There’s something magical about biting into a Chinese egg tart—that flaky, buttery pastry giving way to silky smooth custard that’s just sweet enough. I’ve been obsessed with these since my first dim sum experience years ago, and after countless attempts to recreate them at home, I finally cracked the code. These egg tarts taste just like the ones you get at your favorite dim sum restaurant, and they’re surprisingly achievable in a home kitchen.
What I love most about Chinese egg tarts is their simplicity. Unlike Western custard tarts that can be heavy and overly sweet, Chinese egg tarts have this delicate balance—the custard is smooth and creamy but not too rich, and the pastry is buttery and flaky without being overwhelming. They’re the perfect little treat with tea or as a sweet ending to a meal.
Why This Recipe Works
The secret to authentic Chinese egg tarts is in the technique and the balance of ingredients. The pastry needs to be tender and flaky, which comes from using the right ratio of butter to flour and not overworking the dough. The custard needs to be silky smooth, which means straining it and baking at the right temperature so it sets without curdling.
I’ve made these dozens of times, tweaking the recipe until I got it just right. The key is patience—don’t rush the chilling time for the dough, and don’t overbake the custard. When done properly, you get egg tarts with a crisp, golden pastry shell and a custard that’s set but still has a slight wobble in the center.
The Complete Recipe
What You’ll Need
For the Pastry:
1 cup all-purpose flour
¼ cup unsalted butter, softened
¼ cup powdered sugar
¼ teaspoon salt
1 egg yolk
2 tablespoons cold water
For the Custard Filling:
½ cup whole milk
½ cup heavy cream
3 large eggs
¼ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, but traditional)
Equipment:
12-cup muffin tin or egg tart molds
Fine-mesh strainer
Mixing bowls
Whisk
Step-by-Step Instructions
Step 1: Make the Pastry Dough
In a large bowl, cream together the softened butter, powdered sugar, and salt until light and fluffy. This takes about 2-3 minutes with a hand mixer or wooden spoon.
Add the egg yolk and mix until fully incorporated.
Gradually add the flour, mixing until the dough just comes together. Add the cold water, one tablespoon at a time, until the dough forms a ball. Don’t overmix—you want the dough to be tender, not tough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting time is crucial—it allows the gluten to relax and makes the dough easier to work with.
Step 2: Prepare the Tart Shells
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or egg tart molds.
Remove the dough from the refrigerator and divide it into 12 equal pieces. Roll each piece into a ball, then press it into the bottom and up the sides of each muffin cup, creating a thin, even shell.
The pastry should be about ⅛-inch thick. If it’s too thick, the tarts will be doughy; too thin and they’ll break.
Prick the bottom of each shell with a fork to prevent puffing during baking.
Step 3: Make the Custard Filling
In a medium saucepan, gently heat the milk and heavy cream over low heat until warm but not boiling. Remove from heat and let cool slightly.
In a separate bowl, whisk together the eggs and sugar until the sugar dissolves and the mixture is smooth. Don’t whisk too vigorously—you don’t want to incorporate too much air, which can create bubbles in the custard.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
Add the vanilla extract and almond extract (if using). Stir gently to combine.
Step 4: Strain the Custard
This is the secret to silky smooth custard: strain the mixture through a fine-mesh strainer into a clean bowl or measuring cup with a spout. This removes any egg solids or lumps and ensures a perfectly smooth texture.
Step 5: Fill and Bake
Carefully pour the custard into each pastry shell, filling them about ¾ full. Don’t overfill—the custard will puff up slightly as it bakes.
Bake for 20-25 minutes, until the custard is just set but still has a slight wobble in the center. The edges should be set, and the top should be lightly golden but not browned.
The custard will continue to set as it cools, so don’t overbake. Overbaked custard becomes rubbery and develops an eggy taste.
Step 6: Cool and Serve
Remove the tarts from the oven and let them cool in the pan for 5 minutes. Then carefully remove them from the muffin tin and transfer to a wire rack to cool completely.
Serve warm or at room temperature. Chinese egg tarts are traditionally served at room temperature, which allows the flavors to fully develop.
Tips I’ve Learned Along the Way
Chill the Dough: Don’t skip the 30-minute chilling time. Cold dough is easier to work with and produces a flakier crust.
Even Pastry Thickness: Try to make the pastry shells as even as possible. Uneven shells will bake unevenly, with some parts overdone and others underdone.
Strain the Custard: This step is non-negotiable if you want silky smooth custard. It only takes a minute and makes a huge difference.
Don’t Overfill: Fill the shells about ¾ full. Overfilled tarts will overflow and make a mess.
Watch the Baking Time: Every oven is different. Start checking at 20 minutes. The custard should be set around the edges but still slightly jiggly in the center.
Cool Properly: Let the tarts cool in the pan for a few minutes before removing. This prevents them from breaking.
Almond Extract is Traditional: While optional, almond extract is what gives Chinese egg tarts their distinctive flavor. It’s subtle but makes a difference.
Variations I Love:
Portuguese-Style: Bake at a higher temperature (400°F) for the last 5 minutes to caramelize the top
Coconut Egg Tarts: Replace half the milk with coconut milk
Matcha Egg Tarts: Add 1 tablespoon matcha powder to the custard
Mini Tarts: Use mini muffin tins for bite-sized versions
Puff Pastry Version: Use store-bought puff pastry for a flakier, layered crust
Why These Egg Tarts Are Special
Chinese egg tarts are one of those desserts that seem fancy but are actually quite simple once you understand the technique. They’re elegant enough to serve at a dinner party but easy enough to make on a weekend afternoon when you’re craving something sweet.
What I love most is how they transport me back to dim sum restaurants. That first bite—the crisp pastry, the smooth custard, the subtle sweetness—it’s exactly what I remember. And knowing I can make them at home whenever I want is incredibly satisfying.
They’re also perfect for sharing. Make a batch and bring them to a potluck or give them as gifts. People are always impressed when they find out you made them from scratch.
Serving Suggestions
Chinese egg tarts are traditionally served:
At room temperature with Chinese tea (jasmine, oolong, or pu-erh)
As part of a dim sum spread
As a dessert after Chinese meals
With afternoon tea
As a sweet snack any time of day
Storage Tips
Room Temperature: Egg tarts are best eaten the day they’re made, but they’ll keep at room temperature for up to 6 hours.
Refrigerated: Store in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving, or warm them in a 300°F oven for 5 minutes.
Frozen: You can freeze baked egg tarts for up to 1 month. Thaw in the refrigerator overnight and warm in the oven before serving.
The Bottom Line
If you’ve been intimidated by making Chinese egg tarts at home, I encourage you to give this recipe a try. Yes, there are a few steps, and yes, you need to be patient with the chilling and baking times. But the result—those perfect little tarts with flaky pastry and silky custard—is absolutely worth it.
I’ve made these so many times that I can practically do it with my eyes closed now. And every time I pull a tray of golden egg tarts out of the oven, I still get excited. They’re one of those recipes that never gets old.
Make a batch this weekend and enjoy them with tea. I think you’ll be amazed at how close they taste to the ones from your favorite dim sum restaurant.
Have you made Chinese egg tarts before? What’s your favorite dim sum dessert? Let me know in the comments!
Recipe Card
Authentic Chinese Egg Tart
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 20-25 minutes
Total Time: 1 hour 15 minutes
Yield: 12 egg tarts
Difficulty: Intermediate
Ingredients:
Pastry:
1 cup all-purpose flour
¼ cup unsalted butter, softened
¼ cup powdered sugar
¼ teaspoon salt
1 egg yolk
2 tablespoons cold water
Custard:
½ cup whole milk
½ cup heavy cream
3 large eggs
¼ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
Instructions:
Cream butter, powdered sugar, and salt until fluffy (2-3 minutes)
Add egg yolk, mix until incorporated
Gradually add flour, mixing until dough comes together
Add cold water 1 tablespoon at a time until dough forms ball
Wrap in plastic, refrigerate 30 minutes
Preheat oven to 350°F, grease 12-cup muffin tin
Divide dough into 12 pieces, press into muffin cups (⅛-inch thick)
Prick bottoms with fork
Heat milk and cream until warm, remove from heat
Whisk eggs and sugar until smooth
Slowly pour warm milk into eggs, whisking constantly
Add vanilla and almond extract, stir gently
Strain custard through fine-mesh strainer
Pour custard into shells, filling ¾ full
Bake 20-25 minutes until set with slight wobble in center
Cool in pan 5 minutes, then transfer to wire rack
Serve warm or at room temperature
Tips for Success:
Chill dough full 30 minutes
Make pastry shells even thickness (⅛-inch)
Always strain custard for smooth texture
Don’t overfill shells (¾ full maximum)
Watch baking time—custard should wobble slightly
Almond extract adds authentic flavor
Storage:
Room temperature: 6 hours
Refrigerate: up to 3 days
Freeze: up to 1 month
Nutrition (per tart):
Calories: ~160
Fat: 9g
Carbohydrates: 16g
Protein: 4g
Sugar: 8g
