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Chinese Egg Custard Tart
Chinese Egg Custard Tarts are a beloved pastry found in dim sum restaurants and bakeries worldwide. Known for their buttery, flaky crust and silky smooth custard filling, these tarts are a perfect combination of texture and flavor. Inspired by Portuguese pastel de nata, the Chinese egg tart has its unique twist, making it a delightful treat for tea time or as a dessert.Learn how to make this classic recipe at home with step-by-step instructions and tips for achieving a bakery-quality result.
Equipment
- Mixing Bowls
- Pastry cutter or food processor
- Muffin tin or tart molds
- Rolling Pin
- Whisk
- Fine Mesh Strainer
Ingredients
For the Pastry Crust
- 1 ½ cups 190g all-purpose flour
- 1 tbsp sugar
- ½ cup 115g unsalted butter, cold and cubed
- 4 –5 tbsp cold water
For the Egg Custard Filling
- 3 large eggs
- ½ cup 100g granulated sugar
- 1 cup 240ml whole milk (or evaporated milk for creamier texture)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Pastry Crust
- In a mixing bowl, combine flour and sugar.
- Add cold, cubed butter and cut into the flour using a pastry cutter or fingertips until the mixture resembles breadcrumbs.
- Gradually add cold water, 1 tablespoon at a time, and mix until the dough comes together. Avoid overworking the dough.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Make the Egg Custard Filling
- In a bowl, whisk together eggs and sugar until dissolved.
- Gradually add milk, vanilla extract, and salt. Mix until smooth.
- Strain the mixture through a fine mesh strainer to remove any egg clumps. Set aside.
Roll and Shape the Dough
- Preheat the oven to 375°F (190°C).
- Roll the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Use a round cutter slightly larger than your tart molds to cut out circles.
- Press each dough circle into the tart molds, ensuring the edges are smooth and even. Trim any excess dough.
Fill and Bake the Tarts
- Pour the custard mixture into each tart shell, filling them about ¾ full.
- Bake in the preheated oven for 25–30 minutes or until the custard is set and the crust is golden brown.
- Allow the tarts to cool for 10 minutes before removing them from the molds.
Notes
Tips and Variations
- Make It Extra Flaky: Use a puff pastry sheet instead of homemade dough for a quicker option.
- Creamier Custard: Substitute evaporated milk for whole milk for a richer texture.
- Even Cooking: Rotate the pan halfway through baking for even browning.
- Add a Twist: Sprinkle a pinch of ground nutmeg or cinnamon over the custard before baking.
- Store Properly: Keep leftover tarts in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (Per Tart)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 21g |
| Sugar | 10g |
| Protein | 4g |
Health Benefits
| Nutrient | Benefits |
|---|---|
| Eggs | High in protein and rich in vitamins D and B12. |
| Milk | Provides calcium and supports bone health. |
| Butter | Source of healthy fats when consumed moderately. |