Dim sum has always been a special occasion in my family. Growing up in Minnesota, it wasn’t something we could just casually enjoy any day of the week. Dim sum outings were a big deal, filled with long waits for those old lady pushing carts stacked with steaming bamboo baskets. Of all the treats on those carts, the egg tarts were one of my faves. Their creamy, custardy centers and buttery crusts were the perfect end to any meal.

Traditional dim sum egg tarts can be a bit tricky to make at home, so I’ve made an easier version using frozen puff pastry sheets. While not the traditional egg tart recipe, this simplified take gets the job done. In fact, I think these remind me of “egg tart croissants” because of the wonderfully flaky layers, which my fiancé, John, absolutely loves.

If you’re craving a bite of nostalgia—or just an easy dessert to whip up—this recipe is for you.

Why You’ll Love This Recipe

Simple Ingredients: Using frozen puff pastry saves time and effort while still delivering an impressive result.
Quick Prep: The hardest part is waiting for the tarts to bake!
Dim Sum Nostalgia: This recipe captures the essence of dim sum egg tarts in a way that’s easy and approachable.

Ingredients

For the Crust:

2 sheets of frozen puff pastry (thawed according to package instructions)

For the Custard Filling:

4 large egg yolks
1/3 cup granulated sugar
2/3 cup whole milk
2/3 cup heavy cream
1 tsp vanilla extract

Tips for Success

Keep the Puff Pastry Cold: If the puff pastry becomes too warm while working with it, pop it back in the fridge for a few minutes. Cold pastry bakes up flakier.
Don’t Skip the Straining: Straining the custard ensures a smooth, lump-free filling.
Rotate the Pan: Halfway through baking, rotate the muffin tin for even browning.

Why This Recipe Works

Using frozen puff pastry for the crust is not only a time-saver, but it also gives the egg tarts a flakey croissant twist. The flaky layers contrast beautifully with the rich, creamy custard, creating a texture that’s reminiscent of a croissant. For someone like me who grew up in a place where dim sum was a rare treat, this recipe feels like a perfect blend of tradition and accessibility.

John, my fiancé, absolutely loves these tarts every time I make them. The buttery, golden crust and custard filling strike a perfect balance that’s hard to resist.

Variations

Matcha Egg Tarts: Add 1 teaspoon of matcha powder to the custard mixture for a unique twist.
Coconut Custard: Replace whole milk with coconut milk for a tropical flair.
Mini Tarts: Use a mini muffin tin and adjust the baking time to 15-20 minutes for bite-sized treats.

Storage and Reheating

Storage: Keep leftover egg tarts in an airtight container in the fridge for up to 2 days.
Reheating: To reheat, place them in a 350°F (175°C) oven for 5-7 minutes. This will restore the flakiness of the puff pastry.

Share Your Creations

This recipe is a nostalgic nod to my childhood dim sum memories but with a modern, easy twist. If you try these egg tarts, I’d love to hear about it! Tag me on social media and let me know how they turned out.

Whether you’re making these for a party, a family gathering, or just because you’re craving dim sum, these easy egg tarts are sure to be a hit. With a flaky crust and creamy filling, they’re a delicious reminder of why dim sum is such a beloved tradition.

Happy baking!

How to make an Easy Egg Tart

Recipe by Jen H. DaoCourse: Breakfast, DessertCuisine: asian, americanDifficulty: easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Crust:
2 sheets of frozen puff pastry (thawed according to package instructions)
For the Custard Filling:
4 large egg yolks
1/3 cup granulated sugar
2/3 cup whole milk
2/3 cup heavy cream
1 tsp vanilla extract
cooking spray (I used avocado oil)

Directions

Prepare the Puff Pastry Crust
Preheat your oven to 375°F (190°C). Lightly flour your work surface and roll out the puff pastry sheets slightly to even out the thickness.

Using a round cutter/cup (about 4 inches in diameter), cut out circles from the pastry. These will be the base for your tarts.

Spray with cooking spray and press each pastry circle into the egg tart tin, ensuring the pastry lines the bottom and sides evenly.
Make the Custard Filling
In a mixing bowl, whisk together the egg yolks and sugar until the sugar dissolves. The mixture should turn a light, creamy yellow.

Gradually add the whole milk, heavy cream, and vanilla extract, whisking until smooth. Strain the custard through a fine mesh sieve to remove any lumps.
Assemble the Egg Tarts
Pour the custard mixture into each pastry-lined muffin cavity, filling them about 3/4 of the way full. Be careful not to overfill, as the custard will expand slightly as it bakes.
Bake the Egg Tarts
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the custard is set and the puff pastry is golden brown.

To test doneness, insert a toothpick into the center of a tart. It should come out clean or with just a slight wobble in the custard.
Cool and Serve
Allow the tarts to cool in the muffin tin for 5 minutes before carefully removing them.

Serve warm for the ultimate dim sum-inspired experience, or let them cool completely for a more set texture.