Hong Kong Style Egg Tarts 港式蛋挞
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Chinese
Serves: 9-10 pieces
For the Tart Crust:
  • 215g plain flour / all purpose flour
  • 15g cake flour / top flour
  • 65g butter, room temperature
  • 30g castor sugar
  • 1 egg, lightly whisked
  • ¼ tsp vanilla extract

For the Egg Custard:
  • 1 egg
  • 40g castor sugar
  • 80ml hot water
  • 40ml fresh milk
  • ½ tsp vanilla extract
  1. Add the sugar into the hot water, Mix until completely dissolved and allow it to be cooled down.
  2. Whisk the egg with the fresh milk.
  3. Pour in the sugar syrup from Step 1 and vanilla extract. Mix well.
  4. Sift the egg mixture a few times to get rid of any foam. Set aside.
  5. Beat the butter and sugar with a hand held mixer at medium speed until it becomes smooth, fluffy and light in colour.
  6. Reduce the speed to low and add in the whisked egg and vanilla extract. Mix well.
  7. Sift in the flours in 2 batches, and using a spatula, fold in the flours until all is well combined.
  8. Knead it into a dough.
  9. Place the dough on a baking mat and with a cling wrap on top, roll out the dough to ½cm in thickness.
  10. Measure each small piece of dough at 28g and place it into the tart mould. Using your thumb or the back of your thumb, press the dough lightly outwards from the bottom until it spread out and hang over the mould, turning the mould clockwise / anti clockwise in order to make an even tart shell. Trim away any excess dough that's hanging over at the sides.
  11. Using a ladle, fill the tart shells with the egg custard to the brim.
  12. Position rack in the lowest part of the oven. In a pre-heated oven of 200 degrees, bake the tarts for around 13 minutes until the edges are slightly browned. Then reduce the heat to 180 degrees C. Keep a close watch on the egg tarts. Once the custard starts to puff up, keep the oven door slightly ajar with an oven glove and continue to bake for another 13 minutes or until the custard is set.
  13. Check by inserting a skewer into the custard. If it is no longer wobbly or stands on its own, it is cooked.
I prefer weighing each individual piece of dough and using the hand to spread it out within the tart mould.
Alternatively you can also cut out the shape of the mould and place it into the mould. However, as the crust is of a high butter content, it might be difficult to handle.
Recipe by Eat What Tonight at https://eatwhattonight.com/2017/04/hong-kong-style-egg-tarts/