Recipe: Chinese Custard Tarts

22 Sep 2017

You’ve probably had them before at some of your favourite Chinese restaurants, but now you can make them at home!



  • 6 egg yolks
  • 100g caster sugar
  • 150ml pure (thin) cream
  • 1/2 cup (125ml) milk
  • 2 tsp vanilla extract
  • 2 sheets frozen puff pastry, thawed 



Step 1

Preheat the oven to 180°C. Grease a 12-hole muffin pan.

Step 2

Combine yolks, sugar, cream, milk and vanilla in a jug and set aside. Cut one pastry sheet in half. Sit one half on top of the other and roll up from the shortest end to form a log. Repeat with the other pastry sheet. Cut each log into 6 rounds. Roll out each round on a floured surface to make a 10cm circle.

Step 3

Press each pastry circle into a greased hole of the muffin pan. Fill the pastry shells with the custard and bake for 18-20 minutes until puffed at the edges and pale golden on top. Remove from oven and set aside to cool slightly.


*Recipe from