Chinese Egg Tarts recipe

Preparation Time: 1 hours | Cooking Time: 30 minutes

These simple egg tarts are the perfect way to finish off a Chinese dinner. A simple sweet shortcrust pastry is baked, then filled with a sweet egg custard. Serve cold.


  • 375g plain flour
  • 125g icing sugar
  • 225g cold butter chopped into cubes
  • 1 egg, beaten
  • 1 tsp. vanilla
  • 9 eggs
  • 350ml milk
  • 225ml evaporated milk
  • 1 tsp. vanilla
  • 125g icing sugar


  1. Combine the plain flour and icing sugar in a bowl. Add the butter. Chop the butter into the flour using a pastry cutter or two knives until the mixture resembles breadcrumbs. Add the egg and vanilla and stir to combine. Press into a ball, cover and refridgerate for 1 hour.

  2. Take the pastry out of the fridge and roll out on a floured work-top until thin. Cut the pastry into 12 circles that will fit into the holes of a muffin tin. The pastry should come up past the sides of the muffin holes. Press the pastry circles into the muffin tin, prick with a fork, add a circle of greaseproof paper and some baking beans and bake in a 200C oven for 8-10 minutes until lightly set. Remove the paper and baking beans. Leave to cool.

  3. Beat together the eggs, milk, evaporated milk, vanilla and icing sugar. Pour through a sieve and pour into the tart shells. Bake in a 220C oven for 15-20 minutes, until the egg mixture is set on top and lightly puffed up.

Garnish with a little nutmeg or cinnamon if desired. Recipe serves 12.

Recipe Details:

  • Author: Laura Young.
  • Published:

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