• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

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

    Home » Recipes » Pantry

    Hong Kong Egg Tarts

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

    Jump to 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.

    🧾Recipe

    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 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes 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 Pantry

    • pork floss|chinasichuanfood.com
      Pork Floss - Meat Floss
    • types of Chinese noodles|chinasichuanfood.com
      Types of Chinese Noodles
    • Glutinous rice flour|chinasichuanfood.com
      Glutinous rice flour - Sticky rice flour
    • rock sugar|chinasichuanfood.com
      Rock Sugar- The Most Popular Chinese Dessert Sweetener.

    Reader Interactions

    Comments

    1. Kim | Mom, Can I Have That?

      March 13, 2015 at 6:47 pm

      I am so excited about this recipe. Because these tarts are Chinese, I thought they would be hard to make... I am happy to see that they only require regular ingredients and your video tutorial makes it very easy. Thank you for such a great recipe! -Kim

      Reply
      • Elaine Luo

        March 14, 2015 at 10:07 am

        Thanks Kim. You really need to try this. It is simple with really excellent flavor.

        Reply
    2. Farhana

      April 29, 2015 at 12:13 pm

      When you are baking the egg tarts when do you lower the gas mark on how many degrees feel a bit confused please thanks?

      Reply
      • Elaine Luo

        April 29, 2015 at 8:09 pm

        Hi Farhana,
        You can low the temperature for around 10 degree around 13 minutes. This is just to avoid the tarts rising up too high and collapse after cooling down.

        Reply
    3. Miko

      May 05, 2015 at 2:55 pm

      Hi Elaine,

      This recipes looks wonderful, and something that can easily be made by novice bakers.

      But I can't seem to find any of those tart shell tins (metal or aluminum). That size doesn't seem to be available where I live. Where did you buy yours from ?

      Thanks
      Miko

      Reply
      • Elaine Luo

        May 06, 2015 at 7:43 pm

        Hi Miko,
        I found those tools in a bakery tool store. But I am based in China where those shell tins are quite popular. If you cannot find some,you can make some one time shell with silver paper.

        Reply
    4. Queenie

      May 09, 2015 at 2:22 am

      Did it today.. It was soo tasty.. I didn't use the dough you were recommend but instead shortcrust pastry and it turns out really well..

      Thanks for sharing this recipe.. I have been craving for this..

      Reply
      • Elaine Luo

        May 09, 2015 at 8:59 pm

        Hi Queenie,
        Thanks so much for the feedback. I am quite glad that you love this as it has been one of my comforting dessert now.

        Reply
    5. Chowringhee

      May 11, 2015 at 4:14 am

      Keep up the good work! Always love your recipes and the effort. Thank you!

      Reply
      • Elaine Luo

        May 11, 2015 at 7:19 am

        Thank you!

        Reply
    6. Dizel Chan

      July 11, 2015 at 3:32 am

      This is one of my favourite foods in HK. Thank you for sharing. 🙂
      I just tried this recipe and it came out nice. It tastes delicious and my sisters loved it too. I'm so excited to let my mom taste it.

      Reply
      • Elaine

        July 11, 2015 at 9:23 am

        Hi Dizel,
        Thanks for your kind feedback. This easier version of HK egg tart is one my top 10 list for social gathering. Hope your mom will like it too. Happy cooking ahead.

        Reply
    7. Dragan

      August 05, 2015 at 11:33 am

      What is the name of the first reggea song, please?
      Btw the cookies looks wonderful!

      Reply
      • Elaine

        August 05, 2015 at 8:55 pm

        Hi Dragan,
        Thank you for the kind words. The first song is dub spirit from Youtube Audio Library.

        Reply
    8. Julie Sok

      November 21, 2015 at 6:21 am

      Egg tarts are delicious. Thank you for this great recipe, Elaine.

      Reply
    9. C

      January 04, 2016 at 12:18 am

      Hi! I've tried this recipe several times, and it tastes great! However, the bottom crust always caves upward when the tarts come out of the oven. Is it because I use cupcake pans? I love the taste, I just hope I can make them look pretty, too!

      Reply
      • Elaine

        January 04, 2016 at 11:49 am

        Hi there,

        If this happens several times, my suggestion is to slightly lower the baking temperature in the last 5 minutes. Can you send me a photo via Facebook or instagram with tag #ElaineCSF?

        Reply
    10. Yiu

      January 31, 2016 at 2:50 pm

      Hi, do you have a nutrition grid?
      can you show me?lol

      Reply
    Newer 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

    • scallion pancakes|chinasichuanfood.com
      Scallion Pancakes (Cong You Bing)
    • mapo tofu|chinasichuanfood.com
      Mapo Tofu Recipe- Ma Po Tofu
    • boba pearls |chinasichuanfood.com
      How to Make Boba Pearls at Home -Tapioca Pearls
    • twice cooked pork belly|chinasichuanfood.com
      Twice Cooked Pork--Szechuan Pork Stir Fry
    • red braised pork belly|chinasichuanfood.com
      Red Braised Pork Belly —Hong Shao Rou
    • pork and mushroom stir fry|chinasichuanfood.com
      Pork and Mushroom Stir Fry

    Find 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