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You know that feeling when you finally get something just right? That was me with these egg tarts. I tried over 60 times (yes, really) to get that perfect combo of a golden, flaky crust and smooth, creamy filling. And guess what? This version finally nailed it. No fancy tools, no baking school tricks—just simple steps, basic ingredients, and a bit of love. If I can make these at home, so can you. And once you do, don’t be surprised if your family keeps asking, “When are you making those egg tarts again?”
Why You’ll Love This Egg Tart Recipe
Crispy + Soft Combo: The tart shell is buttery and crisp, while the inside is silky like custard clouds.
No Fuss: No rolling pins, mixers, or pastry tools needed. Just a bowl, a fork, and your hands.
Air Fryer or Oven Friendly: Both work beautifully—perfect for whatever kitchen gear you have.
Made with Pantry Staples: You likely already have most of these ingredients in your kitchen.
Beginner-Proof: This recipe is tested over 60 times, so the steps are easy and clear.
Ingredients (and Why They Work So Well)
Yields: 6 egg tarts
Tart Shell
Cake Flour (100g) – Makes the shell tender and crisp, not heavy like regular flour.
Unsalted Butter (50g) – Gives that rich, buttery taste and perfect flakiness.
Sugar (10g) – Just a touch to balance the crust flavor.
Pinch of Salt – Brings out the buttery flavor.
Cold Water (20g) – Helps bring the dough together without making it tough.
Custard Filling
Egg Yolks (3–4) – The heart of the custard. Rich, creamy, and smooth.
Whipping Cream (100g) – Adds that dreamy, soft texture.
Milk (100g) – Lightens up the cream for perfect balance.
Sugar (50g) – Sweetens it just enough, not overpowering.
Salt (pinch) – Keeps the sweetness in check.
Vanilla Extract (1 tsp) – Adds that cozy bakery aroma.
Instructions – Step-by-Step (With Some Fun Along the Way)
1. Make the Dough
In a bowl, sift the cake flour, then add sugar, and a pinch of salt. Add cold butter cubes.
Cover it with a cling wrap and refrigrate for 30 minutes.
Use a spatula or scraper to “cut” the butter into the flour. It’ll start to look like little crumbs.
Rub it with your fingertips lightly until it feels like rough sand.
Make a little well in the center and pour in cold water.
Use a fork to mix gently until it starts clumping together.
Press with a spatula until a dough forms.
Shape it into a log, wrap it in cling film, and chill for 1 hour.
2. Make the Custard
Mix milk and whipping cream in a microwave-safe bowl. Microwave for 1 minute—just to warm it.
Add sugar, vanilla, and salt. Stir until everything melts in.
In another bowl, beat the egg yolks gently.
Slowly (and I mean slowly) add the warm cream into the yolks while stirring. This keeps the eggs smooth, not scrambled.
Strain the mixture through a fine sieve to get rid of bubbles or bits.
3. Shape & Fill
Divide chilled dough into 6 pieces.
Press each into a muffin pan or foil cup (about 7cm wide).
Make sure the dough is even and thin. Use a fork to poke holes at the bottom (so no puffing up).
Stir the custard once more, and pour it into the tart shells—fill to about 90%.
4. Bake It Your Way
Oven Method
- Preheat oven to 190°C (374°F).
- Bake for 30–35 minutes until the edges are golden and crust is crisp.
Air Fryer Method
- Preheat air fryer to 170°C (338°F) for 5 mins.
- Bake for 20 minutes, checking every 5 mins to avoid over-browning.
5. Cool & Serve
Let the tarts cool for 5 minutes in the molds.
Gently lift them out with a fork or butter knife.
Best eaten warm—crispy outside, creamy inside. Like bakery magic!
Cooking Tips & Techniques
Don’t skip chilling the dough—it’s the secret to that flaky texture.
Avoid bubbles in your custard by stirring gently and straining well.
If the top browns too fast, lightly cover with foil near the end.
Recommended Equipment
- Mixing bowls
- Fork, spatula, or scraper
- Plastic wrap
- Muffin pan or foil baking cups
- Oven or air fryer
- Fine sieve
- Measuring cups/spoons
- Microwave
How to Serve It
Serve warm, right after baking for that bakery-fresh crispness.
Pair with tea, coffee, or even cold milk. Why not try also our Watermelon Mint Lemonade – The Ultimate Summer Refreshment!
Want to get fancy? Dust with a bit of powdered sugar or cinnamon.
Diet-Friendly Options
Lactose-Free? Use lactose-free cream and milk.
Lower Sugar? Reduce sugar by 1–2 tbsp in the custard.
Gluten-Free? Try with a gluten-free flour mix, though texture may vary slightly.
Best Ways to Store
Let them cool, and store them in a clean storage or add them in food ziplock.
Store in the fridge for up to 3 days.
To reheat: Air fry or oven-bake at 180°C (356°F) for 7 minutes. It crisps right back up!
Recipe Variations
Chocolate Custard: Add 1 tbsp cocoa powder to the custard mix.
Matcha Egg Tarts: Add ½ tsp matcha powder for a fun twist.
Mini Tarts: Make bite-sized versions using smaller molds.
Crispy & Soft Egg Tarts – Easy Fail-Proof Recipe
Equipment
- Mixing bowls
- Fork & spatula/scraper
- Plastic wrap
- Muffin pan or foil cups
- Oven or air fryer
- Fine sieve
- Measuring spoons & cups
- Microwave (for heating cream mixture)
Ingredients
Tart Shell
- 100g cake flour (approx. 1 cup)
- 50g unsalted butter, cut into cubes
- 10g sugar (1 tbsp)
- Pinch of salt
- 20g cold water (2 tbsp)
Custard Filling
- 3–4 egg yolks
- 100g whipping cream (½ cup)
- 100g milk (½ cup)
- 50g sugar (5 tbsp)
- Pinch of salt
- 1 tsp vanilla extract
Instructions
Prepare Tart Dough
- First Sift flour, then add sugar, and salt into a bowl.
- Add cold butter cubes. Cover it with a cling wrap and refrigrate for 30 minutes.
- Use a spatula or scraper to cut butter into flour until pea-sized.
- Rub gently with fingertips until mixture resembles coarse crumbs.
- Make a well in the center, add cold water, and gently mix with a fork.
- Press with a spatula until dough comes together.
- Shape into a log, wrap in cling film, and refrigerate for 1 hour.
Prepare Egg Custard
- Combine milk and whipping cream, microwave for 1 minute until warm.
- Stir in sugar, vanilla, and a pinch of salt until dissolved.
- In a separate bowl, beat yolks gently. Slowly add warm cream mixture into yolks while stirring (avoid bubbles).
- Strain the mixture through a sieve for a smooth texture. Set aside.
Shape & Assemble
- Divide dough into 6 pieces.
- Press each piece into a mold (muffin pan or foil cup).
- Ensure dough is evenly thin and without cracks. Prick bottoms with a fork.
- Stir filling once more and fill tart shells up to 90% full.
Baking Instructions
- Oven MethodPreheat oven to 190°C (374°F) for 10 minutes.Bake for 30–35 minutes or until edges are golden and the bottom is crisp.
- Air Fryer MethodPreheat air fryer at 170°C (338°F) for 5 minutes.Bake tarts at 170°C for 20 minutes, checking every 5 minutes.
Cooling & Serving
- Let tarts cool for 5 minutes in mold. Carefully remove using a fork or knife.Serve warm. Best enjoyed freshly baked with a crispy crust and creamy center!
Notes
Storage Tips
- Leftovers? Wrap and freeze.
- Reheat at 180°C for 7 minutes in air fryer or oven for fresh taste.
Common Questions Answered
Can I use store-bought pastry?
Yes! You can, but making it from scratch gives better flavor and texture.
Can I use whole eggs instead of yolks?
You can, but the custard will be firmer and less creamy.
My custard bubbled or cracked—what went wrong?
Either the oven was too hot, or there were bubbles in the mix. Strain and keep temp even.
Can I double the recipe?
Totally! Just double every ingredient and bake in two batches if needed.
These egg tarts are one of those recipes that feel like a warm hug. They’re simple, fun to make, and taste like something straight out of a bakery. After 60+ tries, this version finally gave me that golden, flaky crust and soft, creamy filling I always wanted. Now it’s your turn. Bake a batch, and let the smell of buttery tarts fill your kitchen. You won’t regret it.