Cantonese-Style Egg Custard Tart with Shortcrust Pastry
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.
Ingredients
- 1 cup all-purpose flour
- 6 tbsp cold, cubed unsalted butter
- 2 tbsp icing sugar
- 2 tbsp cold water
- 3 large eggs
- 1/3 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Strain the custard through a fine sieve into the baked tart shells, filling them about 3/4 full.
- Step 7: Bake filled tarts for 20-25 minutes at 350°F until custard is set but still slightly wobbly in the center.
- Step 8: Cool on a rack to room temperature before serving, enjoying the silky custard with buttery crust.
Frequently asked questions
How long does Cantonese-Style Egg Custard Tart with Shortcrust Pastry take to make?
Total time is about 80 minutes (40 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cantonese-Style Egg Custard Tart with Shortcrust Pastry?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cantonese-Style Egg Custard Tart with Shortcrust Pastry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cantonese-Style Egg Custard Tart with Shortcrust Pastry for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cantonese-Style Egg Custard Tart with Shortcrust Pastry?
Chinese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
