How to Make Perfect Egg Tart Recipe (Dim Sum Style)

Dim sum style egg tarts are a beloved Chinese pastry with a silky smooth custard filling encased in a flaky puff pastry shell. This shortcut recipe simplifies the traditional egg tart by using store bought puff pastry instead of making it from scratch. The result is a delicious egg tart that comes together quickly, perfect for the busy baker looking to make an impressive homemade dessert or snack.

This easy dim sum recipe captures the essential flavors of egg tarts sold in Chinese bakeries and restaurants. With just a few simple ingredients and basic equipment, anyone can achieve professional-quality tarts. The smooth custard has a rich eggy flavor, while the buttery, crisp tart shell provides the ideal contrasting texture. Read on to learn the ins and outs of crafting these crowd-pleasing egg tarts at home with minimal effort.

Ingredients & Equipment

To make about 12 individual egg tarts, you will need:

Custard Filling Ingredients:

• 2 large eggs
• 1/2 cup granulated white sugar
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract

Pastry Shell Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten with 1 teaspoon water for egg wash

Equipment Needed:

• Medium saucepan
• Whisk
• Fine mesh strainer
• 12-cup muffin tin
• Parchment paper
• Pastry brush

The vanilla extract adds a subtle aroma and extra depth of flavor to the creamy custard filling. Puff pastry lends the tarts a flaky, shattering crust that complements the soft filling.

How to Make Egg Tart Recipe (Dim Sum Style)

Preparing the Custard Filling

To achieve a smooth, lump-free custard:

• Whisk the eggs and sugar together until completely blended and slightly thickened.
• Heat the milk and cream in a saucepan until just beginning to steam. Slowly pour the hot milk into the egg mixture while continually whisking.
• Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with the whisk, until the custard thickens enough to coat the back of a spoon.
• Strain the custard through a fine mesh strainer to remove any bits of cooked egg.

Straining the custard ensures the smoothest possible texture. While whole milk is traditional, you can use low-fat or non-dairy milks as well. Just be aware the taste and texture may differ slightly.

Assembling and Baking

To form perfect tart shells:

• Use a 3-inch round cutter to cut 12 circles from the puff pastry. Gather scraps and reroll to cut more circles.
• Gently press the pastry circles into 12 greased muffin cups, pleating the pastry to fit.
• Prick the bottom of each shell all over with a fork.
• Freeze for 15 minutes.

Then, to ensure fully cooked shells:

• Pre-bake the frozen shells at 400°F for 8 minutes.
• Brush the hot pastry shells evenly with egg wash.
• Return to oven for 5 more minutes until golden brown.

Pre-baking helps prevent soggy bottom crusts. Finally, to finish the tarts:

• Fill each pastry shell almost to the top with custard.
• Bake at 400°F for 18-20 minutes until custard is just set but still slightly jiggly in the center.

Cooling and Enjoying

After baking, cool the tarts in the tin for 5 minutes before removing to a wire rack to cool completely. Resist digging in until the tarts are near room temperature, about 1 hour. The custard will continue to set as the tarts cool.

For added decadence, dust cooled tarts with powdered sugar or top with fresh fruit like kiwi slices.

To enjoy later, store egg tarts in the refrigerator for 3-4 days. Reheat briefly before serving. You can also freeze baked egg tarts in airtight containers for up to 3 months. Thaw overnight in the fridge before enjoying.

FAQs About Egg Tart

What is the difference between Portuguese egg tart and Chinese egg tart?

The main differences between Portuguese and Chinese egg tarts are the crust and baking method. Portuguese egg tarts have a flaky, puff pastry crust. Chinese egg tarts have a crumbly, cookie-like crust. Portuguese tarts are baked until the custard is mostly set. Chinese tarts are baked at a high heat so the custard bubbles up and becomes brown on top.

Is egg tart a dim sum?

Egg tarts are commonly served as a dim sum item in Chinese bakeries and restaurants. Their sweet flavor makes them a popular snack or dessert dim sum.

What is the difference between Macau and Hong Kong egg tarts?

Macau egg tarts originated in Macau following Portuguese colonization. The custard is thicker and richer. Hong Kong-style is lighter and milkier. Macau tarts have a more caramelized top while Hong Kong is just lightly browned. The crust also differs slightly in texture.

Why do Chinese people eat egg tarts?

Chinese people eat egg tarts as a familiar, nostalgic dessert. The custard filling and flaky crust is pleasantly sweet and tasty. They are enjoyed with tea as a snack or dessert. Egg tarts are also given as gifts for holidays, birthdays and other celebrations. Their popularity endures from southern Chinese regions to Chinatowns worldwide.

Conclusion: Egg Tart

With pre-made puff pastry, a simple custard, and easy assembly, these shortcuts tarts let anyone achieve the classic flavors of egg tarts served in Chinese bakeries. Be sure to thoroughly whisk the custard, strain it, pre-bake the shells, and fully cool the tarts. With this easy dim sum recipe, you can impress guests with homemade tarts that look and taste like you spent all day crafting them. Have fun playing with different fillings and pastry types once you master the basics. Enjoy these wonderfully silky, eggy treats any time a pastry craving strikes.