Cantonese-Style Egg Custard Tart with Shortcrust Pastry

By AislePrompt Editorial · ·

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.

Smooth and silky egg custard filling baked in a tender, buttery shortcrust pastry shell to a golden finish. This Chinese-inspired recipe, ready in about 80 minutes, layers all-purpose flour, unsalted butter, icing 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 250 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: 40 min Serves 6 Chinese cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: To make the shortcrust pastry, combine 1 cup all-purpose flour and 2 tbsp icing sugar in a bowl, then rub in 6 tbsp cold cubed unsalted butter with fingertips until mixture resembles breadcrumbs.
  2. Step 2: Add 2 tbsp cold water gradually and mix gently until dough just comes together; form into a disk, wrap in plastic, and chill for 30 minutes.
  3. Step 3: Preheat oven to 350°F (175°C). Roll out chilled dough on lightly floured surface to 1/8-inch thickness and cut into 4-inch circles; press each into tartlet tins and prick bottoms with a fork.
  4. Step 4: Blind bake tart shells by lining with parchment and filling with pie weights or dry beans; bake for 12 minutes, then remove weights and bake 5 more minutes until golden.
  5. Step 5: Meanwhile, whisk 3 large eggs with 1/3 cup granulated sugar until sugar dissolves, then stir in 1/2 cup whole milk, 1/2 cup evaporated milk, and 1 tsp vanilla extract until smooth.
  6. Step 6: Strain the custard through a fine sieve into the baked tart shells, filling them about 3/4 full.
  7. Step 7: Bake filled tarts for 20-25 minutes at 350°F until custard is set but still slightly wobbly in the center.
  8. Step 8: Cool on a rack to room temperature before serving, enjoying the silky custard with buttery crust.

Related recipes