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Hong Kong Style Egg Tarts

Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 2665.8 kcal

Equipment

  • 1 Medium Mixing Bowl For preparing the tart dough.
  • 1 Medium Saucepan For preparing the sugar syrup for the filling.
  • 1 Fine-mesh Sieve Essential for straining the eggs and custard for a silky-smooth texture.
  • 1 Whisk For combining the custard ingredients thoroughly.
  • 12 Tart Molds Typically 2.5-3 inch diameter, essential for shaping the tarts.

Ingredients
  

Main

  • 1 cup confectioners' sugar
  • 3 cups all-purpose flour
  • 1 cup butter
  • 1 egg beaten
  • 1 dash vanilla extract
  • ⅔ cup white sugar
  • 1 ½ cups water
  • 9 eggs beaten
  • 1 dash vanilla extract
  • 1 cup evaporated milk

Instructions
 

  • In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
  • Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
  • Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Notes

For a truly professional Hong Kong-style egg tart, precision in dough texture and custard preparation is key. Ensure your dough is just 'slightly moist'; too dry, and it cracks, too greasy, and it can be difficult to handle and result in a less flaky crust. The double straining of the custard filling (first the eggs, then the final mixture) is non-negotiable for achieving that signature silky, smooth texture. Allow the sugar syrup to cool completely before incorporating the eggs to prevent them from scrambling. Pay close attention during baking; the ideal tart has a golden-brown crust and a gently puffed, yet still slightly wobbly, custard center that sets upon cooling. Adjust sugar levels to your preference, as the recipe provides a good base for a lightly sweetened tart.