Hong Kong-style egg tarts are delicious pastries with a flaky crust and a creamy, slightly sweet and silky egg custard filling that melts in your mouth. These egg tarts are super easy to make at home.
🥧Crust ingredients:
⬇️
100 butter
50g icing sugar
1 egg yolk, keep the white for custard
180g all purpose flour
1/4 tsp salt
Custard recipe for 9 egg tarts:
⬇️
125ml hot warer
30g sugar
60ml evaporated milk
2 eggs + 1 egg white
1/4 tsp vanilla essence
Method:
1. Preheat oven to 180c. Grease your egg tartlet molds and place onto baking sheet.
2. In a mixing bowl mix whisk the butter and icing sugar until the mixture is smooth, fluffy, and light in color.
3. Then add in egg yolk mix until combined. Add the flour and continue mixing until a dough is formed.
4. Cover with baking paper or plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
5. Take the dough out and divide into equal portions. Take one portion of your dough and roll it into a ball and place in your tart shell.
6. Press the dough into the tart shell with your fingers. The bottom of each tart shell should be thinner with the top edge slightly thicker. Repeat to finish all.
7. Bake tarts for 15 minutes until the edges are lightly brown.
8. To make the custard filling, melt sugar and with hot water. Mix until dissolved then let it cool.
9. Beat 3 eggs with 1 egg whites, mix until it is consistent but not frothy.
10. Pour the beaten egg mixture, vanilla and also evaporated milk. Stir and combine everything well combined.
11. Strain the egg mixture through a fine mesh strainer for at least 2 times to ensure no lumps and smooth.
12. Take out the tart from the oven and pour the prepared custard mixture into the shells until it is about 80% full.
13. Bake for another 10 to 15 minutes until the custard is cooked through or until the custard has lightly puffed in the center.
14. Serve the tarts at room temperature. Store the egg tarts in an airtight container at room temperature for a few hours or in the fridge for up to 5 days.
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