Flaky Chinese Egg Tarts With Silky Custard Centers

Egg tarts are the flaky shell with a just-set custard, the dim sum staple. I blind-bake the shell so it stays crisp under the custard instead of going soggy.

This Chinese Egg Tarts recipe provides a straightforward method to create these delightful desserts at home. The unique combination of textures from the flaky crust and creamy custard makes them a perfect snack or dessert.

Homemade Flaky Chinese Egg Tarts

These flaky Chinese egg tarts are made with a tender, buttery pastry that perfectly complements the rich egg custard filling. The recipe is relatively simple and yields a batch of 12 tarts, taking about 1 hour and 15 minutes from start to finish.

Ingredients

1 1/2 cups all-purpose flour
1/4 cup unsalted butter, softened
1/4 cup powdered sugar
1/4 teaspoon salt
1 egg, beaten
3 tablespoons cold water
3 large eggs
1/2 cup granulated sugar
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Instructions

Make the Pastry: In a mixing bowl, combine the flour, softened butter, powdered sugar, and salt. Mix until the texture resembles coarse crumbs.
Add Egg and Water: Stir in the beaten egg and cold water until a dough forms. Knead gently until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Custard: In a separate bowl, whisk together the eggs, granulated sugar, milk, vanilla extract, and almond extract until fully combined and smooth.

Preheat Oven: Preheat your oven to 375°F (190°C).
Roll and Cut Pastry: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter to cut circles slightly larger than your muffin tin cups.
Form the Tarts: Press the dough circles into the muffin tin, making sure to cover the bottom and edges.
Fill with Custard: Pour the custard mixture into each pastry shell, filling about 3/4 full.

Bake: Place the tarts in the preheated oven and bake for 20-25 minutes, or until the custard is set and the tops are slightly golden.
Cool and Serve: Allow the tarts to cool for a few minutes before removing them from the tin. Serve warm or at room temperature.