Chinese Egg Custard Tarts



makes 20 tarts

150 ml water

150 ml caster sugar

4 eggs

250 ml milk

1 tsp vanilla extract

pinch salt

10 sheets Antoniou Fillo Pastry

150 g butter, melted

Recipe tips

Tart tins

For this fillo pastry recipe we used loose base fluted tart tins by Bakers Secret, that measure 8cm in diameter. 


Place the water and sugar in a saucepan over a medium heat. Allow the mixture to come to a boil and then reduce to low and simmer for 5 minutes. Allow the mixture to cool completely before using.

Beat eggs, milk, vanilla extract and salt until well combined. Add the cooled sugar syrup and whisk thoroughly. Strain the egg tart mixture through a sieve two times, to ensure it is silky and smooth and free from any debris. Set aside.

Preheat your oven to 170 deg C and prepare your tart tins by brushing liberally with melted butter.

Take a sheet of fillo pastry and lay it on a clean bench, the longer edge facing you and brush liberally with melted butter. Proceed to cut the fillo sheet into 8 even rectangles. 

To construct a tart, place 4 of the cut fillo rectangles into the tart tin to form a star shape. Gently press the fillo into the tin and fold over the excess. Brush with more butter and fill the tart with the egg mixture.

Repeat the process for the remainder of the tarts. Cook the tarts 4 at a time for 20 minutes or until golden and the egg mixture is cooked through. 

Allow to cool before serving.

Recipe, styling and photography by
Souvlaki for the Soul.