Chinese Egg Tarts

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 36 tarts
Unlike other pie or tart crusts, which are often flaky and light in texture, Chinese egg tarts have a crust that is more dense and hard, which I love. I have a hard time finding them at bakeries so I learned how to make them myself. You will need some little tart molds and less than 30 minutes of hands-on prep time to make your own.


For the Crust

  • 1 cup confectioners' sugar
  • 3 cups all-purpose flour
  • 1 cup butter
  • 1 egg beaten
  • 1 dash vanilla extract

For the Filling

  • 1/3 cup white sugar
  • 3/4 cups water
  • 5 eggs beaten
  • 1 dash vanilla extract
  • 1/2 cup evaporated milk


  1. Make the crust: In a medium bowl, combine the confectioners' sugar and flour. Mix in the butter with a fork until it forms small crumbs. Add the egg and vanilla and stir until the mixture forms a dough. The dough should be slightly moist so add more butter if it is too dry, or more flour if the dough seems greasy. Shape the dough into 1 1/2-inch balls and press the balls into the tart molds so that they cover the bottoms of the molds evenly, and goes up slighter higher than the sides.
  2. Make the filling: Preheat the oven to 450° F (230°C). In a large bowl, combine the white sugar, water, eggs, vanilla, and milk until the mixture is smooth.  Pour it into tart molds.
  3. Bake the tarts for 15 to 20 minutes or until the edges of the crust are golden brown and the filling has puffed up a little bit.
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