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Chinese egg custard tarts on a cooling rack

Easy Chinese Egg Tarts

  • Author: Asian Caucasian
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 10-12 1x
  • Category: Dessert
  • Cuisine: Chinese


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


  1. Preheat oven to 400 degrees. Place the 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.
  2. Sprinkle a pastry board with coconut flour. Roll out the puff pastry dough onto the board, to about 14×14. Use a 4-inch cookie cutter to make cut-outs of 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.
  3. 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.
  4. 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.


  • Using store-bought puff pastry dough is the easy route here! Why give yourself extra work? You’ll thank me later! 😘
  • Get yourself a shallow tart tray. I used a silicone tart tray that made it easy to pop out when it was done, but a regular tart tray will work just fine too! You definitely don’t want anything too deep (like a muffin tray).
  • A 4-inch cookie cutter works the best with these egg tarts. I used a scalloped edge but it’s not necessary.
  • Open the oven slightly if the custard begins to puff up too much.

Adapted from Little Sweet Baker

Keywords: egg tarts, Chinese egg tarts, Asian dessert