Egg Tart (蛋撻)

One of my all-time favorite desserts can easily be replicated at home. My mom has been making these since I was a kid and now I make them myself at home (although I made this batch at my parents' house). I always look forward in finishing a dim sum meal with these delicious puppies, but I am glad with a little bit of time and effort, I can have these whenever I want. :)

Sugar's Egg Tart

-makes about 24 egg tarts
-Preheat oven to 375 degrees

- 1 8oz cream cheese (room temperature)
- 1 stick (4oz) butter (room temperature)
- 1 cup flour

1. In a medium bowl, using your hands, mix cream cheese, butter, and flour until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.
2. Divide the dough evenly into 24 pieces and use a rolling pin to roll them flat.

3. Carefully place the flat dough into tart mold and shape it to the mold. Use 2 fingers to shape.

- 2 cups milk
- 1 cup granulated sugar
- 4 large eggs

3. Combine sugar and milk in a medium saucepan. Cook until the sugar is dissolved. Make sure to stir often! Remove from heat and cool to room temperature.
4. In a separate bowl, use a hand mixer to whisk the eggs. Some people simply use chopsticks to whisk the eggs, but I find a mixer works better and gives a prettier consistency at the end.
5. Once the sugar and milk mixture is cooled to room temperature, stir in the egg mixture.

6. Fill the tart shells
Bake for 20 minutes until golden brown and the filling raise up a little bit.
8. ENJOY and EAT!

Luke about to dive into a SUPER TALL egg tart (picture taken in Nov 2005, in Taichung, Taiwan). Mine aren't exactly the same as the one pictured below, but they're still good...very good!


  1. WTF!? What just happened? There was a whole plate of egg tarts in front of me one minute and then they were all gone the next? Where on earth did they go? Hmmm...more please, I need more!


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