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Egg tart Ingredients

Egg Tarts

Who knew egg tarts were so easy to make? Minimal ingredients and the egg custard was to die for. The texture of the puff pastry was soft, sweet and salty. Made for an amazing combo!
Egg tarts are a sweet, smooth egg custard nestled into a baked pastry shell is a dim sum staple throughout Hong Kong and the Guangdong province of China.
Servings 12 Pieces

Ingredients

Puff Pastry

  • 1 cups Flour
  • ½ cup Powdered sugar
  • 4 oz Butter (1 stick)
  • ½ tsp Salt
  • 1 Egg

Egg Custard Filling

  • 3-4* Eggs
  • ½ cup Water
  • ½ cup Sugar

Instructions

Puff Pastry

  • In a large mixing bowl or food processor, add flour, salt, powdered sugar and mix well.
  • Cut stick of butter into small cubes. *IMPORTANT - you want your butter to be as cold as possible, warm butter will make the dough runny and hard to work with.
  • Add in butter to flour mixture and mash together with hands/fork/food processor until all lumps of butter are completely gone and incorporated with flour mixture.
  • Mix in egg.
  • Form into a square, wrap with saran wrap or parchment paper and put in fridge for 30 minutes until completely cold. (If you are in warmer climates or want to speed up process, put in freezer)

Egg Custard Filling

  • Beat eggs in a bowl.
  • To create simple syrup, warm up water on stove or microwave and mix in sugar until completely dissolved.
  • Wait until simple syrup is completely cooled down before slowly incorporating it in eggs.
  • Strain egg mixture through a sieve until all lumps are gone and it is completely smooth. (I did this about 5x)
  • Remove any air bubbles from mixture with spoon.

Assemble Egg Tarts

  • Preheat oven to 375°. Lightly oil cupcake molds or egg tart tins.
  • Roll out dough into ¼ inch thickness. *IMPORTANT - need to work fast because puff pastry needs to be cold, if it warms and softens, put back in fridge/freezer until completely cold
  • Cut dough to fit the dimension of your tin. (I found that a Mason Jar lid was the perfect size for cupcake mold)
  • Press dough into shape of your tin. (If using cupcake mold, shape to ¾ of cupcake mold, not all the way to the tip)
  • Pour in egg custard filling into puff pastry about 90% full.
  • Remove any air bubbles from filling with spoon.
  • Bake at 375° foe 20 mins.
  • Let cool a bit before taking out of tray and enjoy!