Egg Tart Dim Sum Making Class

Hongkong Egg Tart

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Egg tart is everyone's favourite dessert to order at dimsum restaurant. There are a few variations of egg tart out there. The flaky egg tart, shortcrust based egg tart and the Portuguese egg tart which uses puff pastry crust. The recipe here is using the shortcrust pastry method and we strongly recommend that you use a foil tart shell or an individual carbon steel egg tart mould as the crust is extremely flaky and it can be difficult to remove from the pan.
The crust can be made in advance and it can be kept for 3-5 days in the fridge. Store it in an airtight container and cling wrap the dough to drying freezer burn. Try making this buttery and flaky egg tart for your next hi tea!
Prep Time 45 mins
Cook Time 30 mins
Course Snack
Cuisine Hong Kong
Servings 12 tarts
Calories 203 kcal


  • Mixing Bowl
  • Kitchen Mixer
  • Oven


Pastry Crust

  • 250 grams Plain Flour
  • 2 tbsp Icing Sugar
  • 160 grams Butter
  • 1 tbsp Milk Powder
  • 1 tbsp Custard Powder
  • 1 qty Egg Yolk


  • 150 grams Sugar Castor
  • 150 ml Warm Water
  • 250 ml Milk
  • 1/2 ml Milk
  • 1/2 tsp Vanila Extract
  • 4 whole Eggs
  • 1 qty Egg White you can use the egg white leftover from the crust


Tart Pastry

  • Add all the ingredients (except the yolk) for making the crust in a mixing bowl.
  • Set the stand kitchen mixer on low speed and let to mix for 5-8 mins.
  • When the butter is incorporated with the dry ingredients, add in the yolk. Once the dough begins to form into a round ball. Remove the dough.
  • Wrap the dough in a clingwrap. Put it into the fridge for 30 mins to let it rest and harden.
  • Take the dough out of the fridge. Cut pastries into 10-12 equal portion. Depending on the size of your mould.
  • The individual dough should weight about 38 grams each.
  • Roll individual dough into a ball. Using both palm, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases.
  • Refrigerate the tart cases for 30 mins, and it is ready to use.

Custard Filling

  • Add castor sugar into warm water, mix until sugar completely dissolved. Set aside and let it cool.
  • Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.
  • Sift egg mixture TWICE to achieve smooth egg mixture.
  • Carefully pour egg mixture into each tart shells.
  • Bake tarts for 25mins at 180 degree, fan ON. Leave the egg tart to cool on a wire rack.


The egg tart must be completely cool before attempting to remove from the mould.


Calories: 203kcal
Keyword dim sum, finger food, tart
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