Bubble Tea Egg Tarts
Bubble Tea Egg Tarts is a easy Portuguese‑Asian Fusion recipe that serves 12. 210 calories per serving. Recipe by My Name Is Andong on YouTube.
Prep: 35 min | Cook: 50 min | Total: 1 hr 40 min
Cost: $35.18 total, $2.93 per serving
Ingredients
- 1 sheet Puff Pastry (store‑bought, thawed; cut into 12 circles about 5 cm diameter)
- 5 large Eggs (separate yolks only; reserve whites for other uses)
- 1 can Sweetened Condensed Milk (14 oz (397 g) full‑fat)
- 6 g Earl Grey Loose Leaf Tea (about 2 tbsp; steep in 60 ml near‑boiling water for 5 min to make a strong concentrate)
- 1 tablespoon Cornstarch (for thickening the custard)
- 1 pinch Salt (fine sea salt)
- 100 g Tapioca Pearls (Dry) (small black pearls; cook according to package (≈20 min) and soak in sugar‑beet syrup overnight for caramel colour)
- 120 ml Sugar‑Beet Syrup (simple syrup (1:1 sugar to water) infused with a splash of beet juice for colour; optional)
- 1 tablespoon Unsalted Butter (for greasing the muffin pan)
Instructions
Cut and Chill Puff Pastry
Roll out the puff pastry sheet on a lightly floured surface. Use a 5 cm cookie cutter or a cup to cut 12 circles. Gently press each circle into a greased muffin cup. Pinch any excess dough for a cleaner look. Place the pan in the refrigerator while you prepare the filling.
Time: PT10M
Brew Strong Earl Grey Concentrate
Bring 60 ml of water to a near boil. Add the loose‑leaf Earl Grey tea and steep for 5 minutes. Strain through a fine mesh sieve into a small bowl; the liquid should be very dark and almost undrinkable.
Time: PT5M
Temperature: 95°C
Separate Egg Yolks
Crack the 5 eggs and separate the yolks into a bowl, keeping the whites for another use.
Time: PT5M
Make Tea‑Infused Custard Base
To the bowl with yolks add the condensed milk, the brewed tea concentrate, 1 Tbsp cornstarch and a pinch of salt. Whisk until the mixture is smooth, glossy and slightly runny.
Time: PT5M
Cook Tapioca Pearls
Rinse the dry tapioca pearls, then add them to a saucepan with 4 cups water. Bring to a boil, then simmer, stirring occasionally, for about 20 minutes or until the pearls become translucent with a chewy centre. Drain and rinse under cold water.
Time: PT20M
Temperature: 100°C
Sweeten and Color Boba
Transfer the cooked pearls to a bowl and toss with the sugar‑beet syrup (or simple syrup). Let sit for at least 30 minutes, preferably overnight, to absorb the caramel flavour and acquire a brown hue.
Time: PT30M
Assemble the Tarts
Remove the pastry shells from the fridge. Spoon about 1 Tbsp of the sweetened boba into the bottom of each shell. Then pour the custard mixture over the boba, filling each cup about three‑quarters full. Do not overfill, as the filling will rise.
Time: PT10M
Bake
Preheat the oven to 200°C (392°F). Place the muffin pan on the middle rack and bake for 30 minutes, or until the pastry is golden brown and the custard is set with a slight wobble in the centre.
Time: PT30M
Temperature: 200°C
Cool
Remove the tarts from the oven and transfer the pan to a cooling rack. Let cool for 10 minutes before gently removing the tarts. Cool completely before serving to keep the pastry crisp.
Time: PT10M
Nutrition Facts
- Calories
- 210
- Protein
- 3 g
- Carbohydrates
- 25 g
- Fat
- 10 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Dairy, Gluten, Tapioca
Ingredient Substitutions
- Instead of Puff Pastry: homemade puff pastry, phyllo dough
- Instead of Eggs: pasteurized egg yolks
- Instead of Sweetened Condensed Milk: homemade condensed milk (milk + sugar), evaporated milk + sugar
- Instead of Earl Grey Loose Leaf Tea: bagged Earl Grey tea, black tea with bergamot essence
- Instead of Cornstarch: tapioca starch, all‑purpose flour (double amount)
- Instead of Salt: kosher salt
- Instead of Tapioca Pearls (Dry): pre‑cooked boba, mini mochi pearls
- Instead of Sugar‑Beet Syrup: plain simple syrup, honey
- Instead of Unsalted Butter: vegetable oil spray
Equipment Needed
- Muffin Pan
- Cookie Cutter or Small Cup
- Rolling Pin
- Pastry Brush
- Mixing Bowl
- Whisk
- Fine Mesh Sieve
- Saucepan (for tea)
- Saucepan (for boba)
- Slotted Spoon
- Oven
- Cooling Rack
- Measuring Cups & Spoons
Critical Steps — Do Not Skip
- Chill the puff pastry circles before filling
- Brew an ultra‑strong Earl Grey concentrate
- Cook tapioca pearls until fully translucent
- Do not overfill the tart shells
- Bake until the pastry is golden and the custard is set
Chef Tips from the Video
- For extra aroma, add a tiny pinch of ground cardamom to the custard.
- If you prefer a milder tea flavor, use 1 Tbsp tea and 30 ml water for the concentrate.
- A light dusting of powdered sugar on the finished tarts adds a pretty finish.
Troubleshooting
Tarts are soggy at the bottom.
Ensure the pastry circles are well‑chilled before baking and use a wire cooling rack to prevent steam buildup.
Boba pearls are hard or undercooked.
Cook the pearls longer until fully translucent; test one before draining.
Filling overflows and spills over the pastry.
Fill only three‑quarters full and remember the custard will rise during baking.
Pastry shrinks or cracks.
Do not over‑handle the dough and keep it cold; avoid excessive flour on the surface.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freeze individually wrapped for up to 1 month; reheat in a 150°C oven for 10 minutes.
Room temperature: Not recommended beyond 2 hours due to dairy and boba.
Make-Ahead Tips
- Cook and sweeten the boba a day ahead; keep it in syrup in the fridge.
- Cut and chill the puff pastry circles up to 24 hours in advance.
- Custard mixture can be prepared and kept refrigerated for up to 4 hours before filling.
Frequently Asked Questions
What is the cultural significance and history of Bubble Tea Egg Tart in Portuguese‑Asian fusion cuisine?
Bubble Tea Egg Tart blends the Portuguese‑origin egg tart, popular in Macau and former colonies, with the modern Taiwanese bubble tea craze. It reflects how colonial pastry traditions have merged with contemporary Asian street‑food culture, creating a playful dessert that celebrates both heritages.
What are the traditional regional variations of egg tarts in Macau and how does the bubble tea version differ?
In Macau, egg tarts are typically made with a flaky pastry and a smooth, lightly sweetened custard flavored with vanilla. The bubble tea version swaps vanilla for a strong Earl Grey tea concentrate and adds chewy tapioca pearls, turning the classic tart into a tea‑infused, texturally interesting snack.
How is Bubble Tea Egg Tart traditionally served in Macau and other Portuguese‑influenced regions?
Traditional egg tarts are served warm or at room temperature, often as a tea‑time snack. The bubble tea variant is best enjoyed slightly warm so the custard is set but the boba remains soft, making it a perfect handheld treat alongside a cup of tea or coffee.
What occasions or celebrations is Bubble Tea Egg Tart associated with in modern Asian‑fusion cuisine?
While not tied to a specific holiday, bubble tea‑flavored desserts have become popular at birthday parties, brunch gatherings, and trendy cafés. The egg‑tart format makes it easy to serve as a bite‑size dessert for celebrations that blend East‑West flavors.
What are the authentic traditional ingredients for classic egg tarts versus the substitutes used in this Bubble Tea Egg Tart recipe?
Classic egg tarts use plain milk or cream, sugar, egg yolks, and vanilla. In this recipe, sweetened condensed milk replaces regular milk and sugar, and Earl Grey tea replaces vanilla for a distinct flavor. The boba pearls are a modern addition not found in the original version.
What other Portuguese‑Asian fusion dishes pair well with Bubble Tea Egg Tart?
Pairs nicely with a light jasmine or oolong tea, a small serving of Portuguese‑style pork belly (porco à alentejana), or a fresh fruit salad featuring lychee and mango to balance the richness of the tart.
What are the most common mistakes to avoid when making Bubble Tea Egg Tart?
Common errors include over‑steeping the tea (making it bitter), under‑cooking the tapioca pearls (resulting in a hard centre), overfilling the tart shells (causing overflow), and skipping the chilling step for the puff pastry, which can lead to shrinkage.
Why does this Bubble Tea Egg Tart recipe use sweetened condensed milk instead of regular milk and sugar?
Sweetened condensed milk provides both the milk richness and the necessary sweetness in one shelf‑stable ingredient, simplifying the custard and ensuring a smooth, glossy texture without having to dissolve sugar separately.
Can I make Bubble Tea Egg Tart ahead of time and how should I store them?
Yes. Bake the tarts, let them cool completely, then store in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze individually wrapped; reheat in a 150°C oven before serving.
What does the YouTube channel My Name Is Andong specialize in?
The YouTube channel My Name Is Andong focuses on creative, easy‑to‑make fusion recipes that blend Korean, Japanese, and broader Asian flavors with Western techniques, often featuring snack‑style dishes and playful twists on classic comfort foods.
How does the YouTube channel My Name Is Andong's approach to Asian‑fusion cooking differ from other cooking channels?
Andong emphasizes quick, ingredient‑light recipes that use store‑bought shortcuts (like puff pastry) while still delivering bold, authentic flavors. The channel often incorporates cultural anecdotes and humor, making the cooking experience feel like a friendly food‑diplomacy conversation.
Last updated: September 6, 2026
