Buttery pastry, silky custard, and a golden sheen — there’s something simply magical about the classic Hong Kong Egg Tart. This beloved treat is more than just a dim sum staple; it’s a bite-sized celebration that brings back memories of busy Cantonese bakeries and cozy family gatherings. Imagine breaking into a still-warm tart, the delicate crust yielding to a smooth, rich filling that’s impossibly light. Whether you’re a longtime fan or a first-time baker, making Hong Kong Egg Tart at home is deeply satisfying and much easier than you’d expect.
Ingredients You’ll Need
Every ingredient in the Hong Kong Egg Tart recipe plays a role in creating that iconic taste and melt-in-your-mouth texture. Using simple, familiar pantry staples, you’ll assemble custard and pastry that come together in perfect harmony.
- All-purpose flour: The foundation of our tart shells, giving the pastry structure while keeping it tender.
- Unsalted butter (chilled and cubed): Chilled butter is key for achieving those flaky layers that make each bite special.
- Powdered sugar: This adds a gentle sweetness and gives the crust its signature fine, meltaway texture.
- Salt: Just a pinch brightens all the flavors and keeps the pastry from tasting flat.
- Cold water: Helps bring the dough together without activating too much gluten — essential for flakiness!
- Granulated sugar: Dissolves in hot water for the custard base, providing the perfect level of sweetness.
- Hot water: Crucial for dissolving the sugar for a silky-smooth custard.
- Evaporated milk: The unsung hero that gives the custard its creamy richness and classic color.
- Large eggs: The cornerstone of custard, eggs create that irresistibly silky filling.
- Vanilla extract: Just a touch nudges the custard from good to unforgettable.
How to Make Hong Kong Egg Tart
Step 1: Prepare the Pastry Dough
Start by mixing the flour, powdered sugar, and salt in a medium bowl. Add in the chilled, cubed butter and work it quickly through the dry mixture using a pastry cutter or your fingertips. Your goal is to create a mixture that looks like coarse crumbs, with small buttery lumps remaining. This step is key to a light, flaky crust — don’t overwork the dough! Add cold water, a tablespoon at a time, gently mixing until everything just comes together. Shape the dough into a flat disk, wrap it well, and let it chill in the fridge for 30 minutes.
Step 2: Shape and Fill the Tart Shells
Once the dough is nice and cold, dust your work surface lightly with flour. Roll the dough out to about 1/8-inch thickness — thinner is better for that crisp yet delicate bite. Cut out rounds to fit your tart molds (about 8 tarts) and gently press each round into the molds. Use a fork to prick the bottoms a few times, which keeps the shells from puffing up during baking.
Step 3: Mix and Strain the Custard
Now for the heart of the Hong Kong Egg Tart: the custard! Dissolve the granulated sugar in hot water (stir until fully dissolved and let cool slightly). In another bowl, whisk together the eggs, evaporated milk, and vanilla until smooth. Combine with the cooled sugar syrup, whisk well, and then strain the mixture through a fine sieve. Straining is crucial for a glassy-smooth custard with zero bubbles.
Step 4: Assemble and Bake
Preheat your oven to 400°F (200°C). Carefully fill each tart shell with custard, leaving just a sliver of space at the rim. Bake for 10 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 10-12 minutes, or until the custard is set but still jiggles slightly in the center. The pastry should be golden and the tops lightly glossy with no cracks. Cool in the mold for a few minutes before serving — the fragrance alone is incredible!
How to Serve Hong Kong Egg Tart
Garnishes
While the classic Hong Kong Egg Tart truly needs no embellishment, a dusting of powdered sugar can add an elegant finish, especially if you’re serving them at a party. For a playful twist, try topping each tart with a sliver of fresh fruit — a strawberry slice or a dot of mango jelly brightens both look and flavor.
Side Dishes
Traditionally, Hong Kong Egg Tart steals the spotlight on a dim sum table, but it also pairs beautifully with light, floral teas like jasmine or osmanthus. If you’re making it the star of an afternoon tea spread, serve alongside fresh-cut melon or a platter of crisp, lightly sweetened almond cookies for contrasting texture.
Creative Ways to Present
Go beyond bakery-style presentation by arranging your Hong Kong Egg Tarts on mini cake stands or elegant dessert plates. For a modern gathering, serve them in individual pastry boxes as sweet take-home favors. You can even offer a “build-your-own” tart garnish bar at gatherings so guests can sprinkle on their favorite toppings.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftover Hong Kong Egg Tart (a rare occurrence in my house), place the cooled tarts in an airtight container. Store them in the refrigerator, and they’ll stay delicious for up to three days. The crust stays crisp, and the custard remains smooth — just be sure to let them come to room temperature before eating for the best flavor.
Freezing
For longer storage, wrap cooled tarts tightly in plastic wrap and then in foil before freezing. They’ll keep for up to one month. Thaw in the refrigerator overnight before reheating to ensure both pastry and custard retain their signature textures.
Reheating
To recapture that just-baked warmth, place the tarts on a baking sheet in a 300°F (150°C) oven for about 5-8 minutes, or until heated through. This method crisps the pastry and revives the custard without overcooking it. Avoid microwaving, as it can make the crust soggy and the custard rubbery.
FAQs
Can I use store-bought pie dough instead of making my own?
Absolutely! If you’re short on time, store-bought dough offers a convenient shortcut. Just know the flavor and flakiness won’t be quite as distinct as a homemade crust, but you’ll still enjoy a tasty Hong Kong Egg Tart.
What makes Hong Kong Egg Tart different from Portuguese egg tart?
The biggest differences are in the pastry and the custard. Hong Kong Egg Tart features a buttery, cookie-like crust and a smooth, light custard, whereas Portuguese tarts (Pastéis de Nata) use puff pastry and a richer, caramelized filling.
Why do I have to strain the custard mixture?
Straining removes bubbles and any bits of egg, resulting in that impeccably smooth, glossy custard top. It also helps the custard bake evenly without splitting or forming unwanted skin.
How do I know when the tarts are done baking?
The custard should be just set but still have a gentle jiggle in the center. If you insert a toothpick, it should stand upright but come out mostly clean. Overbaking will cause cracks, so keep a close eye toward the end.
Can I make Hong Kong Egg Tart dairy-free?
Yes, you can substitute plant-based butter for the pastry and use a dairy-free evaporated milk alternative in the custard. The texture will change slightly, but you’ll still get a wonderful treat.
Final Thoughts
If you’ve ever longed for the taste of a fresh-from-the-oven Hong Kong Egg Tart, there’s truly nothing like baking them at home. With each golden pastry and smooth custard bite, you’re sure to win over friends, family, and your own sweet tooth. Give this recipe a try — I can’t wait to hear what memories and smiles you create!
Print
Hong Kong Egg Tart Recipe
- Total Time: 52 minutes
- Yield: 8 tarts 1x
- Diet: Vegetarian
Description
Delight in the rich, custardy goodness of Hong Kong Egg Tarts with this easy-to-follow recipe. These delectable treats feature a buttery, flaky crust filled with a luscious egg custard that’s sure to please any dessert lover.
Ingredients
Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 2 tablespoons powdered sugar
- 1/4 teaspoon salt
- 3–4 tablespoons cold water
Custard Filling:
- 1/3 cup granulated sugar
- 2/3 cup hot water
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a bowl, mix flour, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, until dough forms. Refrigerate for 30 minutes.
- Roll Out the Dough: Preheat oven to 400°F (200°C). Roll dough to 1/8-inch thickness on a floured surface. Cut into rounds to fit tart molds.
- Fill Tart Shells: Press dough into molds. In a bowl, dissolve granulated sugar in hot water. Mix in evaporated milk, eggs, and vanilla. Strain mixture and pour into tart shells.
- Bake: Bake at 400°F (200°C) for 10 minutes, then reduce to 350°F (175°C) and bake for 10-12 minutes until set. Cool slightly before serving.
Notes
- Handle the dough gently for a flakier pastry.
- Enjoy these tarts warm for the best taste and texture.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 85 mg
