chinese egg tarts

This popular dessert features a creamy silky egg custard that is baked in a crispy, buttery puff pastry shell.

Chinese Egg Tarts

puff pastry,

white sugar

(150 grams) hot water

(75 grams) evaporated milk

eggs egg yolk

vanilla

foil

Preheat oven to 400F and position rack in lower third of oven.

Completely dissolve the sugar in the hot water and set aside to cool.

Roll out the pastry dough to 12 x 12 inches or 14 x 14 inches and cut out 9-12 circles using a 4 inch cookie cutter. Fit the pastry circles into the foil tart tins and place on baking sheet.

Whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water together. Stir in the room temperature sugar solution. Strain the egg mixture into a large measuring cup through a fine sieve. Carefully pour into tart shells, filling to just below the rim.

Bake at 400F for 10-15 minutes until the edges are lightly brown. Please keep an eye on the tarts as they are baking. As soon as the custard starts to puff, you need to open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled.

Once the edges start to brown, reduce the heat to 350F and bake for another 10-15 minutes or until the custard is done. You can test the filling by inserting a toothpick into the custard, if it can stand on its own, it&#8217;s done.

OMG YES! Egg tarts are the best part of a dim sum meal. I always get it whenever we go. This looks really easy to make which makes them dangerous &gt;.&lt;

I use the traditional flour and lard pastry, and the filling is 50% fresh milk 50% fresh cream 1tsp vanilla paste and sugar to taste.

I made these egg tarts a while ago and they taste even better than the ones my husband buys in Chinatown. Thank you for sharing!

Hi, great recipe.  What brand puff pastry do you use?  I tried Pepperidge farm and another Whole food brand, but the bottom is a little soggy.  And advice?

Chinese egg tarts ( 蛋挞 ) is one of the most popular Chinese dim sum. Try this traditional egg tart recipe.

Egg Tart Recipe With Chinese Puff Pastry

plain flour

butter

250 g plain flour

eggs

salt

100 g of ice water

milk

water

sugar

Egg tart molds

Cut the chilled butter into small pieces.

Put the butter and flour in an electric...

Put the butter and flour in an electric food processor. Use the pulse function to mix them until it forms bridges and strands.

Remove it from the electric food processor, scoop...

Remove it from the electric food processor, scoop out the oil dough with a metal spoon and place it on the water dough.

Wrap it in cling film, place it in...

Wrap it in cling film, place it in the chiller for 20 minutes, or until it becomes firm.

Put the plain flour, egg, and ice water...

Put the plain flour, egg, and ice water in the electric food processor.

Mix them until they combine and form a...

Mix them until they combine and form a ball.

Spread a large piece of cling film on...

Spread a large piece of cling film on the tabletop, sprinkle with some plain flour.

Flatten the water dough and place another piece...

Flatten the water dough and place another piece of cling film on top.

Roll the water dough to form a large...

Roll the water dough to form a large square.

Remove the cling film on top of the...

Remove the cling film on top of the water dough, place the oil dough in the center and fold the sides of the water dough over the oil dough. Make sure the oil dough is fully covered by the water dough. Flatten it with a rolling pin. (Analogy: Now the dough looks like a sandwich, with the oil dough mirrors the filling of the sandwich, and the water dough mirrors the bread.)

Wrap it in cling film and leave it...

Wrap it in cling film and leave it in the chiller for twenty minutes or until it hardens.

Remove it from the chiller Flatten it with...

Remove it from the chiller Flatten it with a rolling pin to about 3cm thick. Fold both ends of the dough toward the center like closing a book. (Analogy: Now it resembles a multilayered sandwich.) Place it into the chiller again for 20 minutes.

Repeat the folding process (step 6) for three...

Repeat the folding process (step 6) for three more times.

After the last repetition, flatten the dough to...

After the last repetition, flatten the dough to about 3mm thickness. Use a cookies cutter or bowl to cut out pieces of round pastry which are slightly larger than the area of the mold.

Put the cut pastry into a mold. Lightly...

Put the cut pastry into a mold. Lightly press the pastry onto the surface of the mold.

Trim the sides with a fork or a...

Trim the sides with a fork or a blunt knife.

Melt the sugar with water to make a...

Melt the sugar with water to make a simple syrup. Let it cool.

Beat the eggs for a minute.

Add the milk and syrup to the egg....

Add the milk and syrup to the egg. Mixed well.

Filter the milk liquid twice to remove impurities.

Fill each empty pastry shell up to 70%.

Bake it at 200 degrees C/ 390 degrees...

Bake it at 200 degrees C/ 390 degrees F for 15 minutes, then reduce to 180 degrees C / 356 degrees F for another 10 minutes. Leave the oven door ajar for five minutes then remove the egg tarts.

https://mediavine-res.cloudinary.com/video/upload/q0hjlooh6ykk84eqdxvn.mp4

Hong Kong style egg tarts- How to make egg tarts with Chinese puff pastry

One of my favorite sweet treats from Chinese bakeries is cute little egg tarts, which are individual-sized custards baked in a crunchy sweet pastry crust. This recipe is in the style of Hong Kong egg tarts and are very similar to the ones I find in bakeries.

225 g plain flour

egg (whisked)

vanilla extract

73 g caster sugar

g water

57 g evaporated milk

tsp vanilla extract

Preheat oven to 400F. Grease your egg tartlet molds and place onto baking sheet.

To make the tart crusts, first cream the butter and sugar with an electric mixer set at a medium speed until the mixture is smooth, fluffy, and light in color. Adjust the mixer speed to low and add the egg in two batches only adding the second batch once the first one is incorporated. Add the vanilla and mix until combined. Add the flour and continue mixing until a dough is formed.

Take a chunk of dough and put into an egg tartlet mold. Using your fingers, press and spread the dough into the mold until it fully covers the inside of the mold. The bottom of each tart shell should be thinner with the top edge slightly thicker.

While the oven preheats, make the custard. Heat the water in a small saucepan until it's hot but not boiling. Add the sugar and stir until the sugar is dissolved. Remove the pan from the heat to cool.

In a large bowl, whisk the egg and evaporated milk until combined. Add the cooled sugar water and mix with an electric mixer set to a low speed until the mixture is frothy with little bubbles. Place a fine mesh strainer over a bowl and strain the mixture. The mixture should be completely smooth with no bubbles.

Spoon the custard into the tart molds. Transfer the tarts to the oven and bake them for 10 to 15 minutes or until the edges are lightly browned. Lower the heat to 350F (180C) and bake the tarts for 10 to 15 minutes or until the custard has lightly puffed in the center. Open the oven door one to two inches and bake the tarts until they are cooked through.

Hong Kong Style Egg Tarts have a creamy smooth custard filling but are made with a Portuguese style flaky crust.

Hong Kong Style Egg Tarts

puff pastry dough (frozen pre-packaged twin pack)

spray oil (to prevent sticking)

sugar (granulated

water (hot)

evaporated milk (canned)

This Chinese egg tart recipe will make 12 to 16 tarts depending on the size of your muffin/cupcake or tart tins.

Preheat oven to 450 degrees F (230 degrees C)

Allow frozen Puff pastry dough to either a) sit out in box at room temperature for 30-40 minutes to thaw out b) remove puff pastry for box and from inner packaging and place in the microwave covered with a towel and microwave for 1 minute.

Take one sheet of puff pastry dough and lay it flat on a cutting board. Roll out a little thinner. Find a cup or round glass that it is large enough to cut a circle to fill your tarts a with some overlapping. (Yes... we used a martini glass) Spray your pan with a little cooking spray to prevent sticking. Place the cut puff pastry circle into the tart or cupcake tin. Press puff pastry dough into the bottom and sides so that the tin is covered. Chill puff pastry lined tarts tins in the refrigerator while you make the egg custard mixture. Depending on the size of your muffin/cupcake or tart tins, you will have enough puff pastry dough and custard filling to make up to 16 tarts. Roll out the extra dough scraps and cut to make more tart shells.

Combine the white sugar and water in a medium saucepan, and bring to a boil, until the sugar is dissolved. (You can also do this step in the microwave) Remove from heat and cool to room temperature. To save time, you can place the dissolved sugar water mixture in the freezer to cool off quicker.

Crack all 9 whole eggs and place both yolks and egg whites in a medium bowl. Dispose of the shells. Beat eggs well.

Whisk into the cooled sugar mixture into the beaten egg mixture. Stir in the evaporated milk and vanilla and mix well.Strain the filling through a fine mesh strainer. (Straining is a really important step so don&#39;t skip this step or your egg tarts will not be as consistently smooth and creamy as you wished.) If you do not have a fine mesh strainer, you can line a colander with cheese cloth and strain. Fill the tart shells only about 75% filled. Do not overfill as the egg custard filling will puff during the baking process.

Bake for 15 to 17 minutes in the preheated oven middle rack. The filling may slightly puffed. The custard filling will still be slightly jiggly and this is okay. The goal is that a toothpick should stay upright when placed into the tart.  In addition a toothpick should come relatively clean when it is cooked.

Cool for about 5-10 minutes in pan and then remove from cupcake pan or tart pan.

Enjoy Hong Kong Style Egg Tarts while still warm with tea and friends.

Love how easy this egg tart recipe was compared to making the tart shell from scratch. Perfect  teatime dessert. Will make again

My husband used to visit KFC just to eat these egg tarts. Claimed they were the best in China!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1641408247/lxv2usngh4ghkjctz3as.mp4

Hong Kong Style Egg Tarts have a creamy smooth custard filling but are made with a Portuguese style flaky crust.  We use a pre-made frozen puff pastry dough for a HUGE TIME SAVING hack. These little mini tarts are ready in about 30 minutes and have only 5 ingredients.

Top 4 chinese egg tarts recipes from across the web

The most viewed chinese egg tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chinese Egg Tarts

Egg Tart Recipe With Chinese Puff P...

Chinese Egg Tarts

Hong Kong Style Egg Tarts

Top 4 chinese egg tarts recipes from across the web

The most viewed chinese egg tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Egg Tarts

Egg Tart Recipe With Chinese Puff P...

Chinese Egg Tarts

Hong Kong Style Egg Tarts

The most viewed chinese egg tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine