makes 30
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Colloquially known as egg tarts to many, Chinese custard tarts are a common yet well-loved delicacy eaten all-year round, but finds itself as a fitting and delicious addition to a dim sum spread, especially during festive occasions. Indulge in the silky custard that sinks itself between flaky, Chinese-style shortcrust pastry, best to be enjoyed with tea freshly brewed from a pot.


  • 3 cup plain flour
  • 185 g lard
  • 5 tbsps hot water
  • Pinch salt
  • 3 eggs
  • ⅓ cup sugar
  • 1½ cup milk
  • Few drops yellow food colouring
To make the pastry sift flour and salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs.
Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.

Roll out to 3 mm thickness. Cut out with an 8 cm fluted cutter. Put into greased patty tins.


Beat together eggs and sugar. Gradually add milk. Mix in food colouring. Mix well. Pour custard carefully into prepared pastry cases.


Bake in hot oven for 10 mins, reduce heat to moderately hot, cook further 10 to 15 mins, until set.

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