Chinese · Dessert
Hong Kong Egg Tarts
Hong Kong-style egg tarts pair a short, crumbly butter pastry shell with a silky steamed-smooth egg custard filling, baked just until set with a faint wobble at the centre. A Cantonese teahouse staple born from British and Portuguese custard tart influences, these individual tartlets are prized for their contrast of crisp, flaky crust against delicately sweet, trembling custard.
$1
25 minsPrep
20 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
271Calories
7.1gProtein
12.9gFat
30.9gCarbs
13.7gSugar
0.6gFiber
127mgSodium
147mgChol
7gSat Fat
97mgPotassium
46mgCalcium
1.6mgIron
0.4mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Tripel
local
Hong Kong Milk Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs.
2
Mix in the beaten egg and iced water a little at a time, bringing the dough together without overworking it; wrap and chill for 20 minutes.
3
Divide the chilled dough between two 8cm tart tins, pressing it thinly and evenly up the sides; chill the lined shells for 10 minutes.
4
Dissolve the sugar fully in the hot water and let the syrup cool to room temperature.
5
Whisk the beaten egg with the cooled sugar syrup, evaporated milk and vanilla extract until smooth, then strain through a sieve to remove bubbles and lumps.
6
Pour the strained custard into the chilled tart shells, filling to just below the rim.
7
Bake at 200°C for 8 minutes, then lower to 160°C and bake a further 12-14 minutes until the custard is just set with a gentle wobble in the centre and the pastry edges are pale gold.
8
Cool the tarts in their tins on a wire rack for 10 minutes before easing out and serving warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 22g22g Butter, cold, cubed
- 3g3g Sugar White
- 10g10g Egg, beaten, for dough binding
- 8g8g Water, iced
- 55g55g Egg, beaten, for custard
- 22g22g Sugar White, dissolved in hot water
- 40g40g Water, hot, for sugar syrup
- 18g18g Evaporated Milk
- 2g2g Vanilla Extract
