Description
A classic Hong Kong–style egg tart with a crisp, buttery shortcrust pastry and a silky-smooth egg custard filling lightly sweet, delicate, and beloved in traditional bakeries.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup powdered sugar
1 egg yolk
1–2 tbsp cold water
3/4 cup hot water
1/2 cup granulated sugar
3 large eggs
1/2 cup evaporated milk
1 tsp vanilla extract
Instructions
1. In a bowl, combine flour and powdered sugar.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Add egg yolk and cold water; mix just until dough forms.
4. Wrap dough and chill for 30 minutes.
5. Roll dough out and press into tart molds; chill again.
6. Preheat oven to 375°F (190°C).
7. Dissolve sugar in hot water and let cool.
8. Whisk eggs, evaporated milk, vanilla, and sugar water gently.
9. Strain custard mixture for a smooth filling.
10. Pour custard into prepared shells.
11. Bake for 20–25 minutes until custard is just set.
12. Cool slightly before serving.
Notes
Straining the custard is key for a silky texture.
Avoid over-whisking to prevent bubbles.
Best enjoyed warm on the day they are baked.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Hong Kong
Nutrition
- Serving Size: 1 tart
- Calories: 260
- Sugar: 14g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
Keywords: hong kong egg tart, egg custard tart, dim sum dessert, chinese bakery