Hong Kong-Style Egg Tarts
Hong Kong-style egg tarts (港式蛋挞) are a beloved pastry known for their delicate, buttery crust and silky-smooth egg custard filling. A staple in dim sum restaurants and bakeries across Hong Kong, these tarts offer the perfect balance of a crisp outer shell and a soft, creamy center. Now, you can recreate this authentic dessert in your own kitchen!
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Sifter
- Rolling Pin
- Muffin tin or tart molds
- Pastry brush
- Oven
Ingredients
For the Crust:
- 1 ½ cups 180g all-purpose flour
- 2 tbsp 15g powdered sugar
- ½ cup 115g unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tbsp ice-cold water
For the Custard Filling:
- ½ cup 100g granulated sugar
- 1 cup 240ml hot water
- 4 large eggs
- ½ cup 120ml evaporated milk
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Crust
- Mix Dry Ingredients: In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter.
- Cut the Butter: Use your fingers or a pastry cutter to work the butter into the flour until it forms coarse crumbs.
- Form the Dough: Add the egg yolk and 2-3 tablespoons of ice-cold water, mixing just until the dough comes together. Do not overwork the dough.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to make it easier to handle.
- Roll Out the Dough: On a floured surface, roll the dough out to about 1/8-inch thickness. Cut circles to fit your muffin tin or tart molds.
- Line the Molds: Press the dough into the molds, trimming any excess. Chill the lined molds in the refrigerator while preparing the filling.
Step 2: Prepare the Custard Filling
- Dissolve the Sugar: In a saucepan, dissolve the sugar in hot water over low heat. Remove from heat and let it cool to room temperature.
- Beat the Eggs: In a separate bowl, whisk the eggs until smooth. Add the evaporated milk and vanilla extract, whisking to combine.
- Combine Ingredients: Slowly pour the cooled sugar water into the egg mixture, whisking continuously. Strain the mixture through a fine sieve for a silky texture.
Step 3: Assemble and Bake
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Fill the Tarts: Pour the custard filling into the chilled tart shells, filling them about 80% full.
- Bake: Bake for 25-30 minutes or until the custard is set but slightly jiggly in the center. The crust should be golden brown.
- Cool: Let the egg tarts cool slightly before removing them from the molds. Serve warm or at room temperature.
