The Best Egg Tarts Recipe | Dim Sum Central (2024)

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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

The Best Egg Tarts Recipe | Dim Sum Central (1)

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

The Best Egg Tarts Recipe | Dim Sum Central (2)

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.

The Best Egg Tarts Recipe | Dim Sum Central (3)

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.

The Best Egg Tarts Recipe | Dim Sum Central (4)

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

The Best Egg Tarts Recipe | Dim Sum Central (5)

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.

The Best Egg Tarts Recipe | Dim Sum Central (6)

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

The Best Egg Tarts Recipe | Dim Sum Central (7)

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

The Best Egg Tarts Recipe | Dim Sum Central (8)

Strain twice and set aside.

The Best Egg Tarts Recipe | Dim Sum Central (9)

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

The Best Egg Tarts Recipe | Dim Sum Central (10)

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

The Best Egg Tarts Recipe | Dim Sum Central (11)

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.

The Best Egg Tarts Recipe | Dim Sum Central (12)

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.

The Best Egg Tarts Recipe | Dim Sum Central (13)

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

Learn more about Egg Tarts from these Experts

Watch iHEARTcookinggg make Egg Tarts with fluffy puff pastry (VIDEO)
Kirbie’s Cravings raves about Chinatown Egg Tarts
Bonnie from Thirsty for Tea shares her recipe for Egg Tarts

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The Best Egg Tarts Recipe | Dim Sum Central (2024)

FAQs

What are the two types of egg tarts? ›

There's the Portuguese egg tart which has a caramelized top and a thin layered crispy pastry shell. And then there's the original, the Hong Kong egg tart that has a milder filling and a pastry crust that is flaky and crumbly.

What is the difference between Chinese and Portuguese egg tarts? ›

Another distinct difference between Portuguese egg tarts and other egg tarts like English egg tarts or Chinese egg tarts is that the Portuguese tart uses only egg yolks and also includes a light puff pastry, whereas the English tart and Chinese egg tart uses whole eggs and a denser pie crust-like dough for the outside.

Why is my egg tart not smooth? ›

Sieve the egg custard mixture twice to ensure the egg custard will be smooth after baking. Using a lower temperature for baking will result in a smoother egg custard as it doesn't expand too much and spill over while baking.

What is special about egg tarts? ›

The Hong Kong egg tart is a quintessential part of Cantonese cuisine that's the product of both British and Chinese tastes. Its roots are in the British custard tart made with a creamy filling and a shortcrust dough.

What is the difference between HK egg tart and Portuguese egg tart? ›

Portugal's tart has a flaky crust that is like the Hong Kong version. The two taste somewhat similar, but the pastel de nata has a caramelised surface, while the daan tat top is smooth and glossy.

What are the 4 types of tarts? ›

There are four main types of tarts: fruit tarts, custard tarts, chocolate tarts, and savory tarts.

What is dim sum egg tart called? ›

While daan tat had its origins in mainland China, it wasn't until after World War II that the Cantonese egg tart made its way to Hong Kong, as wealthy Cantonese people migrated to the major port city. It's in Hong Kong that the pastry was perfected, helping to catapult the city's status to global food destination.

What is the difference between egg tart and custard tart? ›

The egg tart (traditional Chinese: 蛋撻; simplified Chinese: 蛋挞; Cantonese Yale: daahn tāat; pinyin: dàntǎ) is a kind of custard tart found in Chinese cuisine derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard.

Should you refrigerate egg tarts? ›

Egg tarts, with contain a vanilla custard filling made of eggs and dairy, require refrigeration if you don't intend to consume them within six hours after baking. To maintain their freshness and flavor, store them in an airtight container in the refrigerator.

What are the importance things to remember when preparing and cooking egg tart? ›

11 Tips For Making Eggs Tarts
  • Decide what kind of pastry you want to use. ...
  • Don't roll the pastry too thin. ...
  • Use a silicone mat to easily roll the pastry. ...
  • Use the specified ingredients. ...
  • Strain the filling to ensure it's smooth. ...
  • Mini tart molds are traditional but muffin tins work. ...
  • Don't let the custard puff up too much.
Oct 19, 2023

Should egg tarts be eaten cold or warm? ›

Egg tarts aka 'dan tat 蛋挞' in cantonese are best served when they out of the oven— warm and crispy. The egg filling is soft and slightly sweet with a delicious egg flavor. The crust is buttery and flakey with a crispy and soft texture (similar to a croissant).

What is egg tart filling made of? ›

Beat the eggs in a large bowl; add the evaporated milk and continue beating. Pour in the cooled sugar water and mix until well combined. Place the tart shells on a baking sheet. Strain the filling through a sieve, and fill the tart shells.

Are egg tarts meant to be eaten cold? ›

Serve immediately, while still warm, for best taste. Egg tarts can be stored, covered at room temperature, for up to 2 days. You could also refrigerate the tarts. Bring back to room temperature or refresh them by warming in a 300 degree oven for 5 minutes before eating.

What are Chinese egg tarts called? ›

The egg tart (traditional Chinese: 蛋撻; simplified Chinese: 蛋挞; Cantonese Yale: daahn tāat; pinyin: dàntǎ) is a kind of custard tart found in Chinese cuisine, derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard.

What's the difference between egg custard and custard tart? ›

Custard tarts have long been a favourite pastry in Britain and the Commonwealth, where they are often called "egg custard tarts" or simply "egg custards" to distinguish the egg-based filling from the commonly served cornflour-based custards. They are sold in supermarkets and bakeries throughout the UK.

What is the difference between German pudding and egg tart? ›

German pudding uses heavy cream while classic egg tart uses milk or evaporated milk. The filling texture for German pudding is creamy, while the classic egg tart is silky smooth like a steamed egg. Prebake the refrigerated tart to avoid the crust turning soggy because of the addition of liquid.

What is a Portuguese egg tart called? ›

Pastel de nata (Portuguese: [pɐʃˈtɛl dɨ ˈnatɐ]; pl. : pastéis de nata; Portuguese: [pɐʃˈtɐjʒ ðɨ-])) or pastel de Belém is a Portuguese egg custard tart pastry, optionally dusted with cinnamon.

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