That memory stayed with me, and when I began baking at home, I wanted to capture the same joy. Over the years, I tested and adjusted, learning that even a tricky recipe could be made easier without losing flavor.

For anyone in the US, finding egg tarts often means visiting Chinatowns or a Chinese bakery, but I’ve learned that you can also whip them up using frozen puff pastry sheets from your local grocery store. This makes the process simple and accessible, so you don’t need special tools or rare ingredients. The result is a buttery crust with custardy centers that taste just like the treats from those bakeries.

I’ve spent years baking and refining, and I can tell you from experience that this simplified take works every time. My fiancé John loves the flaky layers, and my family craves that same nostalgic flavor. I’ve tested multiple rounds, balancing between Hong-Kong style egg tarts and Portuguese egg tarts, so you get the best mix of both styles. In this guide, I’ll share the exact tips that help you make bakery-style egg tarts at home—without the stress.

I share my baking stories, I also talk about my Easy Berry Coconut Poke Cake Recipe, Ube Pancakes with Ube Coconut Sauce, Reduced-Sugar Banana Bread Muffins, an Easy French Toast Recipe, or even a fun Tanghulu Recipe (Chinese Candied Fruit).

I sometimes test Golden Milk Paste or make an Easy Vibrant Pitaya Smoothie Bowl and Vegan Mango Sago (Dairy Free). Yet I always come back to egg tarts. They remind me that desserts like this are not only recipes. They are moments from growing up, warm nostalgic memories, and a way to enjoy simple make at home baking.

What Are Hong Kong Egg Tarts?

When I first tried Hong Kong style egg tarts, I saw they were small, only about 3 inches in diameter. These circular tarts had a flaky pastry shell that held a smooth and lightly sweetened egg custard. They are often served in dim sum restaurants, Chinese bakeries, and in Chinatowns around the world, from Macau to China. I still remember tasting one fresh out of the oven at a bakery—it was warm, simple, and felt like home in every bite.

Hong Kong vs. Macau Egg Tarts

There is a clear difference between the Hong Kong and Macau styles of egg tarts. In Macau’s version, shaped by Portuguese colonizers, the custard has a darker top. It looks scorched and has a caramel-like layer on the outside. The crust is made with rough puff pastry. That makes it crisp and crunchy, much like the Portuguese Custard Tarts, or pasteis de nata.

The Hong Kong style feels closer to the British custard tarts. It has a smooth, shiny filling. The pastry is thin, soft, and flaky, with many delicate layers.

I once tried both types at the same time in a Chinatown bakery in the US. I could taste how the difference in texture and sweetness changed the flavor in a big way. That moment showed me which one to bake based on what my guests want. Some love a light and silky bite. Others enjoy a rich tart with a caramel taste.

Hong Kong vs. Portuguese style dough

I first made both egg tarts, I soon realized that the Hong Kong and Portuguese versions use very different techniques. The Hong Kong style has more lamination with many folds in the dough. This makes the crust light and layered.

The Portuguese style uses a richer base, like a ruff pastry puff, which bakes into a thicker shell. Both hold the custard filling well. But the taste and texture are very different. I got years of practice trying both, and I’ve realized that each suits different preferences for tarts.

Over time, I wanted to adjust my process and move away from long steps in some traditional recipes. The Portuguese pastry shell can need two different doughs—a water dough and an oil dough—which means more chill time and extra headaches. A simpler pastry shell recipe can shorten the work, save time, and still be delicious.

Importantly, I could create a generalized base that lets me simplify the baking and keep the shell crisp. That helped me see that you can start small, make changes, and still enjoy the best variations without losing what makes these tarts special.

Equipment for Making Egg Tarts

• Pin Roller
• Cookie cutter (3 inch / 7.6 cm)
• Egg tart tins (2.8 inch / 7 cm)
• Oven

Why This Recipe Works

This recipe shines because it gives a perfect balance of taste and texture. The puff pastry bakes with flaky layers and a crispy golden crust. The custard filling turns out smooth with a rich creamy custard flavor that everyone loves. It is a smart blend of tradition and speed, almost like a croissant twist with the feel of a flakey croissant, but still a time-saver.

My friend John once called these tarts a “rare dim sum treat” when I baked them at home. I could see why. Each bite felt so buttery and hard to resist. This recipe makes egg tarts easy for home cooks, keeping bakery joy while adding more accessibility.

Why You’ll Love This Recipe

For me, making egg tarts at home brings a wave of Dim Sum Nostalgia, because it takes me back to sharing small plates with family on weekends. This recipe is built on Simple Ingredients that are easy to find, yet it still captures the true essence of bakery-style tarts. The hardest part is waiting for them to cool before that first bite, but the impressive result makes every bit of effort feel worth it.

I use frozen puff pastry, it not only saves time but also makes the bake process simple, giving the same golden layers you’d see in a dim sum shop.

I love how the Quick Prep leads to a rewarding result—a recipe that feels approachable, looks elegant on the plate, and still gives all the joy of fresh dim sum without long hours of waiting.

Ingredients

Make these egg tarts, I always keep the list simple but precise, since each part matters for the perfect crust and custard filling.

For the base

You’ll need 2 sheets of frozen puff pastry, fully thawed and used according to the package instructions. This shortcut works every time and gives that flaky texture I’ve loved since learning to bake in my small kitchen.

For the creamy center

I mix 4 large egg yolks with 1/3 cup granulated sugar, then whisk in 2/3 cup whole milk, 2/3 cup heavy cream, and 1 tsp vanilla extract. These Simple Ingredients balance sweetness and richness so well.

I’ve found that following the right proportions, like keeping the milk and cream equal, saves me from mistakes and ensures a silky finish that feels bakery-quality at home.

How to make an Easy Egg Tart

Make Portuguese style egg custard filling

Start by preparing the custard filling. In a mixing bowl, add 3 egg yolks, 1 egg white, 30g sugar, 65g sweetened condensed milk, 10g milk powder, and 1 tsp vanilla extract.

• Whisk gently until smooth.
• Add 95g milk and 95g heavy whipping cream. Stir slowly so you don’t create bubbles.
• Cover with food wrap and chill in the fridge.

This simple step keeps the filling smooth, creamy, and lump-free. When I first tried this, I noticed that chilling the mix made baking easier because it stayed stable and poured well.

This Portuguese style egg custard filling is ready once the pastry shells are shaped.

Make Hong Kong style egg tart shells

Now prepare the crust. Use frozen puff pastry sheets and follow the package instructions to thaw.

• Place 2 sheets on a plate. Press lightly with your hands to remove folds.
• Roll each rectangle into a 4 mm thick sheet using a rolling pin.
• Fold with plastic wrap to protect the dough. Chill overnight in the fridge, or freeze for 30 minutes.
• Create ½-inch-wide flaps on each rectangle to keep thickness even.

Once firm, move the dough to the work surface.

• Cut disks with a cookie cutter.
• Place each disk into an egg tart tin.
• Press gently on the sides and bottom to remove air bubbles and shape evenly.
• Keep extra dough chilled in the fridge until used.

When I first pressed the dough into tins, I used my fingertips instead of a rolling pin. It looked rustic, but it still baked well. This Hong Kong style egg tart shell creates a light, flaky bite that pairs well with custard.

Assemble and Bake

Now it’s time to bring everything together.

• Pour the custard filling into the tart shells. Fill each about 80%–90% full.
• For a fun twist, add peach cubes or mango cubes to the custard. This makes the tarts look bright and taste fruity.
• Preheat the oven to 375 °F / 190 °C.
• Place the filled tarts on a baking tray.
• Bake for 20 minutes until the custard is set and the pastry turns light brown.

The tops should have a soft jiggle while the crust looks golden and crisp. I often check with a toothpick or fork to make sure the custard sets without cracks.

Serve warm with hot tea for a true dim sum-style treat. These steps give you a balance of creamy custard, flaky crust, and glossy finish. Even beginners can follow this process and get bakery-style results at home.

Tips for Success

From my baking practice, I’ve learned a few tricks that make egg tarts turn out bakery-quality at home:

• Keep the puff pastry cold before baking for a flakier crust.
• Line the shells in a muffin tin and chill them in the fridge for a few minutes before adding the filling.
• Whisk the custard well to get a lump-free filling, then use straining through a fine sieve into the pan for a silky and smooth texture.
• Rotate the tray halfway through baking to ensure even browning.
• Let the tarts cool just slightly before eating so you can enjoy them warm with a creamy center and crisp shell.

Variations

You can make mini egg tarts with a unique twist by using a muffin tin to create bite-sized treats. Try adding tropical flavors like coconut milk to the custard mixture for extra flair. You can also replace or adjust the custard with matcha powder or other flavoring to match your taste.

Each tart usually bakes for 15-20 minutes or until the custard is set. Use a teaspoon to add the filling evenly, and time your baking carefully to get the perfect mini tarts every time. These small egg tarts are fun, easy, and bring a fresh twist to the classic recipe.

Storage and Reheating

• Store egg tarts in an airtight container to keep them fresh.
• Keep leftover pastry in the fridge for 5-7 days.
• To restore the flakiness, reheat in the oven at 175°C (350°F) for a few minutes.
• For puff pastry, place tarts on a tray to reheat evenly.
• This keeps the egg filling soft and the pastry crisp.

Share Your Creations

Baking egg tarts at home is a fun way to bring back childhood memories. It also lets you enjoy dim sum with family gatherings. This recipe gives a modern and easy twist while keeping the tradition. The flaky crust and creamy filling are always delicious.

From my experience, even a small party or a visit with a beloved friend feels special when these tarts are ready. If you are craving a sweet treat, this recipe works perfectly.

You can also share your results on social media. Happy baking—it is truly nostalgic to see these small tarts fresh from the oven and enjoy everyone’s smiles.

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