Hong Kong Egg Tarts Recipe
This Hong Kong Egg Tarts recipe features a delicate, buttery pastry crust filled with a smooth, sweet egg custard. A classic treat inspired by the famous bakery style egg tarts in Hong Kong, they are perfect for tea time or dessert. The luscious custard with a crisp, flaky shell makes these tarts irresistible and easy to bake at home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 egg tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hong Kong
- Diet: Vegetarian
Ingredients
Scale
For the Pastry Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 teaspoon salt
- 1 egg yolk
- 2–3 tablespoons cold water
For the Egg Custard Filling:
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the Pastry Crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Egg Custard Filling: In a bowl, whisk together the eggs and granulated sugar until well combined. Stir in the milk, heavy cream, vanilla extract, and a pinch of salt. Mix until smooth and set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter to cut out circles and press them into a muffin tin or tart molds, making sure the crusts rise up the sides evenly.
- Fill and Bake: Pour the egg custard filling into each pastry shell, filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes, until the custard is set and the tops are lightly golden.
- Cool and Serve: Allow the tarts to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure the butter for the crust is cold to achieve a flaky texture.
- Do not overfill the tart shells to prevent the custard from spilling over.
- For best results, let the tarts cool completely before removing from the molds to maintain their shape.
- Vanilla extract can be substituted with almond extract for a different flavor profile.
- The tarts can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Hong Kong egg tarts, egg custard tarts, Chinese bakery style tarts, flaky pastry, dessert, tea time treats
Find it online: https://spatulaqueen.com/hong-kong-egg-tarts-recipe/
