Chinese custard tarts

These silky egg tarts are consumed all year round in China, and are a familiar addition to any Dim Sum dessert trolley. And for good reason, they're delicious!

  • 25 mins cooking
  • Makes 30
  • Print


Chinese custard tarts
  • 3 cup plain flour
  • 185 gram lard
  • 5 tablespoon hot water
  • pinch salt
  • 3 eggs
  • 1/3 cup sugar
  • 1 1/2 cup milk
  • few drops yellow food colouring


Chinese custard tarts
  • 1
    To make the pastry sift flour and salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs.
  • 2
    Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
  • 3
    Roll out to 3mm thickness. Cut out with an 8cm fluted cutter. Put into greased patty tins.
  • 4
    Beat together eggs and sugar. Gradually add milk. Mix in food colouring. Mix well. Pour custard carefully into prepared pastry cases.
  • 5
    Bake in hot oven for 10 minutes, reduce heat to moderately hot, cook further 10 to 15 minutes, until set.

More From Women's Weekly Food