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Close-up view five egg tarts in aluminum pastry molds arranged on a white cake stand. The egg tart has numerous flaky, golden-brown layers in its crust, while the filling appears smooth in a golden-yellow hue.

Egg Tart

Buttery layers of flaky puff pastry, filled with a silky, delicate, and subtly sweet egg custard.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 35 minutes
Chilling Time 3 hours
Total Time 4 hours 25 minutes
Course Appetizer, Breakfast, Dessert
Cuisine Asian, Chinese
Servings 24 Egg Tarts

Equipment

  • Stand mixer with paddle attachment, dough hook attachment, and a mixing bowl
  • 1 Sheet of parchment paper
  • Mixing bowls
  • Offset icing spatula
  • Rolling Pin
  • Plastic wrap
  • 24 2.75 inch aluminum mini tart pans
  • Baking pan
  • 3 inch round cookie cutter

Ingredients
 

Puff Pastry - Butter Block

  • 1 cup unsalted butter room temperature
  • 1/2 cup lard room temperature
  • 1 cup cake flour

Puff Pastry - Dough

  • 2 whole large eggs
  • 2 tbsp water
  • 1 3/4 cups all-purpose flour
  • 2 tbsp butter dough mixture

Filling

  • 1/2 cup water
  • 1/2 cup sugar
  • 3 whole large eggs
  • 1/2 cup whole milk
  • 1/4 cup evaporated milk
  • 1/4 tsp pure vanilla extract

Instructions
 

Puff Pastry - Butter Block

  • In the bowl of a stand mixer, combine softened butter, lard, and cake flour. Attach the paddle attachment and mix on low speed until well combined.
  • Increase the mixer's speed to medium and beat the mixture for 3 minutes.
  • Transfer the whipped mixture onto a sheet of parchment paper, leaving two tablespoons in the mixing bowl for later use.
  • Use a spatula to shape the mixture into a 6x6 inch 1-inch-thick square. Wrap it tightly in parchment paper and refrigerate for at least three hours or overnight.

Filling

  • Place a pan over low heat and add water and sugar. Stir continuously until the sugar completely dissolves and the mixture comes to a boil. Remove from heat and let it cool.
  • In a separate bowl, combine eggs, whole milk, evaporated milk, vanilla extract, and the cooled sugar mixture. Whisk until well mixed.
  • Strain the custard mixture and refrigerate. Straining is essential for achieving a silky texture. The custard should have a syrupy consistency when cooled.

Puff Pastry - Dough

  • In the same bowl of the stand mixer with the paddle attachment and the two tablespoons of the reserved butter mixture, add all-purpose flour, eggs, and water. Mix until a dough ball forms.
  • Switch to the dough hook attachment and beat on high speed for 5 minutes. The dough should be smooth, feel hydrated but not sticky to the touch.

Puff Pastry

  • Transfer the dough ball onto a lightly dusted counter. Take a small piece (approximately one tablespoon worth) of dough and keep it sealed to prevent it from drying out. This reserved dough will come in handy for patching up any holes that may occur during the folding process later on.
  • On a surface lightly dusted with flour, roll out the dough into a generous rectangle measuring 16.5 x 12 inches. Aim for a thickness of about 1/4 inch.
    To tidy up the edges of the rectangle and achieve clean corners, you can either use your hands or a bench scraper to modify the dough.
    Whenever the dough or rolling pin starts to feel sticky, add a light dusting of flour and return the dough into the freezer for a rapid chill.
    If you come across any air bubbles, pop them with a sharp object and patch them up with a tiny piece of excess dough.
  • Retrieve the chilled butter block from the refrigerator; it should be firm. To tidy up the edges, carefully trim a small portion from the sides to achieve clean edges. Discard the excess butter dough mixture.
    Place the block on the lower half of the rectangle, leaving about 2 inches from the bottom.
  • Fold the sides of the dough over the butter block, completely enveloping it, similar to wrapping a gift. Press gently along the folded edges to seal and remove any air bubbles.
  • Flip the dough over, smooth side down and roll the dough out into a 1/2 inch thick rectangle. Fold the top and bottom halves into the center like a letter.
  • Cover with plastic wrap and freeze for 30 minutes.
  • Flip the dough over, smooth side down and roll the dough out into a 1/2 inch thick rectangle. Fold the top and bottom halves into the center like a letter. Repeat the folding process once more for a total of three repetitions.
  • Roll out the puff pastry into a 1/4 inch thick, 16.5 x 12 inch rectangle. Use a cookie cutter to cut out as many rounds as possible.
  • Transfer the cutouts onto a floured cutting board and lightly cover with plastic wrap. Refrigerate for 30 minutes to firm up.
  • Gather the remaining dough into a ball and roll out the remaining puff pastry into a 1/4 inch thick. Use a cookie cutter to cut out the remaining rounds.
  • Chill the pastry rounds in the fridge for 20 minutes before assembly.

Assemble and Bake

  • Preheat the oven to 400°F (204°C).
  • Add a piece of dough to the center of the egg tart mold.
  • Dust your thumb with a little flour. Gently press each puff pastry round into a mold, starting from the center and working outward. Focus on thinning the pastry at the bottom of the mold, leaving the edges untouched.
  • Arrange the pastry crusts on a half-sheet baking pan.
  • Slowly pour the chilled custard mixture into each crust until they are about 75% full.
  • Place the pan on the center rack of the oven and bake for about 30 minutes. The custard slightly puffs up, indicating it's set.
  • Remove the tray from the oven and let it cool to room temperature.
    If you've tried this recipe, please let me know what you think in the comments below! Your feedback is greatly appreciated and it helps me improve my recipes for future cooking adventures. And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶

Notes

- For express egg tarts, you have the option of buying frozen egg tart shells from a Chinese grocery store.
- Straining the custard mixture helps remove any lumps or air bubbles, resulting in a smoother, silkier texture.
- When working with the dough, keep it well-chilled in between each fold. This helps maintain its flakiness and prevents it from becoming too soft and sticky.
- I’m using Leidy’s pork lard, a traditional ingredient that is used in flaky pie crusts, cornbread, and biscuits.
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