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Chinese
Cantonese Egg Tart Dessert
50 min total30 prep20 cook12 servings220 cal
VegetarianClassicContains glutenContains eggContains dairy
Silky Cantonese egg tart custard in a flaky lard-free pastry shell. A dim sum dessert favorite with wobbly custard and buttery crisp crust.
Ingredients
pantry
- 2 cupall-purpose flour
- 0.5 cupgranulated sugar
- 0.5 tspvanilla extract
- 0.25 tspsalt
dairy
- 0.5 cupunsalted butter
- 4eggs
- 0.5 cupheavy cream
- 0.5 cupwhole milk
Steps
- Rub flour, butter, and salt together; add water to form pastry dough.
- Chill dough 30 minutes, then roll and cut rounds for tart shells.
- Press into tart molds and chill again.
- Whisk eggs, cream, milk, sugar, and vanilla; strain through a sieve.
- Fill shells three-quarters full with custard.
- Bake at 400°F (200°C) 15–18 minutes until custard sets with a slight wobble.
- Cool 10 minutes before removing from molds.
- Serve warm or at room temperature.
Tips
- Do not overbake — custard should jiggle slightly in the center.
- Chill pastry before baking to prevent shrinking.
- Strain custard for the smoothest texture.
- Best enjoyed warm from the oven.
