Chinese Egg Tarts (Classic, Pandan, and Ube Flavored)
Ingredients for egg tarts
- 1 sheet of cold Chinese puff pastry
- I made my own Chinese puff pastry, which gives these egg tarts a super flaky beautiful crust, which is one of the classic Cantonese styles. Check out the recipe for Chinese puff pastry here. If you don’t want to make your own Chinese puff pastry, you can substitute this with regular puff pastry that you can buy in most grocery stores!
- 1/2 cup (100g) sugar
- 1 cup boiling water
- 2 large eggs
- 3/4 cup evaporated milk
- 1/4 cup milk
- 1 teaspoon vanilla
- Vanilla is the classic flavor, but to make the pandan or ube version, just substitute it for the these other extracts. I divided up my filling into three separate bowls and added 1/3 teaspoon of each extract to each bowl of filling.
This recipe yields approximately 12 egg tarts, but this can vary depending on what kind of tin you’re using. You can use mini tart tins (2.6 inches), regular tart tins (3 inches), or even a cupcake pan, which more of you probably have on hand.
- Preheat the oven to 400 degrees. Grease whatever pan you decided to use for your egg tarts. If you’re using individual tart tins, I’d recommend placing the individual tart tins on a cookie sheet so it’s easy to place in the oven later on.
- Roll out your puff pastry to about 1/8 inch in thickness. It’s helpful to keep your puff pastry cold, so it’s easier to roll without destroying the layers of butter underneath. Also, rolling in short strokes will help with this too.
- Once you’ve rolled out the dough, take a circular cutter and cut circles to fit the tins that you’re using. Usually I try to find a glass that is just a little bit wider than my egg tart tins and use that to cut the dough.
- Place each dough circle into the tart tin and press against the edges of the tart thin as uniformly as possible. Take a fork and piece the bottom of each egg tart shell.
- Now, let’s make the filling! In a bowl, add sugar and boiling water. Mix until the sugar is completely dissolved and let cool until it’s lukewarm. Add eggs, evaporated milk, milk, and extract. Whisk the mixture until smooth. You can also strain this through a sieve or blend it to get that super silky texture.
- Taking a large spoon, carefully spoon the the filling into each shell (about 80% full).
- Bake in the oven at 400 degrees for about 15 minutes. Then, reduce the temperature to 350 degrees until the filling is set ( about 12 more minutes). You’re done!
Chinese Egg Tarts (Classic, Pandan, and Ube Flavored) are one of my favorite desserts to order at dim sum, and now you all know to make them at home! In terms of the egg tart crust, there are usually two kinds: a shortbread crust and a flaky puff pastry crust. In those bustling Cantonese dim sum halls and Chinese bakeries, I grew up eating the puff pastry kind, so that’s what I made here! I just love the difference in texture between all the flaky, buttery layers of the crust and the smooth creamy filling, so I think it’s the perfect combo. The other cool thing is that this is made with Chinese puff pastry, which is a bit easier to make and work with than other puff pastries and is also a bit lighter as well, but using puff pastry from the grocery store definitely makes this recipe a quick one.
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Jen’s Food Lab Combo Pack
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