Egg Custard Tart Recipe
Classic Cantonese dim-sum tradition with smooth, subtly-sweet, sunny-yellow filling and flaky pastry crust.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry crust
Custard filling
Finishing
Method
Pastry crust
- 1
Make pastry dough
In a medium bowl, whisk together flour, powdered sugar, and salt. Add the cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
- 3
Prepare tart shells
Preheat oven to 375°F (190°C). Lightly grease six 4-inch tart pans (or a 9-inch tart pan) with butter or spray. On a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thickness. Cut rounds slightly larger than your tart pans and gently press into pans, trimming excess. Prick bottoms lightly with a fork. Chill shells in the refrigerator 10 minutes while making filling.
- 4
Blind bake (optional for extra flaky crust)
Line tart shells with parchment and fill with pie weights or dried beans. Blind bake 10 minutes, remove weights and parchment, then bake 5 more minutes until just set but not browned. Remove from oven and reduce oven temperature to 350°F (175°C) for filling bake.
Custard filling
- 5
Make sugar syrup
Pour granulated sugar into a small saucepan with 2 tablespoons of water. Heat gently until sugar dissolves, stirring, then remove from heat. This step reduces graininess in the custard. Let the syrup cool slightly (2–3 minutes).
- 6
Temper eggs
In a medium bowl, gently beat the 3 large eggs until combined. Slowly whisk the warm sugar syrup into the eggs in a thin stream to avoid cooking them. Continue whisking until smooth.
- 7
Combine dairy
In a small saucepan, warm the milk and heavy cream over medium-low heat until just below simmering (small bubbles at the edge), do not boil. Remove from heat. If using zest, add now and steep 5 minutes, then strain out zest if you prefer a smooth texture.
- 8
Make custard
Slowly pour the warm milk-cream into the egg-sugar mixture in a thin stream, whisking constantly to temper. Stir in vanilla extract and salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits and air bubbles; this helps a silky texture.
- 9
Adjust and rest
Let the custard rest for 5–10 minutes to allow bubbles to subside. If many bubbles remain, skim them off or pass through cheesecloth once more.
Assemble and bake
- 10
Fill shells
Reduce oven to 350°F (175°C) if you used higher temp earlier. Brush the tart shell interiors lightly with the egg wash and return to the oven for 1–2 minutes to set the wash; this helps prevent soggy crust. Pour custard into prepared shells, filling about 3/4 full. Tap each tart gently on the counter to release trapped air bubbles.
- 11
Bake custards
Place filled tarts on a baking sheet and bake on the center rack for 20–25 minutes (for 4-inch tarts) or 30–35 minutes for a 9-inch tart, until custard is set at the edges but still slightly wobbly in the center. The surface should be pale yellow and smooth — avoid browning.
- 12
Cool and finish
Remove tarts from oven and let cool on a rack about 15 minutes. Run a thin knife around the edges to loosen, then allow to cool further to room temperature. Chill in refrigerator 30–60 minutes if you prefer a firmer, silkier texture. Serve slightly chilled or at room temperature.