Cantonese-Style Egg Tartlets with Buttery Shortcrust

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.

Mini egg tartlets featuring a flaky buttery crust filled with a silky, lightly sweetened egg custard, a beloved Cantonese dim sum dessert. This Chinese-inspired recipe, ready in about 65 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 210 calories and feeds 8, 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: 20 min Serves 8 Chinese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine 1 cup all-purpose flour and 2 tablespoons powdered sugar. Cut in 6 tablespoons cold cubed unsalted butter with a pastry blender or fingers until mixture resembles coarse crumbs.
  2. Step 2: Add 1 large egg yolk and 2 tablespoons cold water to the flour mixture. Mix gently until dough comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
  3. Step 3: On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut into 3-inch circles and press into mini tartlet pans or muffin tins. Prick bottoms with a fork and chill for 10 minutes.
  4. Step 4: In a small bowl, whisk 2 large whole eggs with 1/3 cup granulated sugar until sugar dissolves. Stir in 1/3 cup evaporated milk, 1/2 teaspoon vanilla extract, and 2 tablespoons hot water. Strain the custard through a fine sieve to ensure smoothness.
  5. Step 5: Pour custard gently into each tart shell about 3/4 full. Bake at 375°F (190°C) for 18-20 minutes until crusts are golden and custard is set but still jiggles slightly.
  6. Step 6: Remove from oven and cool on a wire rack. Serve warm or at room temperature to enjoy the tender, silky texture.

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