Cantonese Egg Custard Tarts with Buttery Flaky Crust

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky smooth egg custard nestled in a delicate, buttery flaky pastry, baked to golden perfection for a classic Cantonese dessert. This Chinese-inspired recipe, ready in about 70 minutes, layers all-purpose flour, unsalted butter, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 25 min Serves 6 Chinese cuisine 220 cal/serving

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Ingredients

1 1/4 cups all-purpose flour
1/2 cup (cold, cubed) unsalted butter
3 tbsp powdered sugar
1 egg yolk
2 tbsp cold water
3 whole eggs
2/3 cup granulated sugar
1/2 cup evaporated milk
1 tsp vanilla extract

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Instructions

Step 1: To make the crust, whisk together 1 1/4 cups all-purpose flour and 3 tbsp powdered sugar in a bowl. Cut in 1/2 cup cold, cubed unsalted butter using a pastry cutter until mixture resembles coarse crumbs.
Step 2: Add 1 egg yolk and 2 tbsp cold water, mixing gently until dough just comes together. Form dough into a disk, wrap in plastic, and chill for 30 minutes.
Step 3: Preheat oven to 375°F. Roll out chilled dough on a floured surface to 1/8-inch thickness and cut into circles to fit a 6-cup tart pan. Press dough into tart molds evenly.
Step 4: For the custard, whisk 3 whole eggs, 2/3 cup granulated sugar, 1/2 cup evaporated milk, and 1 tsp vanilla extract until smooth and sugar dissolves.
Step 5: Strain custard through a fine sieve into tart shells to avoid bubbles. Bake for 20-25 minutes until custard is just set with a slight jiggle in the center and crust is golden. Cool before serving.