Name: Hong Kong Egg Tart Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 2 tablespoons powdered sugar; 1 egg yolk; 2 to 3 tablespoons cold water; 1/2 cup granulated sugar; 3/4 cup hot water; 1/3 cup evaporated milk; 2 large eggs; 1/2 teaspoon vanilla extract

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The Hong Kong Egg Tart is sunshine in a pastry shell—impossibly flaky, silky-smooth, and sweetly aromatic. Beloved at dim sum parlors and bakeries, these golden beauties blend a delicate, buttery crust with a rich, velvety egg custard that’s soothing yet unapologetically nostalgic. Whether you grew up savoring these treats with family or you’re baking them for the first time, the Hong Kong Egg Tart offers pure comfort in every shiny bite. Get ready to enjoy a tempting dessert that’s impressive yet surprisingly achievable in your own kitchen.

Hong Kong Egg Tart Recipe - Recipe Image

Ingredients You’ll Need

Great news: the ingredients for Hong Kong Egg Tart are straightforward, but each one is essential to create that perfect marriage of crisp crust and creamy custard. Using everyday pantry staples and a few baker’s tips, you’ll soon master this classic treat at home.

All-purpose flour: The base of your crust—provides structure and flakiness.
Unsalted butter (cold and cubed): Creates delicate, crispy layers in the tart shell; cold butter is crucial!
Powdered sugar: Sweetens the crust without making it gritty, and helps tenderize the dough.
Egg yolk: Adds richness and color to the crust, ensuring it’s melt-in-your-mouth tender.
Cold water: Binds the crust dough; add just enough so it comes together without getting sticky.
Granulated sugar: Sweetens the custard and dissolves perfectly in hot water for a smooth texture.
Hot water: Dissolves the sugar seamlessly and helps prevent graininess in the filling.
Evaporated milk: Lends a creamy, traditional flavor to the silky custard base.
Large eggs: The star of the custard, giving that iconic golden hue and soft, set texture.
Vanilla extract: Adds an aromatic note that heightens the custard’s sweet fragrance.

How to Make Hong Kong Egg Tart

Step 1: Make the Tart Dough

In a large mixing bowl, combine your all-purpose flour and powdered sugar. Add the cold, cubed butter and cut it in using a pastry cutter or your fingertips. The goal is to keep everything cold so the butter doesn’t melt—this is what makes those wonderfully flaky layers. Work the mixture until it looks like coarse, sandy crumbs. Drop in the egg yolk, then add cold water one tablespoon at a time, mixing gently until a soft dough forms and there are no dry patches. Wrap your dough tightly in plastic wrap and let it chill in the fridge for at least 30 minutes to relax the gluten and firm up the butter.

Step 2: Prepare the Tart Shells

Preheat your oven to 375°F (190°C). Lightly dust your work surface with flour and roll out the chilled dough to about a quarter-inch thick. Carefully press it into your tart molds, smoothing the edges and trimming any excess for neat shells. Try not to overwork the dough—the less handling, the more tender your crust! Place tart shells on a baking sheet, ready for the filling.

Step 3: Make the Custard Filling

Dissolve granulated sugar in hot water, stirring until completely clear. Let this syrup cool to room temperature—you don’t want to scramble your eggs with hot liquid! In a separate bowl, whisk together the eggs, evaporated milk, and vanilla extract until smooth and combined. Pour in the cooled sugar syrup and stir briskly. For that signature Hong Kong Egg Tart finish, strain the mixture through a fine sieve into a jug; this simple step ensures a silky, lump-free custard that bakes up glassy and beautiful.

Step 4: Assemble and Bake

Carefully pour the custard into your prepared tart shells, filling each just below the rim. Bake in the oven for 25 to 30 minutes, or until the tart shells are a deep golden brown and the custard is just set—there should be a gentle wobble in the center. Watch closely toward the end; overbaking causes the custard to puff up and crack. Allow them to cool in the molds before gently unmolding. Enjoy them slightly warm or at room temperature for the full Hong Kong Egg Tart experience.

How to Serve Hong Kong Egg Tart

Garnishes

While Hong Kong Egg Tarts are delightful on their own, you can add a light dusting of powdered sugar or a few berries for a subtle flourish. If serving for a special occasion, a sprig of mint or a tiny swirl of whipped cream adds a pop of color without overpowering the delicate custard flavor.

Side Dishes

Pair your egg tarts with other dim sum favorites for a charming, interactive dessert table. They’re especially lovely alongside a cup of fragrant jasmine tea, or as a sweet finish after a meal of savory dumplings and buns. The creamy richness of the tart is balanced perfectly with mild Chinese teas or a light fruit salad.

Creative Ways to Present

Try serving Hong Kong Egg Tart as part of an afternoon tea set, nestled among pastries and tea sandwiches. For a playful twist, arrange them in mini tartlet molds at parties or bake in heart-shaped molds for Valentine’s Day. Even just displaying the tarts on a pretty platter is enough to brighten any table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Hong Kong Egg Tart (a rare occurrence!), keep them fresh by storing in an airtight container at room temperature for up to one day. For longer storage—or in humid climates—stash them in the fridge, but bring them to room temperature before serving for the best texture.

Freezing

Hong Kong Egg Tarts can be frozen after baking. Let them cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to one month. Thaw in the refrigerator overnight, then reheat gently for that just-baked taste.

Reheating

To restore that crisp crust and creamy center, reheat tarts in a preheated 300°F (150°C) oven for about 7–10 minutes. Avoid microwaving, as it can turn the pastry soggy and rubbery. Serve warm for the most irresistible results.

FAQs

Can I use store-bought pie crust for Hong Kong Egg Tart?

While you can use store-bought crust in a pinch, homemade dough really makes a difference; it’s more tender, flaky, and authentic. If time is tight, try a high-quality butter-based crust for the closest results.

Why is my custard filling bubbling or cracking?

This usually means the egg tarts were overbaked or the oven was too hot. Bake just until the custard is set and still slightly wobbly, and always use an oven thermometer if possible to avoid hot spots.

Can I make these Hong Kong Egg Tarts dairy-free?

You can swap the evaporated milk for a dairy-free evaporated coconut milk or other plant-based alternative, and use a dairy-free butter substitute. The texture will be slightly different, but still delicious!

What’s the best way to get a smooth custard top?

Always strain your filling before pouring it into the shells, and tap the tart tray gently on the counter to pop any air bubbles. Baking at the right temperature is also key to achieving that glassy surface.

How far in advance can I make Hong Kong Egg Tart?

You can make them a day ahead and store in the fridge. For the very best texture and flavor, reheat in a low oven just before serving so the crust is crisp and the custard is lusciously warm.

Final Thoughts

Baking your own batch of Hong Kong Egg Tart really is a special kind of magic—one that you can share with everyone who loves a little sweet comfort. Give this iconic recipe a try, and you might just find it becomes a beloved favorite in your own kitchen too. Happy baking!

Hong Kong Egg Tart Recipe

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Author: admin
Total Time: 1 hour
Yield: 10 to 12 small tarts 1x
Diet: Vegetarian

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Description

Indulge in the delicate and creamy delight of Hong Kong Egg Tarts with this authentic recipe. These classic Chinese custard tarts, often enjoyed as a dim sum dessert, feature a buttery crust filled with a smooth, sweet custard that’s sure to impress your taste buds.

Ingredients

Scale

Crust:

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
2 tablespoons powdered sugar
1 egg yolk
2 to 3 tablespoons cold water

Custard Filling:

1/2 cup granulated sugar
3/4 cup hot water
1/3 cup evaporated milk
2 large eggs
1/2 teaspoon vanilla extract

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Instructions

Prepare the Crust: In a mixing bowl, combine flour and powdered sugar. Cut in the cold butter until mixture resembles coarse crumbs. Add egg yolk and cold water to form a soft dough. Chill for 30 mins.
Make the Custard: Dissolve granulated sugar in hot water and let cool. Whisk eggs, evaporated milk, and vanilla. Combine with sugar water, strain, and pour into tart shells.
Bake: Preheat oven to 375°F. Bake tarts for 25-30 mins until custard is set and crust is golden. Cool before serving.