We’ve got a bit of a crush for Chinese food here on foodforfriendsyeah, and I’m pretty sure you do too? Although Chinese egg tarts were likely based on the Portugese version (pastel de nata), the pastry is crunchy and a little more difficult to perfect. So, we’ve included a YouTube video at the bottom of this post to help you.
This recipe is from my friend Steve’s website, neehao.co.uk which he setup to spread the word about Chinese culture in the UK. I’ve been asking him to share some recipes for months, so if you like this and want to see more, make sure to let us know in the comments!
For the butter pastry
140g butter (softened)
70g icing sugar
For the egg filling
80ml evaporated full cream milk
Mix and knead the butter pastry ingredients into a dough. Refrigerate for 20 minutes or until it is in a workable state.
Boil the water and sugar, leave it to cool.
Press the pastry into the moulds.
Put milk and eggs into the cooled down sugar water. Sift the mixture.
Pour egg mixture into the tarts.
Bake at 200°C for 15 – 20 minutes.
Cool the tarts slightly and take it out.
Matt has written 163 posts on this blog.
Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!