Cantonese-Style Egg Custard Tarts with Flaky Pastry
Buttery, flaky tart shells filled with silky smooth egg custard, a beloved Cantonese dim sum dessert. This chinese-inspired desserts ready in about 67 minutes layers all-purpose flour, powdered sugar, egg yolk 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 1/4 cups all-purpose flour
- 1/2 cup (1 stick), cold and cubed unsalted butter
- 2 tbsp powdered sugar
- 1 egg yolk
- 2 tbsp cold water
- 3 whole eggs
- 1/3 cup granulated sugar
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Cool tarts slightly before removing from tins. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cantonese-Style Egg Custard Tarts with Flaky Pastry take to make?
Total time is about 67 minutes (45 min prep + 22 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 Tarts with Flaky 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 Tarts with Flaky 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 Tarts with Flaky 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 Tarts with Flaky 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.
