Egg tarts

An all-time favourite dim sum classic, elicious at any moment of the day. What’s not to like? The combination of silky-smooth custard and the crispy dough is so good, you’ll find yourself with room left to eat one.

Preparation time: 20 minutes (+ 30 minutes baking time).


  • 60 grams granulated sugar
  • 200 millilitres of milk
  • 2 eggs
  • 5 Creapan Puff Pastry Sheets (1 pack)


  • tart tins
  • sieve
  • round cutters


  1. Preheat the oven to 220 °C.
  2. Put the granulated sugar and milk into in a saucepan and bring to the boil. Keep stirring until the sugar has dissolved.
  3. Beat the eggs in a large bowl. Stir the milk into the sugar water and slowly pour this mixture onto the eggs while stirring. Stir well until a homogeneous mixture. Strain the mixture twice to get the air out.
  4. Cut circles out of the puff pastry and press them into the moulds.
  5. Divide the egg mixture among the ramekins and bake at 220 °C for 15 minutes. Turn off the oven and let the pies sit with the door open for another 5 to 10 minutes before taking them out.