Cantonese Egg Tart Custard with Buttery Shortcrust

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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.

Flaky buttery tart shells filled with a smooth, lightly sweetened egg custard, a beloved Cantonese bakery classic. This Chinese-inspired recipe, ready in about 65 minutes, layers all-purpose flour, unsalted butter, cold and cubed, 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 280 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: 40 min Cook: 25 min Serves 6 Chinese cuisine 280 cal/serving

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Ingredients

1 cup all-purpose flour
6 tablespoons unsalted butter, cold and cubed
2 tablespoons powdered sugar
2 tablespoons cold water
3 large eggs
1/3 cup granulated sugar
3/4 cup whole milk
1/2 teaspoon vanilla extract
1/4 cup evaporated milk

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Instructions

Step 1: To make the tart crust, combine 1 cup all-purpose flour and 2 tablespoons powdered sugar in a mixing bowl. Cut in 6 tablespoons cold cubed unsalted butter using a pastry blender until mixture resembles coarse crumbs.
Step 2: Add 2 tablespoons cold water gradually and knead gently to form a dough. Wrap in plastic and refrigerate for 30 minutes.
Step 3: Preheat oven to 375°F. Roll out chilled dough on a floured surface and press into 6 tartlet pans, trimming excess dough.
Step 4: For the custard filling, whisk together 3 large eggs, 1/3 cup granulated sugar, 3/4 cup whole milk, 1/4 cup evaporated milk, and 1/2 teaspoon vanilla extract until smooth.
Step 5: Strain the custard through a fine sieve to ensure silkiness. Pour custard evenly into tart shells, filling about 3/4 full.
Step 6: Bake for 20-25 minutes until the custard is set with a slight wobble and the crust is golden brown. Cool slightly before serving.