Chinese Egg Custard Tarts

Preparation info
  • Makes about


    small tarts
    • Difficulty


    • Ready in

      3 hr 30

Appears in
New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Warm custard tarts straight out of the steam oven are a staple of Chinatown coffee shops. For the authentic shiny egg custard, you need to bake it slowly at a low temperature.


Inner ‘Fat’ Pastry

  • 175 g (6 oz) unsalted butter, softened
  • 175 g (


The Pastries

Combine all of the inner ‘fat’ pastry ingredients together into a dough and refrigerate for 30 minutes. Do the same for the outer egg pastry and refrigerate for 30 minutes as well.

Shaping and Folding

On a floured surface, roll out the first dough into a 20<