Chinese Tofu Egg Tart

Flaky phyllo shells are filled with creamy egg custard in this Chinese inspired treat.

  • Servings
    24 tarts
  • Prep Time
    5 Min
  • Cook Time
    20 Min

Cooking Directions

  • Combine Tofu, sugar, cornstarch, egg yolk, vanilla and salt to the bowl of a food processor and purée until smooth. Fill each phyllo cup with custard about 1/8” from the top of the crust. Bake at 375 degrees for approximately 20 minutes.


  • ½ pkg. House Foods Soft Tofu
  • 24 phyllo shells (alternate option: 12 mini graham cracker pie shells)
  • ¼ cup granulated sugar
  • ½ tsp. cornstarch
  • 4 egg yolks
  • 1 tsp vanilla extract
  • pinch salt

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