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If you’ve ever had a warm egg tarts fresh from the bakery, you know how magical that first bite can be—flaky crust, silky custard, a hint of vanilla. Now, imagine that same joy from your own oven. These homemade egg tarts are surprisingly easy to make and taste even better than the store-bought kind!
With a tender, buttery tart shell and a light, creamy filling that’s just sweet enough, this recipe delivers both flavor and texture. Whether you’re baking for a tea party, brunch, or just treating yourself, this is the kind of recipe you’ll come back to again and again.
Why You’ll Love This Homemade Egg Tarts Recipe
Crispy and Creamy Combo
Every bite gives you the best of both worlds — a golden, buttery crust that’s crisp on the outside, and a soft, silky custard center that melts in your mouth. It’s the kind of texture combo that keeps you coming back for more.
Simple Ingredients, Big Flavor
You don’t need anything fancy to make this dessert shine. Just a few pantry basics like eggs, milk, sugar, and flour come together to create something rich, comforting, and full of flavor.
Make-Ahead Friendly
This treat actually gets better after a little rest. Make it ahead, chill it in the fridge, and the flavors deepen while the texture sets perfectly. It’s great for planning ahead or when you want dessert ready to go.
Elegant but Easy
It may look like something from a bakery window, but it’s totally doable at home—even if you’re new to baking. The steps are simple and forgiving, and the final result feels special enough for guests, holidays, or just treating yourself.
Ingredients (and Why They Work)
Custard Filling:
- Water + condensed milk – A creamy base with a touch of sweetness.
- Sugar – Just enough to sweeten without overpowering.
- Eggs – The star of the custard—gentle whisking gives that silky texture.
- Vanilla extract – Adds warm, cozy flavor.
Tart Shell Dough:
- Unsalted butter – For a soft, melt-in-your-mouth crust.
- Powdered sugar – Dissolves easily for a smooth dough.
- Egg – Helps bind everything together.
- Cake flour – Lower protein flour keeps the shell light and tender.
- Salt – Balances all the sweetness.
Diet-Friendly Options
Looking for a few tweaks to fit your lifestyle? Here are easy swaps:
Dairy-Free: Use oat or coconut condensed milk and vegan butter or margarine.
Lower Sugar: Substitute with monk fruit sweetener or erythritol—just be sure to check for a 1:1 baking ratio.
Now Let’s Make This Delicious Homemade Egg Tarts Recipe
1. Mix Up the Custard
Let’s make the milk mixture. In a bowl, stir water, condensed milk, and sugar until the sugar fully dissolves.
Crack and beat the eggs gently—try not to make bubbles!
Stir them into the milk mixture with the vanilla. Strain the mixture 3 times through a sieve for an extra smooth finish.
Chill it while you work on the dough.
2. Make the Dough
In a bowl, cream softened butter, powdered sugar, and salt until smooth.
Add the egg and mix until fully blended.
Fold in cake flour gently using a spatula. The dough will look crumbly at first—that’s okay! Gather it into a ball.
Then roll between two parchment sheets to 4mm thick.
Refrigerate the dough for 30 minutes so it’s easier to handle.
3. Shape the Tart Shells
Cut dough circles using a cookie cutter or cut using the molder.
Press each piece gently into a tart mold or muffin tin.
Make sure it’s thin and even.
Avoid using warm hands—cold fingers or tools help the dough stay firm.
Re-roll leftover dough and repeat.
4. Fill and Bake
Pour the custard into the shells—fill each about 90% full.
Bake at 375°F (190°C) for 20–25 minutes until the custard is just set and the crust is golden.
Let them cool before removing from the molds.
Bonus Tip: Refrigerate overnight for a deeper, creamier flavor the next day!
Cooking Tips & Techniques
Don’t whisk eggs too hard
Gently mix the eggs until just combined. Whisking too hard adds air bubbles, which can make the custard puff up unevenly or crack while baking. A light hand gives a smoother, creamier finish.
Sift the filling
After mixing the custard, pour it through a fine strainer or sieve before filling your shells. This catches any lumps and makes the final texture silky and smooth — just like a bakery custard.
Chill everything
Cold dough is key for flaky crusts. Let your pastry dough rest in the fridge before shaping. It makes it easier to handle and helps the butter stay firm, which means crispier, flakier layers when baked.
Recommended Equipment (Amazon Finds)
Nonstick Tart Molds
These are the perfect size for making individual custard tarts. The nonstick surface makes it super easy to remove the baked tarts without breaking the crust.
Fine Mesh Sieve
Straining your custard through a fine mesh sieve helps catch any egg bits or lumps. This step gives you that extra-smooth, creamy texture that makes the filling melt in your mouth.
Rolling Pin with Thickness Guides
This tool helps roll your dough evenly, so every tart shell bakes at the same thickness. It keeps the crust from being too thin in one spot or too thick in another.
Silicone Baking Mat
No need for parchment paper or greasing trays. A silicone mat keeps the tart bottoms from sticking and makes cleanup quick and easy.
How to Serve It
These egg tarts are delicious slightly warm or chilled—they’re soft and smooth either way. Want to make them extra pretty?
Try adding:
- A sprinkle of powdered sugar
- A fresh berry right in the center
- A little mint leaf for a café-style look
- A Greek Yogurt Berry Cheesecake Parfaits
Perfect Pairings:
- Hot tea or iced coffee
- A bowl of fresh fruit
- A cozy blanket and your favorite drama
Want more snacks look at this recipe- Gluten Free Coconut Almond Flour Muffins w/ Coconut Pastry Cream
Best Ways to Store
These store beautifully, and they’re even better the next day!
Refrigerate: Place in an airtight container for up to 3 days.
To Serve Again: Best when chilled or gently reheated in a toaster oven. Avoid microwaving—it can overcook the custard and soften the crust.
Variations to Try
Want to mix it up next time? Try these tasty twists:
Lemon Egg Tarts – Add a teaspoon of lemon zest to the custard mix for a refreshing pop.
Nutmeg or Cinnamon Sprinkle – Dust the tops after baking for a cozy, spiced version.
Mini Chocolate Swirl – Drizzle melted dark chocolate on top before serving for extra richness..
Best Homemade Egg Tarts
Equipment
- Mixing bowls
- Whisk and spatula
- Fine mesh sieve
- Rolling Pin
- Tart molds or muffin tin
- Cookie cutters (optional)
- Parchment paper
- Oven
Ingredients
Custard Filling:
- 130g water
- 30g condensed milk
- 40g granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Tart Shell Dough:
- 60g unsalted butter (room temperature)
- 30g powdered sugar
- 1g salt
- 25g egg (room temperature)
- 125g cake flour
Instructions
Make the Custard Filling
- In a bowl, combine water, condensed milk, and sugar. Stir until fully dissolved.
- Beat 2 eggs gently (avoid bubbles). Add to the mixture with vanilla extract and stir well.
- Strain the mixture 3 times to ensure a smooth texture.
- Refrigerate until ready to use.
Prepare the Tart Shell Dough
- In a mixing bowl, cream room temperature butter, powdered sugar, and salt until smooth.
- Add egg and mix until well incorporated.
- Gently fold in cake flour using a spatula or fork, mixing until the dough forms small clumps (like coarse crumbs).
- Gather the dough into a ball, place it between parchment sheets, and roll out to about 4mm thick.
- Refrigerate the dough for 30 minutes.
Shape the Tart Shells
- Cut dough using a cookie cutter (or shape by hand) and gently press into tart molds.
- Spread the dough evenly and thinly—pressing the bottom and gently guiding up the sides. Avoid melting the dough with warm hands.
- Collect leftover dough, roll out again, and repeat.
Fill & Bake
- Pour the chilled custard filling into each shell—fill only up to 90% to avoid overflow.
- Bake at 190°C (375°F) for 20–25 minutes, or until the custard is set and the shells are golden.
- Let cool before removing from molds.
Notes
💡 For best results, cover and refrigerate overnight before serving to allow the flavors to develop further.
Serving Suggestions
Serve slightly warm or chilled with tea or coffee. Sprinkle a light dusting of powdered sugar for a decorative touch.Baker’s Tips
✔ Avoid overbeating the eggs to prevent bubbles in the custard. ✔ Use cold hands or tools when shaping tart dough to keep it from melting. ✔ Refrigerate filled and baked tarts for better texture and deeper flavor the next day. ✔ For added flavor, use a bit of lemon zest or nutmeg in the filling.Wrap-Up
These crispy, creamy homemade egg tarts are a total win. They’re simple, satisfying, and taste like something straight from your favorite bakery. Whether you’re making them for a weekend treat, a special occasion, or just to enjoy with a cup of tea—you’ll be proud to serve them (and maybe even keep a few hidden for yourself 😋).
Ready to get baking? Let the golden tarts begin! 🥧✨
Hey Got Questions?
Here are some common questions answered
Why did my custard puff up or crack while baking?
This usually happens when the oven is too hot or the custard is overfilled. Make sure to only fill each tart about 90% full and bake at the right temperature (190°C / 375°F). You can also lower the rack in your oven to avoid overbaking the top.
Can I use all-purpose flour instead of cake flour for the tart shell?
Yes, you can—but keep in mind that cake flour has less protein, which helps the tart shell stay soft and crumbly. All-purpose flour will still work, but the texture will be a little firmer and slightly less delicate.
Can I make these egg tarts ahead of time?
Definitely! In fact, egg tarts taste even better after resting. You can bake them a day ahead and chill them overnight. The custard sets beautifully and the flavors deepen.
How do I store leftover egg tarts?
Place them in an airtight container and store in the refrigerator for up to 3 days. To serve, you can eat them cold, bring them to room temp, or reheat gently in a toaster oven. Avoid microwaving as it can make the crust soggy.
Can I make these egg tarts without tart molds?
Yes! You can press the dough into a standard muffin tin if you don’t have tart molds. Just make sure the dough is pressed thin and even for best results. If using a muffin tin, grease it lightly or use parchment circles at the bottom.