• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Hong Kong Egg Tarts

March 9, 2015 35 Comments

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.

5 from 1 vote
egg tart recipe-Hong Kong style
Print
Egg Tart Recipe—Hong Kong Style
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Famous Hong Kong style egg tart recipe with short crust pastry shell and a super smooth custard filling.
Course: Dessert, dim sum
Cuisine: Chinese
Keyword: Egg Tart
Servings: 8 Making 8 egg tarts of regular moulds
Calories: 142 kcal
Author: Elaine
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
  • 1/8 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 , 1/4 cup
  • 1 tablespoon of whisked egg
  • 1/8 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
  1. Melt sugar and salt with hot water. Mix until dissolved and cool down.
  2. 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.
  3. 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
  1. In a large bowl, shift flour, sugar and salt. Then add softened butter. Break with hands and mix all the ingredients together.
  2. 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.)
  3. 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.
  1. Pre-heat the over to 200 degree C (390 degree F).
  2. 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.
  3. 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.
  4. Cool down for several minutes and then take out from the moulds. Serve when still hot.

Recipe Video

Recipe Notes

The Nutrition Facts is based on each single egg tart.

Nutrition Facts
Egg Tart Recipe—Hong Kong Style
Amount Per Serving
Calories 142 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 70mg23%
Sodium 102mg4%
Potassium 43mg1%
Carbohydrates 16g5%
Sugar 7g8%
Protein 3g6%
Vitamin A 245IU5%
Calcium 21mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
egg tart recipe-Hong Kong style
egg tart recipe-Hong Kong style

Filed Under: dessert and bakery, dim sum, egg and dairy, Featured, Recipes, video

« Sesame Balls-Jian Dui
Chinese Sticky Rice Recipes-Two Ways »

You may also like

Chinese egg foo young

Egg Foo Young

grass jelly drink

Grass Jelly (cincau)

Scallion oil noodles

Scallion Oil Noodles

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.

  1. Kim | Mom, Can I Have That? says

    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 says

      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 says

    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 says

      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 says

    May 5, 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 says

      May 6, 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 says

    May 9, 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 says

      May 9, 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 says

    May 11, 2015 at 4:14 am

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

    Reply
    • Elaine Luo says

      May 11, 2015 at 7:19 am

      Thank you!

      Reply
  6. Dizel Chan says

    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 says

      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 says

    August 5, 2015 at 11:33 am

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

    Reply
    • Elaine says

      August 5, 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 says

    November 21, 2015 at 6:21 am

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

    Reply
  9. C says

    January 4, 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 says

      January 4, 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 says

    January 31, 2016 at 2:50 pm

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

    Reply
Newer Comments »

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Taiwanese Salt and Pepper Chicken-Yan Su Ji

Taiwanese Salt and pepper chicken-Basil peppercorn chicken

Milk Bread

milk bread-China Sichuan Food

Shrimp Egg Foo Young

shrimp egg foo young | chinasichuanfood.com

Chinese Pantry

steamed chicken with black bean sauce|chinasichuanfood.com

Steamed Chicken with Black Bean Sauce

Century eggs|chinasichuanfood.com

Century Eggs

Five Spice Powder—Basic Homemade Version

Chinese Five Spice Powder—Basic Homemade Version

hawthorn Jam recipe

Hawthorn Jam Recipe

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2021 · Privacy Policy

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in