If you’ve ever been to a dim sum spot or a Chinese bakery, you’ve probably seen the famous Chinese Egg Custard Tart—golden, glossy, and impossible to resist. This recipe brings that sweet little treat home with a creamy filling made from eggs, milk, and vanilla, all tucked inside a lightly sweet crust. It’s simple, classic, and so satisfying.
They’re surprisingly simple to make, especially once you know a few tricks for getting that custard silky and the crust perfectly tender.
My first experience with these delightful Chinese desserts happened during a visit to San Francisco’s Chinatown. As we wandered the streets, I noticed a long line outside the famous Golden Gate Bakery. Curious, I joined in, figuring anything with a long line had to be worth the wait.
As I chatted with the people around me, I quickly learned that everyone was there for the same reason—freshly baked Chinese egg custard tarts. That was all the convincing I needed.
And let me tell you, I was hooked when I took a bite of that warm, just-out-of-the-oven tart. It was love at first bite. I had never tasted anything quite like it—creamy, smooth, and delicately sweet with a flaky crust that melted in my mouth.
From that day on, I knew I had to recreate this beloved Chinese Egg Custard Tart at home—and share the recipe here, so you can enjoy it too, no trip to San Francisco required.
What Is an Egg Custard?
At its core, egg custard is a mixture of eggs, milk (or cream), and sugar, gently baked until it sets into a soft, smooth texture. It’s the foundation for many classic desserts around the world—from crème brûlée in France to flan in Latin America. What makes it special is the balance between creaminess and sweetness, often with a hint of vanilla for extra flavor.
That same comforting custard is the star of today’s recipe. So, what exactly is a Chinese Egg Custard Tart?
What Is a Chinese Egg Custard Tart?
A Chinese Egg Custard Tart, also known as Dan Tat (蛋挞), is a beloved dessert in Chinese bakeries and is often served at dim sum restaurants. These petite tarts feature a creamy, lightly sweetened egg custard baked inside a flaky or buttery crust. When done right, the custard is smooth and jiggly with a glossy top, while the crust is just crisp enough to offer the perfect contrast.
These tarts have roots in both Chinese and European traditions. The original version is said to have been inspired by the Portuguese Pastel de Nata, which was introduced to Macau during colonial times. Over the years, the Chinese adapted the recipe, resulting in the Hong Kong-style egg custard tart that’s now a staple across Asia and Chinese communities.
🥄 Custard Desserts Around the World
| Dessert Name | Origin | Crust | Texture | Flavor Notes | Served |
|---|---|---|---|---|---|
| Chinese Egg Custard Tart (Dan Tat) | China / Hong Kong | Shortcrust or puff pastry | Silky, jiggly | Mildly sweet, vanilla | Warm or room temp |
| Pastel de Nata | Portugal / Macau | Flaky puff pastry | Caramelized top, creamy | Cinnamon, lemon, caramelized sugar | Warm |
| Crème Brûlée | France | No crust | Smooth, rich | Vanilla, caramelized sugar crust | Chilled |
| Flan / Crème Caramel | Spain / Latin America | No crust | Soft, slightly firm | Caramel, vanilla | Chilled |
| Custard Pie | United States | Pie crust | Firm, sliceable | Nutmeg, vanilla | Chilled or room temp |
Ingredients You’ll Need
One of the best parts about this Chinese Egg Custard Tart recipe is that it uses simple, everyday ingredients you probably already have in your kitchen. Here’s what you’ll need to make both the silky custard filling and the buttery tart crust from scratch.
For the Custard Filling
This is the heart of the tart—smooth, creamy, and just sweet enough.
- Eggs – Room temperature works best for an even mix.
- Hot Water – Used to dissolve the sugar and help thin the mixture slightly.
- Granulated Sugar – Just the right amount to lightly sweeten the custard.
- Evaporated Milk – Adds richness and a creamy texture.
- Vanilla Extract – For that classic, comforting flavor.
For the Tart Shell
This simple shortcrust dough is lightly sweet and holds up beautifully against the custard.
- Flour – Gives the crust structure.
- Powdered Sugar – Adds a light sweetness without making the crust too crisp.
- Cold Unsalted Butter – Cut into cubes for easy blending.
- Egg Yolk – Helps bind the dough and adds richness.
- Cold Water – Just enough to bring the dough together
How to Make Chinese Egg Custard Tarts
Now that you’ve got your ingredients ready, let’s walk through the steps to make your own homemade Chinese Egg Custard Tarts. The process is easier than you might think, and I’ve included plenty of tips to help you get that silky custard and tender crust just right.
Step 1: Make the Tart Shell Dough
- In a mixing bowl, whisk together the all-purpose flour and powdered sugar.
- Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the egg yolk and 3-4 tablespoons cold water. Mix gently until the dough comes together. If it’s still crumbly, add another tablespoon of water.
- Form the dough into a disc, wrap in plastic wrap, and chill in the fridge for about 20–30 minutes.
Step 2: Prepare the Egg Custard Filling
- In a heatproof bowl, stir the sugar into the hot water until fully dissolved. Let this cool to room temperature.
- Gently whisk the eggs in a separate bowl, trying not to create bubbles.
- Add the evaporated milk and vanilla extract, then pour the cooled sugar water.
- Strain the custard mixture through a fine-mesh sieve to remove foam or egg bits. This is key to that silky-smooth texture!
Pro Tip: Straining the custard isn’t optional—it’s the secret to a beautiful, glassy surface on your tarts.
Step 3: Shape and Fill the Tart Shells
- Roll out the chilled dough on a lightly floured surface to about ⅛ inch thick.
- Cut circles to fit your tart pans or muffin tin wells (about 2½–3 inches wide for mini tarts, or use larger rounds for 5-inch pans).
- Gently press the dough into the pans, trimming any excess. Prick the bottoms lightly with a fork.
- Pour the custard mixture into the tart shells, filling them about ¾ full.
Optional: Pop the dough-lined pans back in the fridge for 10 minutes to help them hold their shape while baking.
Step 4: Bake
Preheat your oven to 375°F (190°C).
Cover the tart with a tin foil tent. Reduce the oven to 350 degrees and bake for 35 minutes. Check the tart the last ten minutes.
The custard should be set with a gentle jiggle in the center—don’t overbake!
Tip: If the tops start browning too quickly, loosely tent the tarts with foil during baking.
Chinese Egg Custard Tart Recipe
Ingredients
Tart Crust
- 1½ cups flour
- ⅓ cup powdered sugar
- ½ cup unsalted butter
- 1 egg yolk
- 3-4 tbsp cold water
Custard Filling
- 6 large eggs
- 1½ cups hot water
- ⅔ cup granulated sugar
- 1 cup evaporated milk
- 2 tsp vanilla extract
Instructions
Tart Crust
- In a mixing bowl, whisk together the all-purpose flour and powdered sugar.Cut in the cold butter cubes using a pastry cutter or fork until the mixture looks like coarse crumbs.Add the egg yolk and 2 tablespoons cold water. Mix gently until the dough comes together. If it’s still crumbly, add another tablespoon of water. Form the dough into a disc, wrap in plastic wrap, and chill in the fridge for about 20–30 minutes.
Tart Filling
- In a heatproof bowl, stir the sugar into the hot water until fully dissolved. Let this cool to room temperature.In a separate bowl, gently whisk the eggs, trying not to create bubbles. Add in the evaporated milk and vanilla extract, then pour in the cooled sugar water.Strain the custard mixture through a fine-mesh sieve to remove any foam or egg bits. This is key to that silky-smooth texture!
Shape Dough
- Roll out the dough on a lightly floured surface to about ⅛ inch thick.Cut circles to fit your tart pans or muffin tin wells (about 2½–3 inches wide for mini tarts, or use larger rounds for 5-inch pans).Gently press the dough into the pans, trimming any excess. Prick the bottoms lightly with a fork.
Assemble the Tart
- Pour the custard mixture into the tart shells, filling them about ¾ full.
Baking
Nutrition
🥄 Ingredient Substitutions & Variations
If you’re missing an ingredient or want to make your Chinese egg custard tart recipe a little different, here are a few easy swaps that still work beautifully:
Evaporated Milk
Sub with: Whole milk or half-and-half
Please note that the custard might be slightly less rich but still creamy and delicious.
Granulated Sugar
Sub with: Coconut sugar, maple sugar, or light brown sugar
This will slightly deepen the flavor and add a hint of caramel notes—delicious if you’re into that vibe.
Butter (for the crust)
Sub with: Plant-based butter
For a dairy-free version, a good vegan butter works just fine in the tart shell.
All-Purpose Flour
Sub with: A 1:1 gluten-free baking flour blend
If you’re baking gluten-free, just make sure your blend includes xanthan gum or another binder for structure.
Want to get creative?
Add ½ tsp of matcha powder to the custard for a green tea twist.
Try a splash of coconut milk instead of evaporated milk for a tropical flair.
Sprinkle nutmeg or cinnamon on top before baking for a custard pie feel.
Frequently Asked Questions
Here are some common questions readers have when making this Chinese Egg Custard Tart Recipe at home:
Yes! If you’re short on time, you can use store-bought tart shells or puff pastry. Puff pastry gives a flakier, more Hong Kong-style texture, while shortcrust is closer to traditional bakery tarts. Just make sure to pre-bake if the package suggests it.
This usually happens when the oven temperature is too high or the custard is overbaked. Try baking at a slightly lower temperature, and don’t skip the step of straining the filling—it helps prevent bubbles and ensures a smooth, glassy finish.
When gently shaken, the center should jiggle slightly like Jell-O but not be liquid. A toothpick inserted off-center should come out mostly clean. It will continue to set a bit as it cools.
They’re best enjoyed the day they’re made, especially while slightly warm. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster oven at 300°F for a few minutes to revive that crisp crust.
Other Egg Recipes You Might Enjoy
If you’re into the rich, comforting flavor of this Chinese Egg Custard Tart Recipe, here are a few more egg-based favorites you’ll want to try next:
- How to Make Creamy Scrambled Eggs: Soft, buttery, and flavorful—this simple technique takes your breakfast game to the next level.
- Custard Bread Pudding: A cozy, old-fashioned dessert made with a custard base and chunks of soft bread—perfect for using up leftovers in the most delicious way.
- Pumpkin Brioche French Toast: Fluffy brioche slices are soaked in a spiced pumpkin custard and pan-fried to golden perfection. It’s ideal for fall mornings or brunch any time of year.
Whether you’re craving a nostalgic treat from your favorite dim sum spot or trying something new in the kitchen, this Chinese Egg Custard Tart Recipe is a must-bake. With its silky filling, tender crust, and just the right touch of sweetness, it’s no wonder these tarts are loved around the world. I hope you enjoy making—and eating—these as much as I do. If you give them a try, be sure to leave a comment. I’d love to see your beautiful bakes!
Make sure to check out my friend’s Easter Egg Recipes!
Cheers,
Photo Credits: MyPhotography.com
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Annie Diamond
Janine! Your Chinese egg custard tarts remind me of the ones you can buy all over bakeries in Portugal. They look so yummy!
Melaine Thompson
Looks soooo good! Pinned!