Homemade Egg Tarts (自製蛋撻)

Homemade Egg Tarts (自製蛋撻)

This popular Chinese dessert features a sweet custard filling encased in a flaky or cookie-like pastry crust. Here’s a recipe to make traditional Chinese egg tarts at home.
Course Dessert
Cuisine Chinese


For the Pastry:

  • 225 g all-purpose flour
  • 125 g unsalted butter at room temperature
  • 55 g powdered sugar
  • 1 egg beaten
  • A pinch of salt

For the Custard Filling:

  • 150 g granulated sugar
  • 225 ml hot water
  • 3 large eggs beaten
  • 125 ml evaporated milk
  • 1/2 teaspoon vanilla extract


Make the Pastry:

  • In a large bowl, cream the butter and powdered sugar until light and fluffy.
  • Mix in the beaten egg, salt, and then gradually blend in the flour to form a soft dough.
  • Wrap the dough in plastic wrap and refrigerate for at least 20 minutes to firm up.

Prepare the Custard Filling:

  • Dissolve the sugar in the hot water and allow it to cool.
  • Whisk the eggs with evaporated milk, vanilla extract, and the cooled sugar water. Strain the mixture through a sieve to ensure a smooth custard.

Shape the Tarts:

  • Preheat your oven to 200°C (400°F).
  • Roll out the chilled pastry dough and cut out rounds slightly larger than your tart molds.
  • Press the dough rounds into the tart molds, making sure there are no air bubbles. The dough should come slightly above the edges of the molds.

Fill and Bake:

  • Pour the custard filling into the tart shells.
  • Bake for about 15-20 minutes or until the crust is golden and the custard is just set but still wobbly in the center.

Cool and Serve:

  • Remove the egg tarts from the oven and let them cool in the molds for a few minutes, then transfer to a wire rack.
  • Serve the egg tarts warm or at room temperature for the best flavor.

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