Chinese Egg Tarts

CHINESE EGG TARTS. A silky and creamy egg custard baked in a buttery puff pastry. My favorite Chinese dessert ever since I was a kid.

4.7 from 3 reviews

This popular dessert features a creamy silky egg custard that is baked in a crispy buttery puff pastry shell.



  1. Preheat oven to 400F and position rack in lower third of oven.
  2. Completely dissolve the sugar in the warm water. Set aside to cool to room temperature.
  3. Roll out the pastry dough to 12 x 12 inches and cut out 9 circles using a 4 inch cookie cutter. Gently press onto tart tins and place on baking sheet.
  4. Whisk the eggs, egg yolk, evaporated milk and vanilla 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.
  5. 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.
  6. 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.


I used 3×1 inch foil tart tins. You can use a muffin baking pan, but the muffin pan is much deeper, so you will have to make some adjustments to the recipe. The tart tins are much preferred.

The eggs tarts are best enjoyed the day of, but can be stored in the refrigerator for up to 3 days and reheated in the oven before serving.

Keywords: egg tart recipe, Chinese egg tarts, Hong Kong style egg tarts