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Egg tarts are a popular Lunar New Year dessert. Coles Cooking Club member Angel shares her version of the recipe. Enjoy with a cup of herbal or milk tea.

For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.

  • Makes12
  • Cook time30 minutes
  • Prep time5 minutes, + cooling time
Egg tarts

Ingredients

  • 1/3 cup (75g) caster sugar
  • 2/3 cup (160ml) hot water
  • 2 Coles Australian Free Range Eggs
  • 1/3 cup (80ml) milk
  • 2 x 150g pkts Coles Tart Shells

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C. Place sugar and hot water in a heatproof bowl and stir until sugar dissolves. Whisk the egg and milk in a medium heatproof bowl. Add the sugar mixture and whisk until well combined. Strain through a fine sieve into a jug. Discard the solids.

  2. Step 2

    Place the tart shells on a large baking tray. Pour the egg mixture evenly among the tart shells. Bake for 10-15 mins or until the edges are slightly caramelised. Reduce oven to 180°C. Bake for a further 10-15 mins or until the filling is just set. Set aside to cool slightly. Serve warm or at room temperature.

Recipe tip

COOK. STORE. SAVE.
Store any leftover egg tarts in an airtight container in the fridge for up to 3 days. 

Egg tarts recipe 

You’ll often find ready-to-eat egg tarts at yum cha restaurants, Hong Kong-style cafes or in Chinese bakeries. This sweet egg tart recipe, also known as Hong Kong egg tart or Chinese egg tart, is the perfect dessert for your Lunar New Year celebrations. They’re made from just five ingredients you likely already have at home, including caster sugar, free range eggs and milk – and takes just five minutes to prepare. 

How to make the best egg tart recipe

The secret to a silky smooth egg tart is to ensure you strain the filling before baking in the shell. Simply dissolve the sugar in hot water and combine with the eggs and milk until smooth. Straining the filling and discarding any solids will result in a luxurious custard you’ll have a hard time saying no to!

Keep a watchful eye on the egg custard tarts as they’re in the oven, as the filling needs to be just set as the edges start to caramelise. Egg tarts are best served warm or at room temperature with a hot beverage for afternoon tea or after a delicious Chinese feast. 

Egg tart recipe variations

This recipe uses store bought egg tart shells, however, feel free to make your own shortcrust pastry or gluten-free pastry if you are celiac. While not traditional, you can even use ready-rolled puff pastry for a flaky shell. Egg tarts are traditionally served in mini shells, but you can opt for one giant tart for a show-stopping centrepiece. To make a lactose-free egg tart, you can use alternatives to milk, such as almond milk or coconut cream.

Now get cooking

Loved this recipe? Try these mini citrus tarts topped with candied lemons and meringue, or these easy blueberry tarts for an alternate filling in bought tart shells. If you want to go big, this decadent raspberry chocolate tart or this better-for-you strawberry and ‘cream’ tart made with a muesli tart shell is perfect for your next dinner party.

FAQs

Egg tarts

Egg tarts
  • Makes12
  • Cook time30 minutes
  • Prep time5 minutes, + cooling time
Ingredients
  • 1/3 cup (75g) caster sugar
  • 2/3 cup (160ml) hot water
  • 2 Coles Australian Free Range Eggs
  • 1/3 cup (80ml) milk
  • 2 x 150g pkts Coles Tart Shells
    Description

    Egg tarts are a popular Lunar New Year dessert. Coles Cooking Club member Angel shares her version of the recipe. Enjoy with a cup of herbal or milk tea.

    For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.

    Method
    1. Step 1

      Preheat oven to 220°C. Place sugar and hot water in a heatproof bowl and stir until sugar dissolves. Whisk the egg and milk in a medium heatproof bowl. Add the sugar mixture and whisk until well combined. Strain through a fine sieve into a jug. Discard the solids.

    2. Step 2

      Place the tart shells on a large baking tray. Pour the egg mixture evenly among the tart shells. Bake for 10-15 mins or until the edges are slightly caramelised. Reduce oven to 180°C. Bake for a further 10-15 mins or until the filling is just set. Set aside to cool slightly. Serve warm or at room temperature.