Chinese Egg Tarts
Buttery, flaky pastry shells filled with a silky custard and baked until the tops are lightly caramelized. A classic dim sum favorite that's simpler than it looks.
- Total time
- 25 min
- Servings
- 6
- Calories
- 178
- Protein
- 4g
Ingredients
- 12 shells frozen mini phyllo or puff pastry shells
- 2 whole eggs
- ⅓ cup evaporated milk
- 3 tablespoons sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- 1
Set the oven to 400°F and wait until the indicator light tells you it has finished heating, about 10 minutes.
- 2
Crack the 2 eggs into a small bowl, then pour in the 0.33 cup evaporated milk, 3 tablespoons sugar, 0.25 teaspoon vanilla extract, and 0.125 teaspoon salt.
- 3
Whisk the mixture with a fork until it is uniform in color with no streaks of egg white visible, about 1 minute.
- 4
Place the 12 pastry shells on a baking sheet or muffin tin, leaving them in the frozen state — do not thaw them first.
- 5
Pour the custard mixture into each shell, filling it about three-quarters full — the filling should not overflow onto the pastry rim.
- 6
Slide the baking sheet or tin into the preheated oven and bake for 12 minutes, until the tops are lightly golden brown and a fork poked into the center of the filling meets no resistance, like pressing into soft butter.
- 7
Remove the pan from the oven using oven mitts and place it on a heat-safe surface to cool for 3 minutes before serving.
Tools you’ll need
- oven
- 12-cup muffin tin or baking sheet
- small bowl
- fork for whisking
- oven mitts
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