These classic Chinese egg tarts deliver a silky-smooth custard nestled inside a buttery, flaky shell. Popular at dim sum restaurants around the world, this Cantonese dessert balances rich egg custard with lightly sweet pastry for an irresistible bite that’s comforting, nostalgic, and elegant.
Course: Dessert
Cuisine: Chinese recipe, Cantonese dish
Why This Dish Is So Popular
Chinese egg tarts or Daan Taat (蛋撻) are beloved because they combine European baking techniques with Cantonese flavor preferences. Introduced during British colonial rule in Hong Kong, egg tarts evolved from Portuguese custard tarts into a lighter, less sweet dessert that pairs perfectly with tea. Their popularity at dim sum comes from their make-ahead convenience, crowd-pleasing flavor, and delicate texture.
Recipe for 4 Servings
This recipe yields 8 standard egg tarts, perfect for sharing or serving as a dim sum dessert course.
INGREDIENTS FOR CHINESE EGG TARTS
Pastry crust
All-purpose flour: structure for the tart shell
Unsalted butter: richness and flakiness
Powdered sugar: subtle sweetness
Egg yolk: binding and tenderness
Cold water: helps form dough
Custard filling
Eggs: base of the custard
Granulated sugar: gentle sweetness
Evaporated milk: creamy texture without heaviness
Hot water: smooths the custard
Vanilla extract: aroma and balance
HOW TO MAKE CHINESE EGG TARTS
- Prepare the pastry dough by mixing flour, powdered sugar, and butter until crumbly. Add egg yolk and cold water, then form into a smooth dough. Chill.
- Roll out the dough and press it into tart molds. Chill again to prevent shrinking.
- Whisk eggs and sugar until dissolved, then stir in evaporated milk, hot water, and vanilla. Strain for extra smoothness.
- Pour custard into prepared tart shells.
- Bake until the custard is just set with a slight jiggle in the center.
- Cool slightly before serving warm or at room temperature.
Dim Sum–Style Chinese Egg Tarts (Daan Taat)
Ingredients
Pastry
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter cold
- 1/4 cup powdered sugar
- 1 egg yolk
- 2 tablespoons cold water
Custard
- 3 large eggs
- 1/2 cup granulated sugar
- 3/4 cup evaporated milk
- 1/2 cup hot water
- 1 teaspoon vanilla extract
Instructions
- Combine flour, powdered sugar, and butter until sandy. Add egg yolk and water; mix until dough forms. Chill 30 minutes.
- Roll dough to 1/8-inch thickness and press into tart molds. Chill 15 minutes.
- Preheat oven to 375°F (190°C).
- Whisk eggs and sugar until dissolved. Stir in milk, water, and vanilla. Strain.
- Fill tart shells 80% full.
- Bake 20–25 minutes until custard is set but still slightly wobbly.
- Cool before serving.
Notes
Recipe Notes & Tips
For extra-smooth custard, always strain the filling before baking.
The tart shells can be made one day ahead and stored chilled.
Egg tarts keep well refrigerated for up to 3 days; reheat gently.
Substitutions
Vegetarian: naturally vegetarian
Dairy-free: use coconut evaporated milk or oat cream
Gluten-free: use a gluten-free shortcrust pastry
Lower calorie: reduce sugar by 20% and use low-fat evaporated milk
Serving Ideas
Serve these egg tarts with jasmine tea, oolong tea, or alongside other dim sum favorites like shrimp dumplings or sesame balls. They also work beautifully as a light dessert after a Chinese dinner.
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