Hong Kong Egg Tarts Recipe

Introduction

Hong Kong Egg Tarts are a delightful blend of a crisp, buttery crust and a smooth, sweet egg custard filling. These delicate pastries are perfect for an afternoon treat or a light dessert. Once you try them, you’ll understand why they’re a beloved classic in Hong Kong bakeries.

Ingredients

• 2 cups all purpose flour (fluffed and spooned into measuring cup)
• 1/8 teaspoon salt
• 12 tablespoons unsalted butter (slightly softened)
• 2 tablespoons cold water
• ½ cup granulated sugar
• 1 cup hot water
• ½ cup evaporated milk (at room temperature)
• 3 large eggs (at room temperature)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a bowl, combine the flour and salt. The butter should be just soft enough to break up with your fingers but not so soft that it collapses.
2. Step 2: Cut the butter into small cubes and add to the flour and salt. Quickly break it up with your fingers until the mixture resembles coarse crumbs with some pea-sized chunks.
3. Step 3: Add 2 tablespoons of cold water and bring the dough together with your hands. Add more water if needed, no more than 3 teaspoons total. The dough will be scraggly and dry. Wrap tightly and refrigerate for 20 minutes.
4. Step 4: On a lightly floured surface, roll the dough into a roughly 6×15 inch rectangle. Work quickly to avoid overworking.
5. Step 5: Fold the top third of the dough down to the center, then fold the bottom third up and over. Turn the dough a quarter turn and roll out again to a 6×15 inch rectangle. Fold the same way, cover, and chill for 1 hour.
6. Step 6: To make the filling, dissolve sugar in hot water and let cool to room temperature. Whisk evaporated milk, eggs, and vanilla together, then whisk in the sugar water thoroughly. Strain through a fine mesh strainer into a container with a pour spout.
7. Step 7: Preheat oven to 375°F (190°C) and position a rack in the lower third of the oven.
8. Step 8: Roll out the dough 0.2 inch (5mm) thick and cut into 4-inch circles to fit tart tins or a muffin pan, leaving a lip of dough over the edge. Re-roll scraps as needed to make about 16 circles.
9. Step 9: Fill the tart shells about three quarters full, or up to where the dough curves outward if you have a good lip.
10. Step 10: Slowly transfer the pan to the oven, immediately reduce heat to 350°F (180°C), and bake for 26-29 minutes until the filling is just set (a toothpick should stand up).
11. Step 11: Let the tarts cool for at least 10 minutes before enjoying.

Tips & Variations

• Use cold butter and work quickly to keep the dough flaky and tender.
• For a richer custard, substitute part of the evaporated milk with heavy cream.
• Adding a pinch of corn starch to the custard can help it set more firmly if desired.
• Serve the tarts slightly warm for the best texture and flavor.

Storage

Store leftover egg tarts in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F/150°C) for 5-7 minutes to restore the crispiness of the crust. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be wrapped tightly and refrigerated for up to 24 hours before rolling and shaping. Let it come to just under room temperature before rolling out.

What causes the custard to crack or bubble?

Overbaking or baking at too high a temperature can cause the custard to crack. Bake at the recommended temperature and check for doneness early to avoid bubbles or cracks.

Hong Kong Egg Tarts Recipe

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4.5 from 143 reviews

These classic Hong Kong Egg Tarts feature a flaky, buttery crust with a smooth, silky custard filling. Perfectly balancing sweetness and creaminess, these tarts are a beloved dim sum treat that bake to a delicate golden finish. Ideal for any occasion, they showcase a traditional recipe with an easy-to-follow method, resulting in irresistible pastries that melt in your mouth.

• Author: Clara
• Prep Time: 1 hour 20 minutes
• Cook Time: 26-29 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 egg tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hong Kong

Ingredients

Scale 1x2x3x

For the Dough (Crust):

• 2 cups all purpose flour (fluffed and spooned into measuring cup)
• 1/8 teaspoon salt
• 12 tablespoons unsalted butter (slightly softened, cut into small cubes)
• 2 tablespoons cold water (plus up to 1 additional teaspoon if needed)

For the Filling (Custard):

• ½ cup granulated sugar
• 1 cup hot water
• ½ cup evaporated milk (at room temperature)
• 3 large eggs (at room temperature)
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Dough: In a bowl, combine the flour and salt. Add the cold butter cubes and, working quickly, break them up with your fingers until the mixture resembles coarse crumbs with some pea-sized butter chunks.
2. Form the Dough: Add 2 tablespoons of cold water and bring the dough together with your hands, adding up to 1/2 teaspoon more water if needed, but no more than 3 teaspoons total. The dough will be scraggly and dry; wrap tightly in plastic and refrigerate for 20 minutes.
3. Roll and Fold the Dough: On a lightly floured surface, roll the dough into a roughly 6×15 inch rectangle. Fold the top third down, then the bottom third over it. Turn the dough a quarter turn, roll again to the same size, fold the same way, then cover and chill for 1 hour.
4. Make the Filling: Dissolve sugar into hot water and cool to room temperature. Whisk together evaporated milk, eggs, and vanilla extract, then incorporate the sugar water thoroughly. Strain through a fine mesh strainer into a pitcher. You should have about 2 to 2¼ cups of custard.
5. Preheat Oven: Heat the oven to 375°F (190°C), positioning a rack in the lower third of the oven.
6. Shape Tart Shells: Roll the dough to 0.2 inch (5mm) thickness. Cut into 4-inch circles to fit mini tart tins or a shallow non-stick muffin pan, leaving a lip over the top. Re-roll scraps and cut until you have approximately 16 circles.
7. Fill Tart Shells: Fill each shell about three quarters full with custard. Ensure the custard does not overflow past the outward curve of the dough lip.
8. Bake the Tarts: Carefully place the filled tart pans into the oven. Immediately reduce heat to 350°F (180°C) and bake for 26 to 29 minutes, or until the filling is just set and a toothpick stands upright in the custard.
9. Cool and Serve: Let tarts cool in the pan for at least 10 minutes before removing and serving to allow custard to set fully.

Notes

• Keep butter slightly chilled but soft for better flakiness in the crust.
• The folding technique builds layers in the dough for a tender, flaky pastry.
• Use room temperature eggs and evaporated milk for a smooth custard texture.
• Straining the custard helps remove any lumps, ensuring a silky finish.
• Avoid overfilling tart shells to prevent custard overflow during baking.
• Baking temperature is reduced after placing tarts in the oven to prevent cracking of the custard.
• Let tarts cool before eating so the custard sets and flavors meld.

Keywords: Hong Kong egg tarts, egg custard tarts, flaky pastry, dim sum dessert, Asian pastry, custard tart