Pastry & Baking
Hong Kong Egg Tarts
Press a buttery shortcrust into 12 small tart tins, fill with a strained custard of eggs, sugar syrup and evaporated milk, and bake at 200°C (400°F) for 10 minutes then 180°C (350°F) for 12-15 minutes until just set; about 1 hour plus chilling.
Hong Kong egg tarts are small, buttery shortcrust cases filled with a silky, wobbly egg custard that is barely sweet and shines like glass on top. They are a fixture of bakeries and dim sum tables, eaten warm from the oven. This is the cookie-crust style: a crumbly, shortbread-like pastry that is easier to make at home than flaky pastry. The secret to a smooth custard is to dissolve the sugar in hot water, strain the mixture twice and bake at a moderate heat so it never puffs or bubbles.
- Serves 12
- Prep: 40 min + chilling
- Cook: 25 min
- Total: 1 hr 5 min + chilling
- Cuisine: Chinese
Ingredients
Pastry
- 115 g butter, softened
- 40 g icing sugar
- 1 egg, beaten
- 200 g (1 2/3 cups) plain flour
- 1/4 tsp salt
Custard
- 90 g caster sugar
- 160 ml hot water
- 3 eggs
- 100 ml evaporated milk
Method
- Beat the butter and icing sugar until smooth and creamy. Beat in half the beaten egg (keep the rest for another use). Add the flour and salt and mix just until a soft dough forms.
- Flatten the dough into a disc, wrap and chill for 30 minutes.
- For the custard, stir the caster sugar into the hot water until it dissolves completely, then leave it to cool to room temperature.
- Divide the dough into 12 pieces of about 30 g. Press each piece into a 7 cm (2 3/4 in) egg tart tin or muffin cup, pushing it evenly up the sides until it rises just above the rim. Chill the cases while you finish the custard.
- Heat the oven to 200°C (400°F) with a rack in the lower third.
- Whisk the eggs gently with the cooled syrup and the evaporated milk, without making foam. Strain the custard twice through a fine sieve and skim off any bubbles.
- Put the tart cases on a baking tray and fill each one about 90% full.
- Bake for 10 minutes, then lower the oven to 180°C (350°F) and bake for 12–15 minutes more, until the pastry is golden and the custard is just set but still wobbles in the centre. If the custard starts to puff, open the oven door for a few seconds.
- Leave the tarts in their tins for 10 minutes, then ease them out. Serve warm or at room temperature.
Tips
- Smooth, shiny tops: the custard puffs and cracks if the oven is too hot or the tarts bake too long. Take them out while the centre still jiggles.
- Flavour: add 1/2 tsp alcohol-free vanilla to the custard if you like, or swap the evaporated milk for full-cream milk for a lighter custard.
- Storage: best on the day. Keep leftovers covered in the fridge for 2 days and warm them in an oven at 160°C (320°F) for 5 minutes.
Questions
How do I get a smooth, shiny custard?
Dissolve the sugar fully in the water, whisk gently without making foam, strain the custard twice and take the tarts out while the centre still wobbles.
Why did my egg tarts puff up and crack?
The oven was too hot or the tarts baked too long. Lower the heat as soon as the pastry has set and open the oven door briefly if the custard starts to rise.
Can I use milk instead of evaporated milk?
Yes. Full-cream milk gives a lighter, slightly less rich custard.
How do I store egg tarts?
They are best on the day. Keep leftovers covered in the fridge for 2 days and warm them at 160°C (320°F) for 5 minutes.
Is this egg tart recipe halal?
The recipe is pork-free and lists no alcohol. It is not halal-certified: use halal-certified ingredients and check the labels on the butter and evaporated milk; the pastry uses butter only.
A Dada Cooking original recipe. Quantities are metric first, with US amounts in brackets.