Chinese Egg Tarts


A couple of us were  thinking about making the “notoriously”  tricky to make  Pasteis de Nata, sadly due to less-perfect timing and our busy schedules, we have to put the plan on hold.

Fortunately,  the Chinese cousins of the Portuguese-tarts, are not so time consuming to make from scratch.

They are slightly different in style of taste but still dangerously addictive to snack. I made them in minis, good size to munch it in one bite and gives you excuse to take one after another 😉 .



  • 1 batch of Pate Feuilletée, mold into small circles.
  • 3 eggs
  • 1/2 cup caster sugar
  • 1 cup warm water
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract


  1. Dissolved sugar in warm water.
  2. Whisk egg with evaporated milk. Pour in sugar mix, whisk again.
  3. Let it rest for 30 minutes in refrigerator.
  4. Preheat oven to 200’C.
  5. Arrange Pate Feuilletée in the mini tart pans.
  6. Pour egg mixture into each tart shell.
  7. Bake tarts  in lower third of oven for +/- 10 minutes,until the edges are slightly brown.
  8. Lower the heat to 180′ C, bake for another 10 or until the center is set.



  1. I love the egg tarts…I never miss them when I am at dim sum…The one that you made looks yummie.

    • Y
    • May 3rd, 2009

    Those are so cute! I know, I can’t believe we never got round to making Portuguese tarts. Believe me, it’s still on my to-do list! One day..

  2. Sooo cute :-)! Lovin them :-)! Have a great weekend! XOXO

  3. Every time I visit Chinatown, I always come home with a bag full of these little things. They’re cute to look at and good to eat.

  4. Bite sized is beautiful! I love your little flower too. The custard filling sounds nice and simple too, with just the mixing and resting.

  5. i love egg tarts.. they’re addicting, so you’re so smart making them small. at least you don’t feel that much guilty if you’ve “accidentally” eaten a few.. lol… love your pics, so elegant.

  6. They look delicious! Egg tarts are wonderful!



  7. OMG, they look so cute and delicious.

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