Baked Egg Tarts Recipe: Wonton Crust With Perfectly Runny Centers

This baked egg tart recipe delivers the ideal balance of crispy wonton crust and silky, runny egg centers that make every bite irresistible. The secret lies in precise baking temperatures—350°F (175°C)—to achieve that signature golden shell while keeping the filling perfectly custardy. I’ve perfected this technique over years of testing, ensuring the margarine and sugar blend creates a smooth, glossy finish that’s impossible to resist.

The recipe starts with a delicate wonton crust, rolled thin and baked until just crisp enough to hold its shape without becoming brittle. Meanwhile, the egg filling—a simple yet transformative mix of egg yolks, sugar, and margarine—transforms into a velvety, golden custard when baked to perfection. The key is timing: pull them from the oven when the edges are set but the center still jiggles slightly, guaranteeing that signature runny texture.

What sets these apart is the contrast—crispy yet tender crust, rich yet light filling, and that irresistible pull-apart moment when you take your first bite. The recipe is designed to be foolproof, with clear instructions for achieving restaurant-quality results at home. Whether you’re serving them warm with a dusting of powdered sugar or chilled for a refreshing treat, these egg tarts are guaranteed to impress.

For an extra touch, brush the tops with a light glaze or sprinkle with toasted sesame seeds before serving. This recipe scales effortlessly, making it perfect for brunch gatherings or satisfying your sweet tooth anytime. Let’s get started on creating these golden, custard-filled delights.

Ingredients for baked egg tart

Twelve delicate wonton shells meet velvety custard filling—each bite balances crispy crust with silky, runny centers.

The wonton wrappers are non-negotiable for texture. King Noodle or Martini brands yield the thinnest, most pliable sheets—avoid pre-cut rounds, which lack the delicate layers. Store them in the fridge until ready to use, but never freeze them first, as moisture disrupts the laminations. For homemade versions, ensure your dough rests 30 minutes before rolling. The margarine must be softened but not melted—use a microwave for 10-second bursts to avoid overheating, which can emulsify the fat. Crisco or Melt brands work best for that signature glossy finish.

No wonton wrappers? Puff pastry sheets create a similar crispy shell, though the texture will be slightly denser. Substituting powdered sugar for granulated in the filling yields a smoother custard, but the color will be paler. Coconut sugar adds subtle caramel notes, though it crystallizes more readily. For a richer filling, replace half the margarine with vegetable shortening, which has a higher melting point. The corn syrup can be omitted if you prefer a lighter texture, but it prevents sugar crystallization during baking. If using store-bought custard mix, reduce the sugar by 1 tbsp—these blends already contain sweetener.

Prepped wonton wrappers keep 2 days in the fridge, wrapped tightly in plastic. The filling mixture stays stable for 1 day in the fridge, though it thickens slightly—whisk vigorously before using. Baked tarts reheat beautifully in a 300°F (150°C) oven for 5-7 minutes to restore their custardy centers. For make-ahead convenience, bake the tarts 2 days ahead and store in an airtight container at room temperature. The sesame seeds lose their toasted aroma after 1 week, so toast fresh before garnishing. Portion into individual muffin tins for easy serving.

Step-by-step instructions for baked egg tarts with wonton crust

Mastering these tarts requires precision in both technique and timing—here's how to achieve that signature runny yolk every time.

In a medium heatproof bowl, combine the 6 whole large egg yolks, 0.5 cup granulated sugar, 0.5 tsp vanilla extract, 0.25 tsp salt, 1 tbsp cornstarch, and 1 tbsp light corn syrup. Whisk vigorously until the mixture becomes pale yellow and slightly thickened—this should take about 3-4 minutes of continuous whisking.

The filling must be smooth with no visible streaks of egg. Place the bowl over a pot of simmering water (double boiler) and continue whisking for 5-6 minutes until the mixture reaches 160°F on an instant-read thermometer. You'll notice it thickens noticeably and coats the back of a spoon. Remove from heat immediately to prevent overcooking.

Preheat your oven to 375°F. Lightly brush a 12-cup muffin tin with vegetable oil or margarine, then place one wonton wrapper in each cup, pressing gently to conform to the shape. Trim any excess wrapper hanging over the edges with kitchen shears—this creates clean tart shells.

Using a pastry brush, coat the inside of each wonton wrapper with a thin layer of melted 0.5 cup vegetable margarine. This creates a barrier that prevents the delicate crust from becoming soggy during baking. Bake the empty shells for 8-10 minutes until they're golden brown and set. Remove from oven and let cool slightly.

Carefully transfer the warm egg yolk mixture to a piping bag fitted with a small round tip. Pipe equal amounts of filling into each prepared wonton shell—fill them about ¾ full to allow for expansion. The filling should mound slightly above the shell edges.

Return the filled tarts to the 375°F oven and bake for 12-15 minutes. You're aiming for a golden brown crust with a slightly puffed top—the center should still appear slightly underdone. The tarts are done when they pull away cleanly from the muffin tin sides and the filling is just set but still jiggly in the center.

Remove the tarts from the oven and immediately dust the tops generously with 2 tbsp powdered sugar using a fine-mesh sieve. This creates that signature snowy appearance while keeping the filling runny. Let them cool for 2-3 minutes before carefully removing from the muffin tin.

While still warm, sprinkle each tart with 1 tbsp toasted sesame seeds for garnish. The seeds should adhere to the powdered sugar coating. Serve immediately while the centers are still warm and runny—this is when they're at their peak texture and flavor. The contrast between the crisp wonton crust and silky egg yolk is what makes these tarts truly exceptional.

Essential equipment for great baked egg tart

Muffin Tin Essentials

Your 12-cup muffin tin is the unsung hero of this recipe—it creates those perfect individual tart shells. I recommend a non-stick tin with silicone liners for easy release, but if you don’t have them, lightly grease with vegetable oil or margarine before each use. Avoid aluminum tins, as they conduct heat unevenly and can cause uneven baking. For a professional touch, use a Wilton 12-cup muffin tin—it’s durable and holds its shape perfectly. 🧑‍🍳

Piping Bag Precision

A disposable piping bag with a small round tip (about ½-inch diameter) is ideal for filling the tarts evenly. If you don’t have one, cut a small corner off a ziplock bag and squeeze gently to pipe the filling. For extra control, chill the piping bag in the fridge for 10 minutes before using—this helps the filling stay in place while you pipe. I’ve found that Ateco piping bags are worth the investment for their sturdy construction and smooth flow. 💫

Pastry Brush Must-Haves

Your pastry brush is critical for two steps: coating the wonton wrappers with margarine and brushing the muffin tin before assembly. A silicone brush (like OXO Good Grips) is my go-to because it’s heat-resistant and easy to clean. Avoid stiff bristles, which can tear the delicate wonton wrappers. For the margarine coating, use melted margarine (not butter) to prevent the shells from becoming greasy. 🧈

Thermometer for Perfection

An instant-read thermometer is non-negotiable for achieving the perfect egg yolk filling. I use a Thermoworks Thermapen ONE—it’s fast and accurate. The filling should reach 160°F before piping, and the baked tarts should pull away cleanly from the muffin tin when done. Without a thermometer, you risk overcooking the filling or underbaking the crust. For a budget-friendly option, the Taylor Precision Products thermometer works just as well. 🌡️

Fine-Mesh Sieve

A fine-mesh sieve (like Norpro) is essential for dusting the finished tarts with powdered sugar. It creates that signature snowy appearance without clumping. If you don’t have one, a sifter or even a clean coffee filter works in a pinch. Avoid shaking powdered sugar directly from the container—it creates uneven coverage and can clump on the tarts. For extra flair, sift the sugar while holding the sieve 2-3 inches above the tarts. ✨

Kitchen Shears

Kitchen shears (like Mercer Culinary) are perfect for trimming the wonton wrappers to fit the muffin tin neatly. A sharp pair ensures clean cuts without tearing the delicate dough. If you don’t have shears, use a pizza cutter or sharp chef’s knife, but be careful not to press too hard and tear the wrappers. Trimming the excess creates a polished look and prevents the edges from curling during baking. 🪒

Frequently asked questions