Chinese Egg Tarts

chinese egg tarts on a plate on and on a wire rack cooling down

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4.50 from 2 votes

Chinese egg tarts with a silky and slightly sweet egg filling and crispy flakey crust

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Chinese

Servings: egg tarts

Calories: 30kcal

Author: Dana

Ingredients

3 eggs
¾ cup warm water
2 tablespoon sugar mix with warm water
1 teaspoon vanilla extract
¼ cup milk

Instructions

Crack 3 eggs in a bowl. Whisk until everything is mixed together.
3 eggs
In a separate bowl, add some warm water to sugar. Mix until the sugar has melted. Set aside to cool. Pour the sugar water in the egg mixture in step 1.
¾ cup warm water, 2 tablespoon sugar
Add milk and vanilla extract in the egg mixture. Mix well. Pour egg mixture through a strainer to ensure that the egg filling would be extra smooth. The strainer is essential is for soft eggs.
¼ cup milk, 1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Once oven is ready, add egg tarts and bake for 27-30 minutes. Use a toothpick to test if the egg tart filling is cooked! When there’s no egg sticking to the toothpick, the filling is done.
Cool the egg tarts for 10 minutes. Take the egg tarts out of the aluminum shell so the crust can cool on a wire rack. This helps the crusts remain crispy!
Enjoy the egg tarts while warm. If you have any leftover, you can place in the fridge for later. Hope you enjoy!

Notes

Note: If you have the foil tins like my egg tarts do, take them off the crust after 15 minutes of cooling. This will ensure that the crust remains extra crispy.

Reheat Instructions: To reheat the egg tarts, I placed them in the air fryer for 5 minutes at 350 to crisp up the crust! Cool down for a minute and enjoy!

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