Crispy Chinese Egg Tarts
Golden, caramelized custard tarts with flaky pastry shells. These iconic Cantonese-style egg tarts are baked until the filling jiggles slightly and the edges turn deep brown.
- Total time
- 45 min
- Servings
- 12
- Calories
- 185
- Protein
- 4g
Ingredients
- 1 package (2 sheets) frozen puff pastry sheets
- 3 large eggs
- ½ cup evaporated milk
- ¼ cup condensed milk
- 2 tbsp sugar
- 3 tbsp water
- ¼ tsp vanilla extract
- ⅛ tsp salt
Instructions
- 1
Preheat oven to 400°F. Let puff pastry thaw at room temperature for 10 minutes until pliable.
- 2
Cut pastry into 3-inch rounds using a cookie cutter or drinking glass. Press each round gently into a muffin tin.
- 3
Prick pastry bases with a fork 3-4 times to prevent puffing. Place tin in freezer while making filling.
- 4
Whisk eggs, evaporated milk, condensed milk, sugar, water, vanilla, and salt until smooth and fully combined.
- 5
Pour mixture through a fine-mesh sieve into a bowl to remove any foam or lumps.
- 6
Pour custard into each pastry shell until just below the rim. Fill carefully to avoid spilling.
- 7
Bake for 18-22 minutes until pastry is golden and custard jiggles slightly in the center when gently shaken.
- 8
Remove from oven and cool in the tin for 5 minutes. Tarts continue cooking from residual heat.
- 9
Turn tarts out onto a wire rack and cool until warm. Serve at room temperature or chilled.
Tools you’ll need
- oven
- muffin tin (standard 12-cup)
- 3-inch cookie cutter or drinking glass
- fork
- whisk
- fine-mesh sieve
- wire rack
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