Description
Hong Kong Egg Tarts are a beloved classic pastry featuring a flaky, buttery crust filled with a smooth, sweet egg custard. This recipe combines a tender shortcrust pastry with a creamy baked custard, capturing the iconic Cantonese dessert perfect for tea time or dessert.
Ingredients
Scale
Pastry Dough
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (cold)
- 1/4 cup granulated sugar
- A pinch of salt
- Cold water (quantity as needed, approximately 2-3 tbsp)
Custard Filling
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
Instructions
- Prepare the Pastry Dough: In a bowl, combine the flour, granulated sugar, and a pinch of salt. Cut the cold unsalted butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Wrap the dough in plastic and chill in the refrigerator for 30 minutes to firm up and relax.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter slightly larger than your tart molds. Press each dough circle gently into the greased tart molds, ensuring the dough is even and reaches the edges. Trim any excess dough.
- Make Custard Filling: In a medium bowl, whisk together eggs, granulated sugar (use 1/4 cup as added to custard), whole milk, and vanilla extract until smooth and fully combined. Strain the mixture through a fine sieve to remove any lumps or chalaza for a silky custard.
- Fill Tarts: Pour the custard filling gently into each dough-lined tart shell until they are about three-quarters full to allow room for slight expansion while baking.
- Bake: Preheat the oven to 375°F (190°C). Place the tart molds on a baking sheet and bake for 20 to 25 minutes until the edges of the pastry are golden brown and the custard filling is just set but still jiggles slightly when moved.
- Cool and Serve: Let the egg tarts cool slightly for a few minutes before carefully removing them from the molds. Serve warm or at room temperature to enjoy the luscious texture and rich flavor.
Notes
- Using cold butter and chilling the dough helps create a flaky crust.
- Straining the custard filling ensures a smooth, creamy texture.
- Do not overbake the tarts; the custard should have a slight jiggle when done.
- Tart molds should be greased to prevent sticking.
- Adjust sugar amount in custard filling if you prefer sweeter or less sweet tarts.
