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Simple Puff Pastry Egg Tart

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Simple Puff Pastry Egg Tart is the easiest and quickest recipe to have homemade egg tarts, made with 6 ingredients only.

simple puff pastry egg tarts

About Egg Tart

Egg tart is one of the dim sum dishes usually offered at Chinese bakeries or dim sum restaurants. The Egg Tart or Dan Tat (蛋挞) is an egg custard-based flaky crust pastry. It can be found across Asia, but are particularly popular in Hong Kong, China, Taiwan, and Macau.

simple puff pastry egg tarts

Portuguese Egg Tarts vs Hong Kong Egg Tarts

The first thing to note about egg tarts is that there are two different styles: Portuguese Egg Tart and Hong Kong Style Egg Tart. The main visual differences between the two tarts can be seen in the color of their fillings and the crusts.

  • Portuguese egg tarts. They are also known as “pastel de nata,” this type of egg tart consists of a smooth, creamy filling with crunchy creme brulee on top and a flaky crust. The centers are made from a creamy custard center with a richer and sweeter taste. They are also baked at a higher temperature to get the signature scorched top.
  • Hong Kong egg tarts. These are typically found at dim sum restaurants. They have a crust that is a mix of pastry puff and shortbread and therefore has a sturdier shell. The center is also less sweet than the Portuguese egg tarts because they use less sugar and are slightly paler in color due to using the whole egg. 

Simple Puff Pastry Egg Tarts are The Simplified Egg Tarts

This Simple Puff Pastry Egg Tarts recipe is a foolproof recipe for lazy Sunday bakers with calling for just a few ingredients. This recipe is the simple version of making the Hong Kong Egg Tarts, made with an instant puff pastry crust.

egg tart with instant puff pastry

Making homemade puff pastry dough for some people like me seems intimidating because of its complicated processes. Therefore, store-bought puff pastry is used instead to simplify the process. Although the flavor is not as rich as the handmade puff pastry, the Simple Puff Pastry Egg Tart is still worth trying because this recipe is the fastest and easiest egg tarts recipe to make. I eventually made this recipe several times and added it to my favorite recipes.

egg tarts with instant puff pastry

Storing Simple Puff Pastry Egg Tarts

These egg tarts are best eaten fresh from the oven when the crust is still crispy and flaky. I don’t really recommend storing them for the next day. The instant puff pastry shell is prone to get soggy in just a couple of hours because the filling stays wet although baked. The good news is that this recipe is so easy to make and you can quickly make these when a craving hits.

simple puff pastry egg tarts
simple puff pastry egg tarts
simple puff pastry egg tarts

More Puff Pastry Recipes

Check out also these puff pastry recipes!

simple puff pastry egg tarts
4.6 from 59 votes

Simple Puff Pastry Egg Tart

Simple Puff Pastry Egg Tart is the easiest and quickest recipe to have homemade egg tarts, made with 5 ingredients only.
Author: Jaja Bakes
Course: Dessert, Snack
Cuisine: Chinese
Servings: 9
Tap or hover to scale!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes


  • 1 sheet frozen puff pastry, thawed
  • 1/4 cup (50 gr) granulated sugar
  • 1/4 cup (60 ml) hot water
  • 2 eggs
  • 1/2 cup (120 ml) milk
  • 1/4 tsp vanilla extract


  • Preheat oven to 350F/180°C. Grease a muffin pan or 9 egg tart molds.
  • In a small bowl, combine granulated sugar and hot water until the sugar dissolves. Set aside to cool.
  • Cut the puff pastry sheet into 9 squares. Press down the dough onto the lightly-greased tart molds. Cut the excess dough if necessary.
  • In a large bowl, beat together the sugar syrup, eggs, milk, and vanilla extract with a whisk until smooth. Strain the mixture twice to achieve a smooth egg mixture.
  • Pour the egg mixture into the tart molds
  • Bake for 30 minutes until the crust golden brown. Let it cool on the tart molds for 5 minutes. Remove the molds and transfer them to the wire rack. Best serve warm.


Once filled, immediately bake them in the oven. The filled egg tarts will get soggy when they are left too long outside the oven.
The egg filling will puff out a lot during baking and then deflates when the egg tarts are taken out from the oven.
They are best eaten within a day because the wet egg filling will make the crust soggy after some time.



Serving: 1egg tart | Calories: 196kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 89mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 83IU | Calcium: 26mg | Iron: 1mg
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Recipe Rating


  1. 5 stars
    Glad I don’t have to make my own puff pastry for these egg tarts! In addition, I love how easy and quick these are.

  2. 5 stars
    Better than my expectation!!! This is so easy to make. Gonna make some more tomorrow while I still have leftover puff pastry in my freezer.

  3. Hi, actually love the style of your web site. Would you mind telling me what theme you happen to be utilizing? I’m new to this and I’m hoping to get mine looking anywhere near as cool as yours. Thanks a great deal.

    1. Hi, I am currently using free Kale theme from LyraThemes. You can download it from wordpress.org plugin or just go to the LyraThemes website. Hope this information is helpful for you.