Salted Egg Cheese Tarts Recipe

This recipe combines two favorites: salted eggs and cheese tarts!

In 2016, salted eggs caught the fancy of the local culinary scene. Lava custard buns, salted egg potato chips, and salted egg shrimp are just some of the dishes that became instant favorites. The trend is here to stay and it’s worth the effort to try your hand at making these tarts.

Salted Egg Cheese Tarts Recipe

Christa Mendiola
This recipe combines two favorites: salted eggs and cheese tarts!
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Asian
Servings 12


Salted Egg Cheese Tarts Ingredients

  • 1 1/4 cups cake flour
  • 1/4 Cup confectioners’ sugar
  • 1/2 Cup Butter cold, cubed
  • 2 large egg yolks
  • 1 teaspoon Whole milk
  • 1 1/4 cups cream cheese softened
  • 4 salted egg yolks from salted duck eggs, mashed
  • 2 tablespoons Butter melted
  • 1/4 Cup Whole milk
  • 3 tablespoons confectioners sugar plus extra, to dust
  • 1 large Egg
  • 1/2 teaspoon lemon zest grated
  • 1/4 teaspoon vanilla extract
  • 1 egg yolk beaten lightly with 2 teaspoons water to make egg wash


  • Preheat oven to 400°F.
  • Make the tart shells: Combine all the ingredients in a large bowl. Cut in butter with a pastry cutter or 2 forks until pea-sized crumbs form. Mix gently with your hands until dough comes together. Form into a disc and cover with plastic wrap. Chill for 15 minutes. On a floured surface, roll out dough using a rolling pin until ¼ inch thick. Cut into 3-inch rounds using a cookie cutter. Press onto greased 1½-inch round tart molds. Prick bottom with a fork. Bake for 15 minutes. Remove from oven and allow to cool.
  • Make the cheese mixture: Combine cream cheese, mashed yolks, butter, and milk until light in texture. Fold in remaining ingredients.
  • Transfer cheese mixture to a piping bag fitted with a plain tip. Pipe into tart shells. Bake for 6 minutes. Remove from oven, brush top with egg wash and bake for 4 more minutes or until filling is set but still jiggles in the center.
  • Remove tarts from molds. Dust with confectioners’ sugar. Serve warm.
Tried this recipe?Let us know how it was!

Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices