Cantonese Egg Tart
蛋挞
Flaky shortcrust or puff pastry shells filled with a smooth, barely-set egg custard — the definitive end to a dim sum meal, inspired by Portuguese pastel de nata.
- Total
- 50 min
- Serves
- 12
- Level
- Medium
Prep 30 min · Cook 20 min
Ingredients
Method
Blitz flour, butter, icing sugar, and a pinch of salt until breadcrumb texture. Add egg yolks and 1–2 tsp cold water. Press into a dough. Refrigerate 20 minutes.
About 10 min
Press dough into 12 greased tart tins (7 cm). Blind bake at 180 °C for 8 minutes.
About 12 min
Dissolve sugar in warm water. Cool to room temperature.
About 5 min
Whisk whole eggs, milk, evaporated milk, and vanilla. Stir in sugar syrup. Strain twice through a fine sieve.
About 5 min
Fill tart shells 80% full with custard. Bake at 160 °C for 15–18 minutes until custard is set at the edges but still has a very slight wobble in the centre. Cool before serving.
About 20 min
Nutrition per serving (estimate)
- Calories
- 180
- Protein
- 5 g
- Carbs
- 20 g
- Fat
- 9 g
- Fibre
- 0 g
- Sodium
- 100 mg
Contains: gluten, egg, dairy
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Recipe by Boon Tools.