There’s something uniquely comforting about a warm, flaky Chinese egg tart straight out of the oven. With its golden, crackly puff pastry shell and velvety baked egg custard filling, this beloved treat is a staple in Chinese dessert recipes and one of the highlights of dim sum spreads across the world. While traditionally made with a shortcrust base, this version uses puff pastry for extra flakiness and ease, making it a perfect pick for your collection of easy fall recipes dinner or even cold weather meals. Whether you're reliving childhood memories of picking up a hong kong egg tart from a bakery or trying your hand at an easy egg tart recipe for the first time, this variation promises a satisfying crunch and creamy bite in every mouthful.
If you’ve been curious about how to make an authentic Chinese egg tart recipe with a few shortcuts, this is the guide you didn’t know you needed.
Flaky Chinese Egg Custard Tarts with Puff Pastry
Prep Time 25 minutes mins
Cook Time 22 minutes mins
Total Time 47 minutes mins
Course Dessert, Snack
Cuisine Chinese
12-cup Muffin Tin This helps achieve the perfect tart shape. Mini tart pans or silicone muffin cups work as well.
Rolling Pin For rolling out puff pastry evenly.
Fine-mesh sieve Essential for straining the custard to achieve that silky-smooth texture characteristic of a proper egg custard tart recipe.
Measuring cups & spoons Precision is key to a consistent custard.
Mixing bowls One medium bowl for mixing the custard and a small one to beat the eggs.
Whisk For gently combining ingredients without incorporating too much air.
Pastry Brush Optional, if you want a glossy edge on the puff pastry by brushing with egg wash.
For the Pastry
- 1 package about 14 oz frozen puff pastry sheets, thawed
- All-purpose flour for dusting
For the Custard Filling
- 1 cup whole milk warm, not hot
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup evaporated milk
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Optional Twist: A sprinkle of ground nutmeg or a splash of almond extract can elevate the flavor if you're feeling adventurous.
Preheat the Oven
Start by preheating your oven to 375°F (190°C). Make sure the rack is in the middle of the oven to ensure even baking.
Prepare the Puff Pastry
Lightly flour your working surface and gently roll out each puff pastry sheet to smooth out the folds. Using a round cutter or glass, cut circles large enough to fit into each muffin cup with a slight overhang. Press the circles gently into each cup, ensuring the pastry goes up the sides to hold the custard.
Tip: If your pastry gets too soft while working, pop it into the fridge for a few minutes to firm up. You want it cold when it goes into the oven for optimal flakiness.
Make the Custard
In a small bowl, lightly beat the eggs until combined but not frothy. In a separate mixing bowl, dissolve the sugar in the warm milk. Then, add the evaporated milk, vanilla extract, salt, and the beaten eggs. Mix gently with a whisk until smooth.
Important Step: Strain the mixture through a fine mesh sieve to eliminate any egg solids or bubbles, which gives your baked egg custard that characteristic smooth top.
Fill the Tarts
Carefully ladle or pour the custard into the puff pastry shells, filling each about 80% full to allow room for rising.
Bake
Bake in the preheated oven for about 22 minutes. The custard should be just set—slightly jiggly in the center but not watery. The tops may dome slightly and sink a little upon cooling, which is normal.
Cool
Let the egg tarts cool in the pan for about 5–10 minutes before transferring them to a wire rack. They can be enjoyed warm, at room temperature, or even cold straight from the fridge.
Pairings
These Chinese egg tarts shine with a range of companions, depending on the occasion:
- Hot Jasmine Tea or Oolong Tea: The subtle floral and earthy notes of traditional Chinese teas cut beautifully through the richness of the custard.
- Fresh Fruit Salad: Especially one with kiwi, dragon fruit, and strawberries—great if you're craving something along the lines of a fruit custard tart.
- Sweet Dim Sum Dishes: Serve alongside sesame balls, mango pudding, or steamed sponge cake for a delightful dessert platter.
- Evening Supper Spread: You can turn this into a sweet ending for one of your easy supper ideas quick, especially if you’re serving something like stir-fried noodles or a warm rice bowl.
FAQs
1. Can I use store-bought puff pastry instead of making my own?
Absolutely. In fact, this recipe is designed around using store-bought puff pastry to make it an easy egg tart recipe that’s approachable even for beginners. It offers a modern shortcut with no compromise on flakiness.
2. Is there a difference between Portuguese custard tarts and Chinese egg tarts?
Yes, quite a few! Portuguese custard tarts (pastéis de nata) have a caramelized top and a more custard-like texture, often with cinnamon and lemon notes. Chinese egg tarts, especially the hong kong egg tart variety, are smoother and less sweet, with a glossier appearance and more subtle flavor.
3. Can I substitute whole milk with low-fat milk or cream?
You can substitute, but the results will vary. Whole milk gives the best balance of richness and lightness. Using cream will make the custard heavier, while low-fat milk may make it too thin unless you reduce other liquids.
4. What kind of eggs work best for egg custard tart recipe?
Use fresh large eggs. Brown or white doesn't matter, but the yolk should be vibrant for that rich color and flavor. Avoid older eggs as they can cause the custard to separate during baking.
5. Why did my custard puff up too much or crack?
This usually happens if the oven is too hot or if too much air was whisked into the custard mixture. Stick to a gentle whisking motion and ensure the temperature is accurate for a smooth, even bake.
