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Thursday, August 23


These yummy egg tarts have been a favorite of mine since childhood. A common Chinese dessert, these tarts are usually served warm and come in two different shells - flaky or crunchy.  They're filled with a sweet silky smooth egg custard filling that just melts in your mouth. 

Normally you can find these at Chinese pastry shops or restaurants that serve dim sum. However, the closest one to me is kind of far so I decided to try making some myself. I used this recipe from and made a few alterations based on what I already had.  

1.5 C all-purpose flour 
1/2 powdered sugar
1 stick of cold unsalted butter (cubed)
1 egg, beaten

1/4 C milk
4 eggs
1 dash of vanilla extract
2/3 C water
1/3 sugar

Preheat oven at 350. In a food processor, combine flour, sugar, and butter. Gently pulse everything together for about 30 seconds. Dump everything into a large mixing bowl. Make a well and pour in the beaten egg and vanilla. Mix together well until dough is formed. (If you notice it being too crumbly, use your hands and slowly work at the dough. The heat from your hands will slowly melt the butter to make the dough meld together.  

Roll out the dough with a rolling pin until it's about 1/4 of an inch thick. Using a cookie cutter, cut out circles and fit them into the muffin tins. Take the leftover dough, keep re-rolling the dough flat, and cut out circles until you have twelve.  By the end, you shouldn't have any dough left.  

Custard filling:

Heat water in a sauce pan. Once it boils, add the sugar and stir until it's fully melted. Set aside and let it cool to room temperature. 

Beat the four eggs in a bowl and strain it through a sieve into the sauce pan containing the sugar water. You want just the liquidy yolk seeping through. The whites that are still solid will be left behind.  Add the vanilla extract into the sauce pan and stir. Strain it through the sieve one more time into another bowl.  You should be left with 1.25 C of custard mix.  

Spoon the mixture into the crusts and bake for 25 min. on the medium rack.  

Carefully transfer the tarts onto a plate and let them cool for at least 15 minutes before serving.  Enjoy!

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Just a reminder that the Martha Stewart Stencil Giveaway ends this Sunday! Enter here if you haven't already! :)


  1. mmm egg tarts; my godsister takes a shortcut and uses frozen pie crust (individually sized in foil dishes) - your recipe looks much tastier!

  2. I love this! It's actually yummy when I buy it in restos here in the Philippines. Your creation looked so yummy as well! :)

  3. That looks DELICIOUS Weiya!!! I so want to have a few right now! YUM!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!


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