Chinese Puff Pastry recipe

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Recently either in Asia or in the united states is very common to see in the shops the egg tarts desserts, because it's very delicious when eaten still warm, this cake can be found in different cuisines and can be in different variations such as English and Portuguese but we will focus on Asian variation Beware because one egg tart of 100g can contain 375 kcal and you know it's very easy to grab two or three of these tarts. 

We will use pre-backed tart shells, you can find it in the stores, of course you can also made it at home but the process it will be pretty long and difficult.   





Preparation time

10 min

Cooking Time

45 min


  • 13/15 Tart papers
  • 2 eggs
  • 40g Fine granulated white sugar
  • 250 ml Fresh milk



Prepare the tart shells in a baking tray, preheat the oven around 200c°/392f° 


Stir well the eggs with the sugar


pour in fresh milk and mix it well again


Filter the egg solution if you don't want to find some egg impurities


Pour the eggs in the tart shells, do not fill up to the edge, because when the egg is stirred it tends to swell 


It's time to bring the baking tray to the preheated oven and put it to the bottom layer and bake it at 200 c°/392 f° for 20 minutes 


Enjoy it when it's still warm, don't do it when just out of the oven