chinese egg tart
Print Recipe

Chinese egg tarts (蛋塔)

These egg tarts are a staple in Chinese bakeries. The shortbread-like crust is filled with a smooth, flan-like interior.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer, Breakfast, Dessert
Cuisine: Asian, Chinese
Keyword: Appetizer, Asian
Servings: 20
Author: Eva Bakes



  • 1 and 1/2 cups + 2 Tablespoons milk
  • 6 large eggs
  • 1 and 1/2 cups granulated sugar
  • 1 pinch of salt


  • 1.5 cups all-purpose flour
  • 2-3 Tablespoons powdered sugar
  • 2/3 cups butter softened and cubed
  • 1 egg
  • 1/2 teaspoon salt


Make the filling

  • Pour all custard ingredients into a pot or saucepan and warm over low heat.
  • Whisk the egg custard in one direction to avoid making air bubbles and continue until the sugar has dissolved.
  • Pour custard through a strainer to get rid of any solid or cooked parts of the eggs. Cool and set aside.
  • After the custard has cooled, skim off foam or solid parts. The filling should be silky and yellow.

Make the crust

  • Sift the flour and powdered sugar into a mixing bowl.
  • Add in the butter, egg, and salt. Using a mixer (or do it by hand like I did), mix on the lowest speed.
  • Once the dough comes together, roll it out into a log on a floured surface and cut into 20 pieces.
  • Roll the dough into a ball and slightly flatten it with your palm.
  • Place the dough in muffins (or tart pans) and use your thumb or knuckles to press and shape the walls.

Assemble the tarts

  • Pour the custard into the tart shells (80% full).
  • Bake at 350ºF for 20 minutes or until the the egg custard is jiggly (like Jello) if you give the pan a shake.
  • Cool for 30 minutes and gently lift them out with a butter knife.


Source: anjelikuh*