Few desserts are as timeless and comforting as the egg tart. With its flaky pastry shell and silky custard filling, this classic treat is loved around the world, from Chinese bakeries to European cafés. Using store-bought puff pastry makes this version quick and approachable, while the custard—made with eggs, evaporated milk, sugar, and vanilla—bakes into a smooth, lightly sweet filling that pairs perfectly with the crisp crust.
Roger Li’s Egg Tart Recipe
This easy egg tart recipe is simple enough for beginners yet elegant enough to serve at gatherings. The puff pastry provides a buttery, golden base without the need for complicated dough-making, and the custard comes together in minutes with just a handful of pantry staples. In less than half an hour, you’ll have warm, golden tarts that taste like they came straight from a bakery.
Perfect for dessert, afternoon tea, or even a sweet breakfast, these homemade egg tarts are a versatile treat that never goes out of style. Serve them fresh from the oven, and watch them disappear fast.
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Egg Tart
Description
These delicate pastries feature a flaky puff pastry shell filled with a silky, lightly sweetened egg custard. Smooth, creamy, and golden, they’re a classic dim sum treat that’s both comforting and elegant.
Ingredients
- 1 puff pastry, store-bought
- 6 eggs
- 1 cup evaporated milk
- 2 cups hot water
- 1 cup sugar
- 1 tsp vanilla
Instructions
- Take store-bought puff pastry crust and cut to fill mini tart tins.
- Parbake the shells according to package directions. While shells bake, mix ingredients.
- Fill up the tins with the egg mixture then bake for 10 minutes at 350 degrees.
Food and Recipes by Roger Li
Story by Maggie Weaver
Photography by Laura Petrilla
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