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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/hong-kong-egg-tarts-recipe/