2 May 2020

How to Make Egg Tarts

Last updated by Wes Radez on May 2nd, 2020 | 0

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This recipe is part of our collection of Dim Sum Desserts. Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year!

Egg tarts are made from an outer pastry crust that is filled with egg custard and baked. Chinese egg tarts developed in Hong Kong from similar pastries introduced to the region through the Portuguese colony in Macau.

It might seem difficult to make the case for baking egg tarts at home when there are just many good examples available in Chinatown for less than a dollar apiece! Here in the Bay Area, Golden Gate Bakery in San Francisco and Napoleon Bakery in Oakland immediately come to mind.

But here’s the deal. The reason to make egg tarts at home is that you can create an amazing version yourself! The recipe is straightforward, calling only for an easy butter pastry and a simple custard filling. Impress your friends and family when you serve these beauties at your next dim sum lunch or evening dinner party.

Here’s how to make egg tarts, step-by-step. The detailed tutorial with pictures is at the bottom of the page.

Can you share any expert tips from your experience making egg tarts? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!

Egg Tarts Recipe

Makes: 12 | Prep Time: 45 Minutes | Cook Time: 45 Minutes
Adapted From: Nee Hao Magazine

Ingredients

Pastry:
3/4 cup butter, softened
1/3 cup powdered sugar
1 egg
1/4 teaspoon vanilla extract
1 1/2 cups flour
1/2 tablespoon cornstarch

Filling:
1/2 cup sugar
1 cup water
3 eggs
1/3 cup evaporated milk
1/4 teaspoon vanilla extract

12 tart tins (3″ x 1.5″)

Directions

1. With a hand mixer, cream the butter and powdered sugar until fluffy and smooth. Beat in the egg and vanilla extract. Combine the flour and cornstarch, stir into the butter mixture with a wooden spoon, then knead until a dough ball forms. Add extra flour until the dough loses its stickiness. Refrigerate the dough for 30 minutes.

2. Create a simple syrup by bringing the water and sugar together to a boil, until the sugar dissolves. Set the syrup aside to cool to room temperature, then whisk in the eggs, evaporated milk and vanilla extract. Strain twice and set aside.

3. Roll the cooled dough out to 1/4″ thickness and cut it into 4 1/2″ circles. Lightly press each dough round into a tart tin and then refrigerate while you heat the oven.

4. Heat the oven to 400 degrees and place a rack in a low position. Pour the egg filling into the tart tins until they are about 80% full. Place the egg tarts into the oven, then immediately reduce the temperature to 350 degrees.

5. Bake the egg tarts until the filling puffs up into a dome shape, about 30 minutes. When this happens, reduce the heat to 325 degrees and set the timer for an additional 15 minutes to finish. Remove from the oven, pop the tarts from the tins and serve warm.

Step-By-Step Tutorial

For a pastry so delicious, the required ingredients are remarkably simple — eggs, flour, butter, granulated sugar, powdered sugar, water, vanilla extract and evaporated milk. You can pick up 3″ x 1.5″ tart tins in Chinatown or at Bed Bath and Beyond.

Perhaps the only “specialty” ingredient is evaporated milk. (Note: Make sure not to buy sweetened condensed milk.) You can use Black & White for a true Hong Kong flavor, but really any brand will do.

With a hand mixer, cream the butter and powdered sugar until fluffy and smooth. Beat in the egg and vanilla extract.

Combine the flour and cornstarch, stir into the butter mixture with a wooden spoon, then knead until a dough ball forms. Add extra flour until the dough loses its stickiness. Refrigerate the dough for 30 minutes.

Create a simple syrup by bringing the water and sugar together to a boil, until the sugar dissolves. Set aside to cool.

Once the syrup reaches room temperature, whisk in the eggs, evaporated milk and vanilla extract.

Strain twice and set aside.

Roll the cooled dough out to 1/4″ thickness and cut it into 4 1/2″ circles.

Lightly press each dough round into a tart tin and then refrigerate while you heat the oven.

Heat the oven to 400 degrees and place a rack in a low position. Pour the egg filling into the tart tins until they are about 80% full. Place the egg tarts into the oven, then immediately reduce the temperature to 350 degrees.

Bake the egg tarts until the filling puffs up into a dome shape, about 30 minutes. When this happens, reduce the heat to 325 degrees and set the timer for an additional 15 minutes to finish.

Remove from the oven, pop the tarts from the tins and serve warm.