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Chinese Egg Tarts

Delightful Chinese Egg Tarts, flaky pastry filled with creamy egg custard, baked to golden perfection. Try this classic dessert recipe and impress your friends and family!

These sweet and flaky Chinese Egg Tarts, also known as Dan Ta, are a classic Macanese dessert. With a buttery crust and a silky, eggy center, they’re a treat that’s both familiar and exotic.

Perfect for serving at parties or as a delightful snack, they’re sure to impress with their elegant simplicity.

Ready Time

1 hrs 15 mins


6 servings


  • 1 cup all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 6 large egg yolks
  • 1/2 cup whole milk, at room temperature
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cornstarch
  • unsalted butter, melted for brushing


Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, confectioners’ sugar, and salt.

Add the softened butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

Press the mixture into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Cut out circles of dough using a cookie cutter or the rim of a glass, about 4 inches in diameter.

In a small bowl, whisk together the egg, egg yolk, milk, and vanilla extract.

Set aside.

In a separate bowl, whisk together the granulated sugar, egg yolks, and salt until pale.

Whisk in the milk, then the cornstarch.

Pour the sugar mixture into the dough circles, leaving a 1/2 inch border around the edges.

Brush the edges with the beaten egg mixture.

Gently fold the dough over the filling, pressing the edges to seal.

Use a fork to crimp the edges.

Place the tarts on the prepared baking sheet, leaving about 1 inch of space between each tart.

Brush the tops with melted butter.

Bake for 20-25 minutes, or until golden brown.

Allow the tarts to cool on a wire rack for 5 minutes before serving.


For the dough, make sure to keep the butter cold, as this will help with the flakiness of the crust. Don’t overwork the dough, or it’ll become tough.

And don’t worry if the dough doesn’t come together perfectly – it’s supposed to be a bit crumbly.

Use a light touch when rolling out the dough, as it can tear easily. If the dough does tear, don’t stress – just press it back together and move on.

When filling the tarts, be gentle, so you don’t stretch out the dough.

Make sure to leave a decent border around the edges, so you can fold the dough over the filling properly. These tarts are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

If you want to freeze them, do so before baking – they’ll keep for up to 2 months.

Just thaw frozen tarts at room temperature before baking.

Nutrional Value

  • Calories: 240
  • Total Fat: 12g
  • Saturated Fat: 8g
  • Cholesterol: 100mg
  • Sodium: 100mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 0g
  • Sugars: 16g
  • Protein: 4g
Chinese Egg Tarts
Chinese Egg Tarts

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