Hong Kong Egg Tarts


I love to eat hong kong style egg tarts. Reminds me so much of Tai Cheong egg tarts we tried in Hong Kong last time. I miss Hong Kong. All of us are egg tarts lovers…


Recipe (adapted from AuntyYochana)

Tart Shell

125g unsalted butter
60 g icing sugar
15g egg white
15g egg yolk
210 g cake flour
1/2 tsp. vanilla essence

Egg Custard

280 gm. fresh milk
160 gm. sugar
3 nos. eggs
1/2 tsp. vanilla essence


For the tart shell: beat butter and icing sugar till well mixed. Add in white and yolk and mix.Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds. Bake the tart shell till half-cooked.

For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.Whisk eggs and pour into the milk mixture. Do not whisk till frothy.

Add in vanilla essence. Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets. (wobbly stage)

After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it’s cooled. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it’s not cook and if it doesn’t wobble, then it’s set and you can take it out from the oven.

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