15 Jul 2024
Recipe of the Week: Chinese Egg Tarts
Community Expat Cookbook

Recipe of the Week: Chinese Egg Tarts

We don’t know whether this humble pastry came about through an English version of a custard tart in Hong Kong or a Macau version of Portugese ‘Pastéis de nata’ or whether they were around even earlier. Regardless, they are now an icon, a foodie mascot on any dim sum menu. What a way to end our Chinese-themed recipes this February.




1 cup confectioners’ sugar (125g)

3 cups all-purpose flour (375g)

1 cup butter (225g)

1 egg, beaten

1 dash vanilla extract


2/3 cup white sugar (135g)

1 1/2 cups water (340g)

9 eggs, beaten

1 dash vanilla extract

1 cup evaporated milk (240g)


  1. In a medium bowl, mix together the confectioners’ sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape. (Me: dough = 32g x 12 and custard = 42g x 12)
  2. Preheat the oven to 450 degrees F (230 degrees C) (Me: 200 degrees). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells. 3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.


Want more fantastic recipes? Check out our Expat’s Cookbook!

Recipe: Amy Oh

Photo Credit: avlxyz

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