Hong Kong-style Egg Tarts

Desserts
Oven
Party
Sides/Snacks

Easy Level:

Slightly less easy

Cook Time:

6 Hrs

Servings:

10 Pieces

There are two varieties of the Hong Kong egg tart, both of which use a smooth, barely-set custard as the filling – unlike its Portuguese cousin that features a well-caramelised custard.

The secret to a soft custard lies in diluting the egg proteins. Hong Kong-style egg tarts use either a shortcrust pastry or a flaky puff pastry.

Recipe provided by Yeo Min, which you can find in her cookbook with 90 recipes covering a spread of different Chinese pastries & desserts.

Ingredients

Adjust Servings
US / Metric

Egg custard

0.00
g
g
Eggs
0.00
g
g
Eggs
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
g
g
Sugar
0.00
g
g
Sugar
0.00
ml
ml
Evaporated milk
0.00
ml
ml
Evaporated milk
A pinch of salt
A pinch of salt

Tart shells

0.00
g
g
All-purpose flour
0.00
g
g
All-purpose flour
0.00
g
g
Ground almond
0.00
g
g
Ground almond
A pinch of salt
A pinch of salt
0.00
g
g
Milk powder
0.00
g
g
Milk powder
0.00
g
g
Butter, chilled and cubed
0.00
g
g
Butter, chilled and cubed
0.00
g
g
Egg
0.00
g
g
Egg
0.00
tbsp
tbsp
Cold water
0.00
tbsp
tbsp
Cold water

Steps

1

For egg custard, whisk eggs and set aside. Boil water and sugar in a pot.
For egg custard, whisk eggs and set aside. Boil water and sugar in a pot.
Mark as completed

2

Stir in evaporated milk and salt, then stream mixture into eggs while whisking.
Stir in evaporated milk and salt, then stream mixture into eggs while whisking.
Mark as completed

3

Pass custard through a fine sieve. Cover with cling film and refrigerate for 4 hours.
Pass custard through a fine sieve. Cover with cling film and refrigerate for 4 hours.
Mark as completed

4

To prepare tart shells, place dry ingredients in a bowl. Add butter and rub into dry ingredients with fingertips until small flakes form.
To prepare tart shells, place dry ingredients in a bowl. Add butter and rub into dry ingredients with fingertips until small flakes form.
Mark as completed

5

Add egg to form a rough dough, then turn it out onto a floured work surface. Use the heel of your palm to push the dough, working until it comes together into a ball.
Add egg to form a rough dough, then turn it out onto a floured work surface. Use the heel of your palm to push the dough, working until it comes together into a ball.
Mark as completed

6

Shape dough into a thick log and refrigerate for 30 minutes until firm. Slice into 10 equal portions, roughly 30-35g each.
Shape dough into a thick log and refrigerate for 30 minutes until firm. Slice into 10 equal portions, roughly 30-35g each.
Mark as completed

7

Press dough into egg tart moulds using your thumbs. Use a tooth pick to prick any air bubbles.
Press dough into egg tart moulds using your thumbs. Use a tooth pick to prick any air bubbles.
Mark as completed

8

Cover tart shells with cling film and place in the freezer for 30 minutes.
Cover tart shells with cling film and place in the freezer for 30 minutes.
Mark as completed

9

Preheat oven to 230°C. Place tart shells on a baking tray and fill 90% full with egg mixture.
Preheat oven to 230°C. Place tart shells on a baking tray and fill 90% full with egg mixture.
Mark as completed

10

Place tarts on the bottom rack of oven and bake for 13 minutes. Lower heat to 200°C and bake for another 5-8 minutes.
Place tarts on the bottom rack of oven and bake for 13 minutes. Lower heat to 200°C and bake for another 5-8 minutes.
Mark as completed

11

When ready, the custard should jiggle slightly but not form ripples when disturbed.
When ready, the custard should jiggle slightly but not form ripples when disturbed.
Mark as completed

12

Remove tarts from oven and let cool on tray for 10 minutes. Remove tarts from moulds and transfer to cooling rack to continue cooling.
Remove tarts from oven and let cool on tray for 10 minutes. Remove tarts from moulds and transfer to cooling rack to continue cooling.
Mark as completed

13

Serve tarts slightly warm.
Serve tarts slightly warm.
Mark as completed

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