Chinese Egg Tarts

These Chinese egg tarts are a very good dessert that's almost like a custard! Use caution when eating the tart since the inside can still be very hot.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
12 tarts



  • 1 ½ cups all-purpose flour

  • 1 teaspoon white sugar

  • ¼ teaspoon baking powder

  • teaspoon salt

  • 4 ounces butter, softened

  • 3 tablespoons cold water


  • ¾ cup hot water

  • ½ cup white sugar

  • 3 eggs

  • 2 tablespoons evaporated milk

  • ¼ teaspoon vanilla extract


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.

  2. Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.

  3. Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.

  4. Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.

  5. Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.

Cook's Note:

You can substitute soy margarine for butter and soy milk for evaporated milk, if desired.

Nutrition Facts (per serving)

179 Calories
9g Fat
21g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 179
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 27%
Cholesterol 67mg 22%
Sodium 110mg 5%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Total Sugars 9g
Protein 4g
Vitamin C 0mg 1%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 45mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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