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Egg Tart

Egg tart (蛋挞) is my favorite dim sum dessert. Whenever I go for a dim sum, it just doesn’t feel like I properly close the meal if I haven’t eaten an egg tart or two. I have been saving this egg tart recipe for a while, like a couple of years, and I decided that even though I don’t own mini tart pans, I am just going to go ahead and make it in my 9 inch tart pan instead.

Egg Tart
Egg Tart

The tart pan I own is non-stick and it has a removable bottom. I didn’t have to grease the pan, and my tart came out beautifully, and it was so easy to remove it from the mold. I am not sure if it would be this easy if your pan is not non-stick though.

Egg Tart
Egg Tart

Anyway, I checked for doneness at 25 minutes. But the filling felt too watery for my liking. So I added another 5 minutes of baking time, and nope, still not satisfied. So another 5 minutes was added for a total baking time of 35 minutes. It still jiggled a bit, but I decided that it was a good kind of jiggle :) I have a feeling that if I didn’t open the oven and just went straight for a 30 minutes baking time, it would have come out alright. Verdict: the filling is not too sweet, the crust is rich and buttery. This is a keeper for sure.

Egg Tart
Egg Tart

Egg Tart

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 1 hour 5 mins

Serves: 8

Print Recipe


  • Crust
  • 125 gram butter, chilled
  • 60 gram powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 200 gram all purpose flour
  • Filling
  • 3 eggs
  • 150 gram powdered sugar
  • 280 gram fresh milk
  • 1 teaspoon vanilla extract


  • Crust
    1. Beat butter and sugar until well mixed.
    2. Add egg and vanilla, mix well.
    3. Add flour, continue mixing into a dough. Rest in the fridge for 15 minutes.
  • Filling
    1. Whisk together eggs and sugar.
    2. Add milk and vanilla, mix well.
    3. Strain the custard. Set aside.
  • Assemble the tart
    1. Preheat oven to 175 Celsius (350 Fahrenheit).
    2. Press chilled dough into a 9 inch tart pan, prick with forks.
    3. Pour filling to the crust, and bake until the crust is golden brown and the filling is set. About 25-35 minutes. (Mine came out perfect at 35 minutes)
    4. Let it cool down to room temperature in the pan for 1 - 2 hours. Carefully unmould the tart from the pan, and cut into 8 servings.
Indonesian Pantry
Indonesian Kitchen


  • Beth Beth says:

    I agree that using a large tart pan is probably the way to go! It would make it less daunting! The tart sounds amazing! Can’t wait to try it!

  • Reena Reena says:

    No dim sum restaurants or Hong Kong bakeries where I live, but this egg tart pie fits the bill and was gobbled up quickly! The custard filling was still liquid at 30min, but it did solidify after another 10min. I put it back in for yet another 5min for lovely brown-tinged Portugese tart-like look. The whole recipe, especially the easy pantry ingredients, is much easier than other egg tart recipes I saw. Making one big tart and pressing the dough directly into the pan without first rolling it out are both great time savers!

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