Chinese egg tarts

Chinese egg tarts


51 people made this

About this recipe: Yummy Chinese egg tarts! This recipe makes 22 (7cm) tarts. First, mix up a batch of shortcrust pastry, then fill them with egg custard and bake.

Goh Mei Lee

Serves: 22 

  • For the pastry
  • 250g plain flour
  • 1 pinch salt
  • 140g butter, diced
  • 4 tablespoons icing sugar
  • 1 egg
  • 2 tablespoons cold water
  • Egg custard filling
  • 250ml water
  • 150g caster sugar
  • 3 eggs
  • 100ml evaporated milk
  • 1/4 teaspoon vanilla extract

Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

  1. Preheat oven to 200 C / Gas mark 6.
  2. In a large bowl, mix flour and salt together. Rub in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with cling film and refrigerate for 30 minutes.
  3. Divide dough in half. Roll each half out to 3mm thickness. Using a 8.5cm fluted round cutter, cut out 22 rounds. Press dough into lightly greased 7cm tart tins.
  4. In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 280ml of the resulting syrup and set aside to cool.
  5. In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart cases.
  6. Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

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Reviews (2)


i cheated and used ready made pastry to save time. very nice tarts. kids loved them aswell. - 14 Dec 2009


Took shortcuts. use ready made pastry, just as good and saves time. - 14 Dec 2009

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