Hong Kong egg tarts, egg custard tarts

A dim sum favourite, Chinese Egg Tarts should have a flaky, melt-in-the-mouth pastry with a light, sweet egg filling. They're best enjoyed soon after cooking, so follow this recipe to make your own heavenly tarts. (Also known as Hong Kong Egg tarts).

*Watch the Chinese Egg Tart Recipe Video*

Preparation time: 1.5 hour + chill time in fridge
Cooking time: 20-25 minutes
Makes around 25 Egg Tarts

Water dough ingredients
300g plain flour
112g butter
38g sugar
150ml water

Oil dough ingredients
300g plain flour
170g butter
300g lard

Tart filling ingredients
6 large eggs
150g caster sugar
300ml water
150ml milk
2g vanilla essence
2 heaped tsp custard powder

  • I always use organic eggs to make my egg tarts. Their yolks are a much brighter yellow than normal eggs resulting in much brighter filling.
  • Most recipes suggest you use evaporated milk, however, I have found this makes the filling more dense and a bit stodgy so I use normal milk which will give your tarts the same delicate texture of tarts you get in restaurants and at Chinese bakeries.
  • The cooking is the key to perfect Chinese Egg Tarts, you need to time it like a military operation. This recipe assumes you are using a fan assisted oven, but adjust according to your own Cooker's manual if you don't use fan assisted.
  • Aluminium egg tart cases are best to use as you don't need to grease them, the tarts should slip out after they have cooled (you may need to prod one side with a knife first).


1. Combine the water dough ingredients and mix using a stand mixer, or with your hands and then an electric whisk. The dough should be sticky, but firm enough to form peaks.

2. Spread the dough on a large piece of baking parchment paper and leave to firm in the fridge for 3-4 hours

3. Repeat this process for the oil dough.

4. Once both doughs are firm remove from the fridge and leave to warm for a few minutes at room temperature. This will prevent the dough from breaking if they're too firm. Place the oil dough on top of the water dough and fold into three layers (watch the video for more details).

5. Dust the dough with flour and roll until flat.

6. Fold the dough again into three layers and roll flat

7. Finally fold into four layers and roll flat until the dough is 3-4mm thick. Then leave the dough in the fridge for a good 6 hours or overnight if possible.

8. Remove the dough from the fridge and cut out with a pastry cutter. I use an 88mm cutter which fits perfectly into my tart cases.

9. Place the dough into the tart cases and press firmly down on the bottom and all sides. Put them back in the fridge to firm up again while you make the filling.

10. For the filling whisk the eggs. then add the sugar, custard powder, vanilla essence, water and milk. Whisk again until all the ingredients are incorporated into the mixture and strain through a sieve to remove any bits. Let the mixture sit for a while to remove any air bubbles (help it along by gently tapping the bowl down so the air bubbles rise to the top).

11. Fill the pastry cases until they're around 80% full.

12. Preheat the oven to 240°C (fan-assisted) then cook the egg tarts for 8 minutes (set a timer!)

13. After 8 minutes lower the temperature to 110°C and bake for a further 15-20 minutes until they're 90% done. Turn off the heat and leave to sit for 1-2 minutes, then remove from the oven.