Cantonese-Style Egg Custard Tarts with Flaky 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 developed and reviewed.

Buttery, flaky tart shells filled with silky smooth egg custard, a beloved Cantonese dim sum dessert. This Chinese-inspired recipe, ready in about 67 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 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: 45 min Cook: 22 min Serves 6 Chinese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor or large bowl, combine 1 1/4 cups all-purpose flour, 2 tablespoons powdered sugar, and 1/2 cup cold cubed unsalted butter. Pulse or rub butter into flour until mixture resembles coarse crumbs.
  2. Step 2: Add 1 egg yolk and 2 tablespoons cold water, mixing until dough just comes together. Wrap dough in plastic wrap and chill for 30 minutes.
  3. Step 3: Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into rounds slightly larger than your tart tins and gently press into tins, trimming excess.
  4. Step 4: For the filling, whisk together 3 whole eggs, 1/3 cup granulated sugar, 1/2 cup evaporated milk, and 1 teaspoon vanilla extract until smooth and sugar dissolves.
  5. Step 5: Pour custard into tart shells about 3/4 full. Bake for 20-22 minutes until custard is just set with a slight jiggle in the center and pastry edges are golden.
  6. Step 6: Cool tarts slightly before removing from tins. Serve warm or at room temperature.

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