Nutrition info - Recipes

Chinese Egg Tart

Eggs may be what's for breakfast, but as any chef knows - they are far more versatile than that. This souffle-like Chinese egg tart is definitely dessert worthy, although it can double as a breakfast pastry.

Chinese Egg Tart


For 12 people

  • 1 cup(s) confectioners' sugar
  • 3 cup(s) all-purpose flour
  • 1 cup(s) butter
  • 1 egg, beaten
  • 1 dash(es) vanilla extract
  • 2/3 cup(s) white sugar
  • 12 ounce(s) water
  • 9 eggs, beaten
  • 1 dash(es) vanilla extract
  • 1 cup(s) evaporated milk


  1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
  2. Preheat the oven to 450 degrees. Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
  3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Ready in 45 min

Nutrition facts

  • Kcal: 365.36 kcal
  • Fibers (g): 0.85g
  • Sodium (mg): 192.62mg
  • Carbs: 47.68g
  • Fat: 15.74g
  • Saturated fat (g): 9.79g
  • Proteins: 8g