Gluten-Free Chinese Egg Tart

Delight in the buttery, flaky crust and velvety custard filling of these *Gluten-Free Chinese Egg Tarts*, a modern twist on the beloved Cantonese pastry classic. Perfect for those with dietary restrictions, this recipe uses gluten-free all-purpose flour enhanced with xanthan gum to create a crisp, golden crust that cradles the silky, lightly sweetened egg custard. With simple pantry staples like chilled butter, eggs, milk, and vanilla extract, crafting these luxurious treats is surprisingly accessible. Ready in under an hour, these tarts are ideal for a weekend tea spread, dessert table, or an indulgent snack. Serve them warm straight from the oven or at room temperature for a gluten-free delight that everyone will savor.

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 12

Ingredients

• 200 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan Gum
• 150 grams Unsalted butter, chilled and cubed
• 50 grams Granulated sugar
• 4 tablespoons Cold water
• 2 large, plus 1 egg yolk Eggs
• 100 ml Whole milk
• 100 ml Heavy cream
• 1 teaspoon Vanilla extract
• 80 grams Powdered sugar

Directions

Step 1

Preheat your oven to 200°C (390°F) and grease a 12-muffin tin or tart pan.

Step 2

In a large bowl, mix the gluten-free flour and xanthan gum together.

Step 3

Add the chilled and cubed butter into the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.

Step 4

Mix in the granulated sugar.

Step 5

Add the cold water one tablespoon at a time, mixing until a dough forms. It should come together but not be sticky.

Step 6

Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.

Step 7

While the dough chills, prepare the custard filling by whisking together the whole eggs, egg yolk, whole milk, heavy cream, vanilla extract, and powdered sugar in a bowl until well combined.

Step 8

Remove the dough from the refrigerator. Roll it out on a lightly floured surface to a thickness of about 1/8 inch.

Step 9

Cut circles slightly larger than the muffin cups and press the dough into the muffin tin or tart pan. Trim any excess dough.

Step 10

Pour the egg mixture into each pastry shell, filling them about three-quarters full.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the edges of the pastry are golden brown and the custard is set but still slightly jiggly in the center.

Step 12

Let the egg tarts cool in the pan for about 10 minutes before transferring them to a wire rack to cool further.

Step 13

Serve warm or at room temperature and enjoy your homemade gluten-free Chinese egg tart.

Nutrition Facts

Serving size	893 grams (893.0g)

Amount per serving	% Daily Value*
Calories	2935

Total Fat 174.40g	224%
Saturated Fat 103.80g	519%
Polyunsaturated Fat 0.10g
Cholesterol 976mg	325%
Sodium 336mg	15%
Total Carbohydrate 314.20g	114%
Dietary Fiber 6.70g	24%
Total Sugars 135.00g
Protein 27.70g	55%

Vitamin D 164IU	818%
Calcium 263mg	20%
Iron 4mg	22%
Potassium 396mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 3.8%

Carbs: 42.8%