Easy Egg Tart Filling Recipe

Save time by making delicious egg tarts using pre-made puff pastry tart shells! I picked up these tart shells from my local HEB grocery store—they were the only ones available—but you can likely find more authentic egg tart shells at your nearest Asian market. Follow this recipe and impress your friends and family with this beloved bakery item from Hong Kong.

Hong Kong Egg Tarts Origin

The origin of Hong Kong Egg Tarts dates back to the influence of British colonialism in Hong Kong. Over time, the egg tarts were modified to better suit Chinese tastes. By the 1940s, the tarts became more egg-forward, with a buttery pastry shell. Today, they are popular in Asian bakeries, dim sum spots, and street vendors – all over the world!

Egg Tart Filling Ingredients

• ¼ cup sugar
• ½ cup hot water
• ¼ cup evaporated milk
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• Pre-made puff pastry shells: You can pick these up at a local Asian market.
• Pinch of salt

Egg Tart Filling Instructions

In a bowl, combine the sugar and hot water. Stir until the sugar dissolves completely, then let the mixture cool.

Once the sugar mixture has cooled, add the evaporated milk, eggs, vanilla extract, and salt. Whisk until fully combined.

Strain the mixture.

Pour the custard mixture into the pre-made puff pastry shells, filling them evenly.

Preheat the oven to 375°F (190°C). Bake the filled pastry shells for approximately 20 minutes, or until the custard is set and the pastry is golden.

Allow the pastries to cool slightly before serving. Enjoy them warm or at room temperature! As for leftover egg tarts, you can reheat them in the air fryer, and they’ll be like brand new. To store: If you plan to consume them within 1-2 days, it is safe to store them at room temperature. Otherwise, you can store them in the fridge for 3-4 days.

Print Recipe

Small Batch Easy Egg Tart Recipe

A classic dessert

Servings: 6

Ingredients

• ¼ cup sugar
• ½ cup hot water
• ¼ cup evaporated milk
• 2 large eggs room temperature
• 1 tsp vanilla extract
• Pinch of salt
• Pre-made puff pastry shells

Instructions

• In a bowl, combine the sugar and hot water. Stir until the sugar dissolves completely, then let the mixture cool.
• Once the sugar mixture has cooled, add the evaporated milk, eggs, vanilla extract, and salt. Whisk until fully combined.
• Pour the custard mixture into the pre-made puff pastry shells, filling them evenly.
• Preheat the oven to 375°F (190°C). Bake the filled pastry shells for approximately 20 minutes, or until the custard is set and the pastry is golden.
• Allow the pastries to cool slightly before serving. Enjoy warm or at room temperature!

If you enjoyed this recipe, you might like this high protein cottage chesse recipe.