Hong Kong Egg Tarts Recipe
Introduction
Hong Kong egg tarts are a beloved pastry known for their delicate, buttery crust and silky smooth egg custard filling. Perfect for afternoon tea or a sweet treat anytime, these tarts balance rich flavors with a subtle sweetness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 teaspoon salt
- 1 egg yolk
- 2-3 tablespoons cold water
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Step 1: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a ball, flatten it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Step 2: In a bowl, whisk together the eggs and granulated sugar until well combined. Stir in the milk, heavy cream, vanilla extract, and a pinch of salt. Mix until smooth and set aside.
- Step 3: Preheat your oven to 375°F (190°C).
- Step 4: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter to cut out circles and press them into a muffin tin or tart molds, ensuring the crusts go up the sides.
- Step 5: Pour the egg custard filling into each pastry shell, filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until the custard is set and the tops are lightly golden.
- Step 6: Allow the tarts to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Tips & Variations
- Use chilled butter and water when making the crust to achieve a flaky texture.
- For a richer custard, substitute half of the heavy cream with sweetened condensed milk.
- Brush the pastry crust with a thin layer of egg wash before baking to add a shiny finish.
- Add citrus zest, such as lemon or orange, to the custard for a fresh twist.
Storage
Store leftover egg tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F/150°C) for 5-10 minutes to restore crispness and warmth before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the pastry dough up to 2 days in advance. Keep it tightly wrapped in plastic wrap and refrigerated until ready to roll out.
What if I don’t have tart molds or a muffin tin?
You can use any small, oven-safe round containers or a shallow baking dish and cut the dough to fit. Just be sure the crust has sides to hold the custard filling.
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Hong Kong Egg Tarts Recipe
- Total Time: 50 minutes
- Yield: 8 egg tarts 1x
Description
Hong Kong Egg Tarts are a beloved classic pastry featuring a flaky, buttery crust filled with a smooth, creamy egg custard. This recipe walks you through making the delicate pastry from scratch, combining fresh ingredients for a perfect balance of sweetness and richness. Baked to golden perfection, these egg tarts are ideal for tea time or a delightful dessert.
Ingredients
For the Pastry Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1 egg yolk
- 2–3 tablespoons cold water
For the Egg Custard Filling:
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the Pastry Crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a ball, flatten it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Egg Custard Filling: In a bowl, whisk together the eggs and granulated sugar until well combined. Stir in the milk, heavy cream, vanilla extract, and a pinch of salt. Mix until smooth and set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the tarts evenly.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter to cut out circles and press them into a muffin tin or tart molds, ensuring the crusts go up the sides properly to hold the custard.
- Fill and Bake: Pour the egg custard filling into each pastry shell, filling them about 3/4 full to allow room for the custard to set perfectly. Bake in the preheated oven for 20-25 minutes, or until the custard is set and the tops are lightly golden.
- Cool and Serve: Allow the tarts to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure the butter used for the crust is very cold to achieve a flaky texture.
- You can substitute heavy cream with evaporated milk for a lighter custard.
- Do not overfill the tart shells to prevent spilling during baking.
- For an extra glossy top, you can brush the tarts with a light sugar syrup after baking.
- Make sure to chill the dough adequately before rolling to make it easier to handle.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hong Kong, Chinese
Keywords: Hong Kong egg tarts, Chinese egg tarts, egg custard tart, flaky pastry tart, baked egg custard, dessert tart, traditional Hong Kong dessert
