Hong Kong Egg Tarts Recipe – Chinese Special
Hong Kong-style egg tarts are among our beloved pastries. This recipe creates a silky, glossy custard with a gentle sweetness, nestled in a buttery, flaky pastry shell that melts in your mouth.
- Prep Time1 hr 15 min
- Cook Time25 min
- Total Time1 hr 40 min
Hong Kong Egg Tarts Ingredients :
- 2 cups all-purpose flour (fluffed and spooned into measuring cup)
- 1/8 teaspoon salt
- 12 tablespoons unsalted butter (slightly softened)
- 2 tablespoons cold water
- ½ cup granulated sugar
- 1 cup hot water
- 1/2 cup evaporated milk (at room temperature)
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
How To Make Hong Kong Egg Tarts :
Combine the flour and salt in a bowl. Ensure the butter is slightly softened, enough to yield when pressed but not so soft that it blends into the flour instantly.
Cut the butter into small cubes and add it to the flour mixture. Quickly break it up with your fingers until the mixture resembles coarse crumbs with some pea-sized butter chunks remaining.
Add 2 tablespoons of cold water and mix the dough with your hands until it starts to come together. If needed, add up to 1/2 teaspoon more water, but no more than 3 teaspoons total. The dough will appear rough and dry. Wrap it tightly in plastic or a reusable bag and refrigerate for 20 minutes to allow the flour to absorb moisture.
On a lightly floured surface, roll the dough into a rough 6×15 inch rectangle, working swiftly to avoid overworking it.
Fold the top third of the dough down to the center, then fold the bottom third over that. Turn the dough a quarter either left or right, roll it out again to a 6×15 inch rectangle, and repeat the folding process. Cover and chill for 1 hour.
While the dough rests, prepare the filling. Dissolve sugar in 1 cup of hot water and let it cool to room temperature. Whisk together evaporated milk, eggs, and vanilla, then thoroughly whisk in the cooled sugar water. Strain the mixture through a fine mesh strainer into a large measuring cup or pitcher, yielding about 2 to 2 1/4 cups of custard.
Preheat the oven to 375°F/190°C with a rack positioned in the lower third of the oven.
Roll out the dough to 0.2 inch/5mm thickness and cut into 4-inch circles to fit mini tart tins or a shallow, non-stick standard muffin pan, leaving enough dough to form a lip over the top (as the shells will shrink when baked). Gather and re-roll excess dough to cut more circles, making about 16 in total.
Fill the tart shells evenly, filling them about three-quarters full. If the dough forms a substantial lip, fill just to where it starts to curve outward.
Immediately and carefully transfer the filled pan to the oven. Reduce the oven temperature to 350°F/180°C and bake for 26-29 minutes until the filling is just set (a toothpick inserted should stand upright).
Allow the tarts to cool for at least 10 minutes before serving.
Recipe Note :
To prepare ahead, you can make the dough a day in advance. After completing Step 5 (rolling and folding), refrigerate it overnight. The next day, continue with the recipe as instructed. Alternatively, you can press the dough into tins ahead of time, either freezing or refrigerating them until ready to use the next day.
