• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    Hong Kong Egg Tarts

    Last Modified: October 31, 2018 by Elaine| 37 Comments

    450 shares
    • Share on Facebook
    Jump to Recipe - Print Recipe

    Detailed Hong Kong style egg tart recipe (港式蛋挞) with an easy shell and creamy filling.

    egg tart recipe-Hong Kong style

    One year after moving to Guangdong province, I began to love Cantonese cuisine especially dim sum dishes and Hong Kong style cookie and desserts. There are many small stores providing various cookies, egg tarts and soft Asian buns just over the street corner. The smell was so appealing to me so I indulged a lot. Then after another year, I began to look inside of Cantonese cuisine, trying various dishes at home and understanding the basic principles of making Cantonese dishes. From that time on, I make my own egg tart, custard buns, char siu buns and so many other dim sum dishes at home. Honestly, Cantonese dishes are very different from my familiar Sichuan cuisine, usually require higher kitchen skills and always respect the nature of the ingredients. That’s the reason why I am deeply attracted.

    egg tart recipe-Hong Kong style

    I would highly suggest making the custard filling firstly, as the longer the filling rests, the better flavor you will get.

    egg tart recipe-Hong Kong style
    There are two famous types of egg tart here in my country—one is Hong Kong style and the other one is Macao version also known as Portuguese Egg Tart. As Hong Kong style egg tart, there are two kinds of tart shells-one is puffy pastry similar to shell of Portuguese egg tart and the other one is short crust pastry, taste like a butter cookie. Elaine is introducing the later one—short crust pastry, as it is more practicable at home.

    egg tart recipe-Hong Kong style

    There are two ways for assembling the shells to the moulds. One is pressing with fingers directly and the other is rolling out with a pin and cut the wrapper with a mould. Personally, I prefer the first method because it is much quicker and there is not need to worry about breaking the shells. If you use the first method too, please try to make the shell uniform in thickness and avoid thick bottoms otherwise, egg tart shells might be broken when moving from the moulds.

    For making 8 egg tarts with regular egg tart; I do not use vanilla extract in this recipe but you can definitely add some if your prefer. I highly recommend measuring all the ingredients for the best result. I measured the ingredients and references are given in the following recipe.

    egg tart recipe-Hong Kong style
    egg tart recipe-Hong Kong style

    Video is here for more details. And do not forget to subscribe my youtube Channel.

    egg tart recipe-Hong Kong style

    Egg Tart Recipe—Hong Kong Style

    Elaine
    Famous Hong Kong style egg tart recipe with short crust pastry shell and a super smooth custard filling.
    5 from 2 votes
    Watch Video Print Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Dessert, dim sum
    Cuisine Chinese
    Servings 8 Making 8 egg tarts of regular moulds
    Calories 142 kcal

    Ingredients
      

    For custard filling

    • 2 middle size eggs , whisked (include 1 tablespoon for pastry dough)
    • 90 ml hot water
    • 35 g sugar , around 2 tablespoons +1 teaspoon for castor sugar You can adjust slightly
    • ⅛ teaspoon salt
    • 30 g evaporated milk , around 2 tablespoons
    • Dash of vanilla extract , optional

    For the pastry dough

    • 90 g cake flour , 160ml
    • 50 g unsalted butter , soften in room temperature
    • 25 g icing sugar , ¼ cup
    • 1 tablespoon of whisked egg
    • ⅛ teaspoon salt
    • Dash of vanilla extract , if you prefer

    Others

    • melted butter for brushing the moulds
    • Flour for dusting and coating

    Instructions
     

    Make custard filling

    • Melt sugar and salt with hot water. Mix until dissolved and cool down.
    • Whisk eggs and then take around 1 tablespoon out for the pastry dough. Stir in sugar water and also evaporated milk(vanilla extract here too). Give a big stir and combine everything well.
    • Strain the filling to get rid of any foam once or twice. Rest aside or in fridge if the room temperature is high.

    Making the pastry

    • In a large bowl, shift flour, sugar and salt. Then add softened butter. Break with hands and mix all the ingredients together.
    • Add around 1 tablespoon of whisked egg (vanilla extract here too) and until knead until smooth. If the dough is too sticky, coat your hand with some flour will help. Cover with plastic wrapper and then fridge for 30 minutes (or longer time for the dough to become stiff so we can continue the assembling process.)
    • Take the dough out and divide into 8 equal portions. Make on portion into a round ball and slightly press down. And I would strongly suggest brushing some melt butter on the surface of the moulds so we can move them out easily. Press the shell into the moulds with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.

    Baking the egg tart.

    • Pre-heat the over to 200 degree C (390 degree F).
    • Pour the custard filling to the shells around 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
    • Another tip is to shake the egg tart slightly, transfer out when the surface is not moving any more. In last minutes, please slightly lower your fire to avoid the custard filling rising too high. Otherwise egg tart will collapse after cooling down.
    • Cool down for several minutes and then take out from the moulds. Serve when still hot.

    Video

    Notes

    The Nutrition Facts is based on each single egg tart.

    Nutrition

    Calories: 142kcalCarbohydrates: 16gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 70mgSodium: 102mgPotassium: 43mgSugar: 7gVitamin A: 245IUCalcium: 21mgIron: 0.4mg
    Keyword Egg Tart
    Tried this recipe?Mention @ChinaSichuanFood
    egg tart recipe-Hong Kong style
    egg tart recipe-Hong Kong style

    More recipes you may enjoy

    • Sesame Balls-Jian Dui
    • Roasted Mushroom with Cumin
    • Chinese Congee with Pork and Century Egg
    • Filipino Chicken Adobo

    Reader Interactions

    Comments

    1. Mmm

      August 16, 2022 at 1:58 am

      5 stars
      Thanks! Looks delicious.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Chinese Scallion Pancakes (Congyoubing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved