Three time’s a charm! That’s how many attempts it took to get this Chinese Egg Tarts recipe perfect! It’s really easy, trust me. I used store-bought puff pastry dough to create these classic Chinese custard treats. Such a time-saver! These egg tarts are one of the more recognizable dim sum dishes offered in a Chinese dim sum house. They come in many variations, but this recipe is the most popular variety. I had my first Chinese egg tart in San Francisco’s Chinatown and it left a lasting, sweet impression! Now you will find these sweet treats at most Chinese restaurants, especially during the Chinese New Year. Make this dessert even more fancy by caramelizing the custard tops with a propane torch before serving. Think of these delicious tarts like an Asian crème brûlée!
These gorgeous Chinese Egg Tarts have a sweet egg custard middle encased in puff pastry dough. They cook up quickly and should be served warm.
We made these with store-bought puff pastry dough that you roll out to about 14×14 inches. Of course, you can make your own puff pastry dough if you desire. Use a 4-inch cookie cutter to make the dough cut-outs.
You can use a tart tray, like this silicone tart tray. Or, you can buy the individual tart tins. I would not recommend using a muffin tray because it is too deep for these egg tarts.
Easy Chinese Egg Tarts are like little sunshine custards! They are so beautiful, and taste divine!
These gorgeous Chinese Egg Tarts have a sweet egg custard middle encased in puff pastry dough. Think of these delicious tarts like an Asian crème brûlée!
- 1 sheet of puff pastry dough (thawed)
- Coconut flour for dusting
- 1/3 cup sugar
- 2/3 cup warm water
- 2 large eggs, plus 1 egg yolk
- 1/3 cup evaporated milk
- ½ teaspoon vanilla
- Preheat oven to 400 degrees. Rack in lower half of the oven. In a glass measuring cup, dissolve the sugar with the warm water and set aside to get to room temperature.
- Sprinkle a pastry board with coconut flour. Roll out the puff pastry dough onto the board, to about 14×14. Using a 4-inch cookie cutter do cut-outs making 10-12 circles. Gently press each circle into a tart tray or tart tins, coming up a little over the rim. (If using a tart tray, make sure to spray with cooking or baking spray first.) Put in the oven for no more than 5-6 minutes, until just slightly golden brown. Remove the tray from oven and set aside.
- Meanwhile, whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water until well combined. Strain the mixture through a sieve or fine strainer into large bowl with a pouring spout. Carefully pour the egg mixture into each pastry shell just below the shell’s rim.
- Bake at 400 degrees for 10-15 minutes, or until the custard is firm when pressed and the pastry cups are nicely golden brown. Gently remove the tarts from the tart pan and serve while warm.
We don’t recommend using a muffin tray because it is too deep for these tarts.
Open the oven slightly if the custard begins to puff up too much.
Adapted from Little Sweet Baker
Keywords: Egg Tarts, Chinese Egg Tarts, Egg Tart Recipe, Chinese Dessert Recipe, Chinese Dessert, Egg Dessert Recipe, Egg Custard Tarts
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If you liked this recipe, try our Pumpkin Manju Sweets.