Chinese Egg Custard Tart Recipe

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.

Course Dessert

Cuisine American

Keyword 4th of july dessert, chinese egg custard tart, custard dessert, egg custard

Prep Time 20

Servings tarts

Calories 431kcal

Author Janine Waite

Equipment

5" inch mini tart pans

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