Egg Tarts


I love egg tarts.  In my opinion, they are the perfect dessert.  They are perfectly sweet with a savory pastry crust.  One bite and it immediately takes me back to childhood when I’m perusing Asian bakeries with my parents and getting a freshly baked egg tart to munch on.

In general, egg tarts fall into 2 categories – Portuguese-style and Hong Kong-style.  They’re both delicious, and I make both fairly often.  I honestly just flip flop between the two depending on what ingredients I happen to have in my kitchen.  The main difference between the two is Portuguese-style egg tarts are typically made with only the egg yolks and uses heavy cream as the dairy component.  The result is almost like a crème brûlée texture for the filling.  It is also very common for Portuguese egg tarts to have a caramelized top and the shell is typically made from a puff pastry.  The Hong Kong-style egg tarts use whole eggs and evaporated milk, and it typically uses a shortcrust pastry as the base.  The texture feels light and jello-like.  It tends to be slightly less sweet than Portuguese egg tarts.

I wanted to play with something that was the best of both worlds.  Since puff pastry are relatively time-consuming, I wanted to make a hybrid egg tart with a shortcrust pastry base and with the ingredients you likely have at home already.



Egg Tarts

  • Servings: 12
  • Print


  • 1 1/2 cups all-purpose flour
  • 1/2 cup cold, unsalted butter
  • 1/2 tsp salt
  • 1/4 cup iced water
  • 6 large egg yolks
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 Tb sugar, for topping


  1. Make the pastry crust by combining all-purpose flour, butter and salt in a food processor, until it resembles coarse crumbs.  Slowly add iced water until a dough forms.  Knead dough until smooth.  Refrigerate dough for at least 30 minutes.
  2. Preheat oven to 400°F.  In a large bowl over a double boiler, whisk together egg yolks and sugar until pale yellow and thickened, about 2 minutes.  Whisk in heavy cream, milk, and vanilla extract until combined.
  3. Roll dough into a log and divide into 12 balls.  Flatten and roll each ball until it is about 4 inches in diameter.  Line each cavity with the prepared pastry crust.  Use a fork to gently poke several holes on the bottom of the crust.  Bake the pastry crust for 5 minutes.  Take out of the oven and fill with egg tart filling and sprinkle each filled egg tart with sugar.  Bake for an additional 12-15 minutes, or until the egg tarts are golden brown.

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