Cakes & Bread
Hong Kong-Style Egg Tarts with Custard Cream
Prep
40 min
Cook
25 min
Servings
12
Level
Medium
Egg tarts are bite-sized Hong Kong pastries with a crisp, flaky crust and a soft, wobbly egg custard filling that jiggles when touched. The savory crust paired with the gently sweet filling makes this treat a favorite at dim sum shops and Hong Kong bakeries alike. Perfect enjoyed warm alongside a cup of tea in the afternoon.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams medium-protein all-purpose flour
- 150 grams cold unsalted butter, cubed
- 30 grams powdered sugar
- 1 egg yolk
- 3 tbsp ice water
- 1/4 tsp salt
- 3 large chicken eggs
- 80 grams granulated sugar
- 150 ml hot water
- 50 ml evaporated milk
- 1/2 tsp vanilla extract
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👩🍳 Instructions
- 1 Make the pastry crust: combine the flour, powdered sugar, and salt in a large bowl. Add the cold butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse sand.
- 2 Add the egg yolk and ice water a little at a time, gently kneading until the dough can be gathered into a ball. Don't overwork the dough so the crust stays flaky.
- 3 Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes so the butter firms up again and is easier to shape.
- 4 While waiting, make the custard filling: dissolve the granulated sugar in hot water, stirring until the sugar is completely dissolved, then let cool to lukewarm.
- 5 In another bowl, lightly beat the eggs, then add the sugar syrup, evaporated milk, and vanilla. Stir gently in one direction, being careful not to create too much foam.
- 6 Strain the custard mixture twice through a fine-mesh sieve so the texture is completely smooth with no bits of egg.
- 7 Remove the dough from the refrigerator, weigh out portions of about 25 grams each, roll into balls, then flatten and press into mini tart pans, covering the bottom and sides. Trim the edges neatly.
- 8 Prick the bottom of each crust with a fork so it doesn't puff up while baking. Chill in the refrigerator for 10 minutes before filling.
- 9 Preheat the oven to 200°C (400°F). Pour the custard mixture into the tart shells until almost full, leaving a little room at the top.
- 10 Bake for 20-25 minutes, lowering the temperature to 180°C (350°F) after the first 5 minutes, until the crust is golden brown and the custard is set but still gently wobbly in the center.
- 11 Remove from the oven and let cool at room temperature for about 10 minutes before removing from the pans so they don't fall apart.
- 12 Serve the egg tarts warm or at room temperature with a nice cup of tea.
💡 Tips
• Make sure the butter is very cold when mixed into the flour so the pastry crust turns out flaky and crisp, not tough.
• Strain the custard mixture at least twice for an ultra-smooth texture with no air bubbles.
• Don't bake at too high a temperature from the start, or the custard may turn out full of holes like a sponge cake instead of smooth and silky.
• Store the egg tarts in the refrigerator for up to 2 days, and warm them briefly in the oven before serving so the crust becomes crisp again.
📊 Nutrition Facts / serving
195
Calories (kcal)
4 g
Protein
11 g
Fat
20 g
Carbs
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