[Egg Tart] Key Tips for Crisp, Flaky Layers

May 26, 2026 11 products
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Hello, this is Jo Joconde.

Today I made egg tarts with a creamy, sweet filling and a perfectly crisp, shatteringly flaky pastry.
The filling is important, but the light, crumbly texture of the pastry the moment you take a bite makes a truly significant difference.
In this video, I focused on how to achieve beautifully defined layers in egg tart pastry, covering everything in detail — dough temperature, refrigerator resting time, butter consistency, rolling direction, shaping, and baking temperature.
These egg tarts are absolutely wonderful with the combination of crisp, flaky pastry and a silky smooth filling.
Happy baking today as well. Thank you.


[Yield]
Approximately 12 egg tarts

[Pastry Dough]

All-purpose flour 170g
Cold butter 31g
Salt 3g
Cold water 74g
*Cut the butter into small pieces and place in the freezer for about 15 minutes to keep it cold.
*Use water that is ice-cold, around 5℃.

[Laminating Butter]
Cold puff pastry butter 90g
Roll out into a 12cm × 12cm square

[Filling]
4 egg yolks, approximately 73–76g
Sugar 38g
Milk 90g
Heavy cream 180g
Condensed milk 60g
Vanilla extract 3g

[Instructions]
1. Place the all-purpose flour, cold butter, and salt in a blender or food chopper and pulse in short bursts until the flour just begins to clump together. Lightly gather the dough by hand into a single mass, then roll it out into a 19cm × 19cm square and rest in the refrigerator.
2. Place the 90g of cold butter on parchment paper and roll it out into a 12cm × 12cm square. Keep refrigerated until ready to use.
3. Beat the egg yolks well and mix in the sugar immediately after adding it.
Place the milk, heavy cream, and condensed milk in a saucepan and heat over medium-low heat to approximately 60℃.
Gradually add the warm liquid to the egg yolks while stirring, then add the vanilla extract, skim off any foam, strain through a fine-mesh sieve, and refrigerate.
4. Place the butter in a diamond shape on top of the chilled rested dough and fold the four corners of the dough over it.
Press the seams together firmly, then carefully roll the dough out and perform a book fold (four-fold). Return to the refrigerator to rest after folding.
5. Keeping the dough cold, roll it out again, fold, and refrigerate to rest once more.
For the final roll, roll the dough out to approximately 21cm × 45cm, lightly mist the surface with water 1–2 times, then roll it up into a log.
6. Refrigerate the rolled dough to rest, then cut it into 12 pieces.
Roll out each piece individually and place into tart molds. After shaping, chill in the freezer for about 15 minutes.
7. Fill each tart shell with filling to approximately 80% capacity.

8. Baking
Preheat: Top heat 200℃ / Bottom heat 220℃, with convection, for at least 20 minutes
First bake: 15 minutes
Rotate the pan, then
Second bake: 10–15 minutes at Top heat 180℃ / Bottom heat 200℃
Since every oven varies, remove when the top of the filling develops a beautiful golden-brown color.

[Key Tips for Achieving Well-Defined Egg Tart Layers]
1. Keep the dough cold and the butter cold.
If the dough warms up, the butter will melt and the layers will become indistinct.
2. Refrigerator resting time is not simply about chilling the dough — it's time for the gluten to relax and the dough to stabilize.
3. The firmness of the butter and the dough should be similar.
The butter should be cold but spread smoothly when pressed, and the dough should be cold but not tear.
4. Apply even pressure when rolling.
Pressing harder on one side can make the layers uneven and cause the butter to burst through.
5. Use only a minimal amount of dusting flour.
Using too much can prevent the layers from adhering and cause them to separate.
6. When folding, avoid letting the seam lines consistently end up in the same spot.
If pressure is concentrated in one area, the butter may squeeze out.
7. If the butte