Description
Hong Kong Egg Tarts are a classic bakery treat with a buttery, flaky crust and a silky vanilla egg custard filling. Perfect for afternoon tea, dessert, or a special weekend bake.
Ingredients
TART SHELLS
– 1 1/2 cups all-purpose flour
– 1/4 cup powdered sugar
– 1/4 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 2 tbsp water (cold)
– 1 egg yolk
CUSTARD FILLING
– 3 large eggs
– 1/2 cup granulated sugar
– 1/2 cup milk
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– pinch of salt
Instructions
1. Make the dough: Mix flour, powdered sugar, and salt. Cut in cold butter until coarse crumbs form. Add egg yolk and cold water; mix just until a dough forms. Shape into a disc, wrap, and chill 30 minutes.
2. Prepare shells: Roll dough on a lightly floured surface and cut circles slightly larger than tart molds. Press into molds and trim edges. Chill shells 10–15 minutes.
3. Preheat oven: Set oven to 350°F (175°C). Place tart molds on a baking sheet.
4. Make custard: Whisk eggs and sugar until smooth (avoid lots of bubbles). Stir in milk, cream, vanilla, and salt.
5. Strain: Pour custard through a fine sieve for an extra-silky filling.
6. Fill: Carefully pour custard into chilled shells, filling just below the rim.
7. Bake: Bake 20–25 minutes until the crust is lightly golden and custard is just set (a slight jiggle in the center is perfect).
8. Cool: Let tarts cool 10 minutes, then remove from molds. Serve warm or room temperature.
Notes
For the smoothest custard, always strain the mixture.
Avoid overbaking—custard should be just set with a gentle jiggle in the center.
Storage: Refrigerate in an airtight container up to 3 days. Reheat in the oven a few minutes to re-crisp the crust.
Easy swap: Replace heavy cream with extra milk for a lighter custard.
Dairy-free: Use plant-based butter and full-fat oat milk.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hong Kong / Chinese
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg