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
Scale
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
