85 Degrees Egg Tarts Recipe: Crispy Celery Crowns Over Silky Yolk Brilliance

This 85-degree egg tart recipe delivers the perfect balance of a crispy, celery-studded crown and a silky, custardy yolk center that's impossible to resist. The secret lies in baking the egg filling at precisely 85°F (29°C) for a velvety texture, while the pastry achieves that signature golden, crispy finish.

I've refined this recipe over years to ensure every bite lives up to the legendary Hong Kong-style experience—without the fuss of traditional methods.

The foundation starts with a simple yet sturdy pastry dough, rolled thin for that signature crispness, then crowned with celery stems that create the iconic "hair" effect.

The egg filling, a delicate mix of eggs, sugar, and a touch of custard, is baked just until set at the center—never overcooked—to maintain that luxurious, jiggly yolk. This technique ensures the pastry stays crisp while the filling remains silky, a balance that makes all the difference.

What you'll end up with is a towering egg tart with a crispy, golden crown that shatters slightly at the edges, giving way to the custardy filling beneath. The celery crowns add a subtle crunch and visual appeal, while the yolk center remains rich and tender.

This recipe is vegetarian, foolproof, and perfect for breakfast, brunch, or even as a sweet snack—each bite is a testament to precision and patience.

Whether you're making these for a special occasion or a weeknight treat, the process is straightforward but requires attention to detail—especially the baking temperature. Let's get started on creating egg tarts that taste like they came straight from a bustling Hong Kong bakery.

Ingredients for 85 degrees egg tart

Six ingredients for the pastry, five for the filling—plus celery for that iconic crown.

The flour and butter form the foundation of this pastry, so cold butter is non-negotiable—it creates the flaky layers. I always use Land O'Lakes unsalted butter for consistency, but any brand works if it's cold. The cornstarch in the filling is what gives those egg tarts that signature silky texture—don't skip it. For the celery, organic stalks from Trader Joe's are my go-to because they're crisp and clean, but any fresh celery will do if you trim the ends and slice thinly. The key is slicing them uniformly so they bake evenly and create that 'hair' effect.

No milk? Oat milk or coconut milk works in a pinch, though the texture might be slightly lighter. The cornstarch can be swapped for arrowroot powder at the same amount, but cornstarch is more traditional. If you're short on celery, thinly sliced green onions make a decent substitute for the crowns—just be aware the flavor will differ. For the pastry, if you don't have ice water, chilled water works fine, but don't use warm water or the dough will become too sticky. The eggs should be at room temperature for the best filling texture—just take them out of the fridge 30 minutes before using.

The pastry dough keeps well for 3 days in the fridge, wrapped tightly in plastic. The egg filling mixture can be made ahead and stored for 24 hours in the fridge, but it's best used fresh. Once assembled, the tarts should be baked immediately—don't refrigerate them before baking, as this can make the pastry soggy. These tarts are best enjoyed fresh, but leftovers can be stored in an airtight container for 2 days at room temperature. Reheat in the oven at 350°F (175°C) for 5-10 minutes to restore crispiness.

Step-by-step instructions for perfect egg tarts

Master the technique behind Singapore's iconic 85-degree egg tarts with this precise guide.

Thinly slice the 2 whole celery stalks on a mandoline or sharp knife into ⅛-inch thick rounds. You should yield about 12-15 rounds total. Pat each slice dry with paper towels to remove excess moisture—this ensures they crisp beautifully during baking.

Arrange the celery rounds on a parchment-lined baking sheet. Brush each lightly with 1 teaspoon vegetable oil (half of the total amount) to help them brown evenly. Bake at 350°F (175°C) for 8-10 minutes until edges turn golden and crisp. Watch closely—they burn quickly once golden. Set aside to cool while you prepare the pastry.

In a food processor, pulse the 3 cups all-purpose flour and 0.25 cup granulated sugar until combined. Add the 1 cup cold unsalted butter (cut into cubes) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Pour in the 0.5 cup ice water and pulse until the dough just comes together when pressed.

Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth. Divide into 6 equal balls (about 2.5 ounces each). Roll each ball into a ¼-inch thick circle to fit standard tart pans. Press the dough into greased tart pans (use remaining 1 tablespoon vegetable oil), crimping edges with a fork. Chill for 30 minutes while preheating oven to 375°F (190°C).

Line the chilled tart shells with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake 5 minutes more until edges are light golden brown. The shells should be crisp but not dark brown. Let cool completely before filling to prevent soggy bottoms.

Here's the pro tip: Press a few extra celery rounds into the top edges of each shell before baking to create those iconic decorative crowns. This doubles as both decoration and flavor anchor.

In a heatproof bowl, whisk together the 4 whole large eggs, 0.5 cup milk, 0.5 cup granulated sugar, 2 tbsp cornstarch, and 0.25 tsp salt. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly for 8-10 minutes until the mixture reaches 85°C (185°F) and thickens to a custard-like consistency.

Remove from heat and immediately pour the hot custard into the cooled tart shells, filling each ¾ full. The custard should be thick enough to hold its shape when poured—if it's too runny, return to low heat for 1-2 minutes more while stirring.

Bake the filled tarts at 350°F (175°C) for 20-25 minutes until the custard is set but still slightly jiggly in the center (about 80°C/176°F internally). The tops should be golden brown with a slight crack in the center—this indicates perfect doneness.

Let the tarts cool completely at room temperature before serving. The contrast between the crisp celery crowns, golden pastry shell, and silky yolk center creates the signature 85-degree experience. Serve warm for maximum custard fluidity and texture contrast.

Best sauces and condiments for these flavors

Classic Custard Sauce

The signature filling for these egg tarts is a silky custard made with eggs, milk, sugar, and cornstarch. The key is heating it to precisely 85°C (185°F) using a double boiler method—this ensures the perfect balance of set and jiggly texture.

I like to use whole milk for richness, but oat milk works in a pinch if you're avoiding dairy. The cornstarch is what gives it that signature velvety mouthfeel, so don't skip it! 🥚

Sweet Condiment Pairings

For an extra touch of sweetness, drizzle with vanilla bean syrup or honey after baking—just 1 teaspoon per tart enhances the caramel notes. I also love a sprinkle of toasted coconut flakes for added crunch and tropical flavor.

While egg tarts are traditionally sweet, a savory option works wonders too! Try a simple soy-ginger dipping sauce by mixing 2 tablespoons soy sauce, 1 teaspoon grated ginger, and 1 teaspoon honey.

Add a layer of texture with crushed pistachios or toasted sesame seeds sprinkled on top before baking. These not only enhance the visual appeal but also provide a delightful crunch that contrasts with the silky custard.

For a more indulgent option, a drizzle of dark chocolate ganache adds a rich, bittersweet element that pairs beautifully with the sweet custard.

Frequently asked questions