. And advice?
I used a local Canadian brand called President’s Choice. Sounds like the puff pastry you used is thicker than the one I used. Try rolling it out a bit thinner and that should help. Oh, and make sure you are baking in the lower third of your oven. Let me know if you have any other questions. Stay safe and happy baking!
Do the egg tarts need to be served warm? I am taking them as a dessert to a dinner party so I need to make ahead, and am wondering if I will need to warm through before serving.
You can serve them at room temperature. That’s the way I prefer it, especially when it’s made fresh that day. I only re-heat them to crisp up the shell after they have been refrigerated. I hope that helps and please feel free to respond back with any other questions. Enjoy and have a great weekend!
Great! Thanks for the advice! I will let you know how it goes!
I made these egg tarts a while ago and they taste even better than the ones my husband buys in Chinatown. Thank you for sharing!
Hi, it’s my first time making these. What is the altered recipe if you are using a muffin pan?
Hi Rae-anne,
Muffin pans are much deeper, so you’re going to have to cut larger circles out of your puff pastry, probably 5″ circles. Also, you’re going to have to bake them for longer since there will be more filling in each tart. You’ll also end up with less tarts. I hope that helps and let me know if you have any further questions. I hope you enjoy them!
Hi ! How long and what temperature should I bake if i have the ready made tart skin? Thanks for your guidance
Hi Li,
I have never made it with pre-baked tarts shells, but I’m going to suggest baking at 350F for 20-30 minutes or until a toothpick inserted into the center stands on its own. Enjoy and feel free to email me back with any further questions:)
I’m making this recipie today, I’m super excited to see how they turn out!!!
I’ve alway loved egg tarts, I’ve had some of the very best from San Fran. Thank you so much for sharing !!!!
You’re very welcome Mya. I hope you enjoy as much as we do:)
Hi Lily,
Just a quick q: once you have opened the oven door, do you keep it open /a jar for the remaining baking time?
Many Thanks
Lottie
Yes, keep the oven door open 2-3 inches for the remaining baking time. Thank you for your question Lottie and enjoy:)
Hi ! I would like to ask can I use normal milk instead of evaporated milk?
Thank you !
Hi Catherine, I have not tried it with normal milk, but I would say not because it has a different consistency. Perhaps, 5% or 10% cream would be a better substitute. Thank you for your question and enjoy:)
I use the traditional flour and lard pastry, and the filling is 50% fresh milk 50% fresh cream 1tsp vanilla paste and sugar to taste.
Now these look good! Honestly, I like the name “egg tart” — I want to try one, and yes, Chinese New Year is, well, tomorrow!
Yes, happy Chinese New Year and thanks for stopping by:)
Where can I buy the tart tins? I went to target and WALMART and can’t find them….
Hi Imee,
You can buy the tart tins from Amazon. They have the disposable foil ones, like what I used, or the metal reusable ones available.
I had these in Korea and I always called them egg tarts without knowing that is what they were called. They were amazing and one of my favourite pick-up-and-go breakfasts there. Really interested in trying this out if I can find some tart tins!
You can buy the tart tins from Amazon. They have the disposable foil ones, like what I used, or the metal reusable ones available. Nice to meet you and thanks for stopping by:)
Tarts look pretty and tasty, Lily! I’ve never tried or made such , and the recipe is so simple- I love that!
Thanks Mila xx:)
Gorgeous and delicious.
Thanks Julie:)
I’ve always wanted to learn how to make egg tarts. I love that this isn’t complicated either! Thanks for sharing this recipe!
You’re welcome and thanks for shopping by Andrea:)
These look so lovely- I’ve never tried them… but I do have a puff pastry just waiting in the freezer! 😉
Thanks Josette, hugs:)
I love any kind of egg tarts but am not familiar with the Chinese variety. I like the use of puff pastry in these. Thanks for bringing them to FF.
You’re welcome Hilda and nice chatting with you.
Egg tarts are absolute favorite of mine. Whether it is from Philippines, Portugal or China – they are just awesome and couldn’t resist. These egg tarts of yours look divinely delicious. Oh yum! 😀
Thanks Jhuls. I like Portuguese custard tarts too, but I have not tried Phillipino ones. I must look for them.
Hafa Adai (Hello) Lily! I was in Global City (Taguig, Philippines) a few days ago. I tried the most delicious Egg Tart from a bake shop near Market Market! My only regret is—not purchasing more of them!! Ugh! I am going to give your egg tart recipe a try because I am sooo craving for them!
Thanks Tina Marie. I hope you enjoy them!
“Only” that the portuguese are the very ORIGINAL ones and, it takes a simple look at any image – because people also eat with their eyes – to see that the original is always far better!!!
I’m not sure where you are coming from Miko. Where you looking for Portuguese egg tarts and landed on my site for Chinese egg tarts???
Yum, I just love egg tarts, Lily! Your photos are awesome, by the way!
I guess it is you and me next week? I’ll send you an email… 🙂
Awesome! I’m really looking forward to co-hosting with you next week Julianna:)
OMG YES! Egg tarts are the best part of a dim sum meal. I always get it whenever we go. This looks really easy to make which makes them dangerous >.<
I know eh? Asian cuisine is not really known for desserts, but egg tarts are just fabulous. Thanks for stopping by Giselle:)