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Chinese Egg Tarts

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Preparation time: 100 min
Serves 12 people
4.5 Average Rating

Flaky, buttery pastry filled with silky, sweet egg custard, these Hong Kong-style Chinese Egg Tarts are a bakery classic you can now make at home. Crisp golden shells cradle a glossy, creamy filling delicately flavoured with vanilla, baked until just set for that signature wobble. A beautiful balance of textures and subtle sweetness, they’re best enjoyed right after cooling with a cup of tea.

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Ingredients

  • 2 rolls (600g) box ready-rolled frozen puff pastry
  • ½ cup icing sugar
  • 1 tbsp custard powder
  • ⅔ cup evaporated milk
  • ⅔ cup water
  • 1 tsp vanilla essence
  • 3 eggs

Method

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  1. Lightly spray 12 holes of a ⅓ cup (80ml) capacity muffin pan with oil. Thaw pastry rolls. Cut out 12 squares of baking paper big enough to cover the entire hole once pressed in.
  2. Carefully unroll pastry. Cut out 12 x 10cm rounds using a fluted cookie cutter, then gently press into prepared muffin holes, making sure pastry is even up the sides of holes. You can use your fingers to press against the sides to even the pastry edge.
  3. Push a piece of baking paper into each hole. Quarter fill with baking blind beans. Chill for 15 minutes (this helps to prevent pastry shrinkage). Meanwhile, preheat the oven to 200°C fan-forced.
  4. Cook pastry cases for 18-20 mins or until puffed and lightly golden. Cool for a few minutes then lift out the paper and beans. Leave pastry cases in the pan and cool slightly.  
  5. Reduce oven temperature to 160°C.
  6. Meanwhile, sift icing sugar and custard powder into a large bowl. Add the milk, water and essence and whisk until smooth and free of lumps. Whisk in eggs until smooth. Strain mixture through a sieve into a large jug to remove any lumps. Skim with a spoon to remove any bubbles on the surface.
  7. Gently pour in custard until almost to the top. Gently carry to the oven and put on shelf, fill to the top with more custard (see tips). Bake for 15 minutes, then pull out the shelf and fill up with the remaining custard and cook for a further 30 minutes or until custard has just set in the middle.
  8. Once cooked, set aside in the pan for 15 minutes before transferring tarts to a wire rack to cool. Serve in paper cases at room temperature.

Video

Notes

  • You can also use 3 sheets of thawed, ready-rolled puff pastry.  
  • For a crisper pastry, use a metal muffin tin rather than silicone.
  • Best eaten on the day they are made. Once refrigerated pastry will become soggy.
  • It is important to carefully carry the tarts to the oven, then refill at oven to prevent custard spilling over the sides of pastry.
  • Custard settles and sinks in the initial 15 minutes of baking. For fuller tarts, fill at this point with the remaining custard.

Nutrition Per Serve

  • 100g Serving size
  • 910kJ 217kcal Energy
  • 6g Protein
  • 9g Total fat
  • 5g Saturated fat
  • 28g Carbs (total)
  • 8g Carbs (sugar)
  • 310mg Sodium
  • 2g Fibre
  • 1µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.5

4 reviews

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