Silky smooth custard egg fillings with crispy tarts pastry! Yummy Hong Kong style egg tart!!
Egg Tarts is always a classic desserts that are available in most Chinese Bakery or Yum Cha Restaurants. It is a must eat list when you go for Yum Cha. You can easily find egg tarts in places like China Town if your living in a Western Country.
This Hong Kong style egg tarts come with a combination texture of smooth and silky for the custard; crispy and buttery for the pastry. The egg custard is so soft that it melt in your mouth straightaway. The best way to eat it is to serve it warm, you can reheat the tarts in the oven the next day if there is any leftover 😉
This recipe can make approximately 20 standard tarts. I make 13 standard size tarts and 4 bigger one. So if you are using all the standard size tart moulds, you should be able to make 20 egg tarts.
Give it a go and have fun!!! Happy Baking!
To make this egg tart, we have to prepare the pastry and the custard fillings.
|Cook Time: |
|Pastry Ingredients:||Custard Fillings:|
|-1 1/2 cup plain flour + more for dusting|
– pinch of salt
– 1 tbsp sugar
-1 1/2 cup unsalted butter (room temp)
– 4 tbsp water
|– 3 eggs|
-1/2 cup sugar
– 1 cup hot water
-1/2 condensed milk
– 1 tsp vanilla extract
- In a bowl, mix in flour, salt and sugar. Slice the butter into small cubes and place in the bowl together with the dry ingredients. Use your fingers to slightly break the butter and incorporated it with the dry ingredients. Leave some chunks in the dough. Slowly add in the water until the dough is form into a ball.
- Cover the dough with plastic wrap and put in the freezer for 10 minutes.
- Place the dough on a lightly flour surface, use a roller to roll the dough into a rectangle. Try to roll on the same position not back and forth. Trim off the excess on the edge to make it nice and neat. Fold the dough into an envelope, turn it 90 degree and roll it out again. Fold into the same way, repeat the steps for one more time and cover the dough with plastic wrap then place in the freezer to chill for 10 minutes.
- Preheat oven to 200c and prepare the custard fillings. Mix 1/2 cup sugar with hot water, still it until sugar is fully dissolve. Set aside. Whisk eggs in a bowl, then add in condensed milk. Pour cool sugar water into the bowl then add vanilla extract. Strain the eggs mixture through a strainer.
- Again, place the dough on a lightly flour surface and roll it out. Cut the dough using the round cookies cutter or a small bowl, press the dough into the tart mould and continue until you finish all the dough. Fill the eggs filling into each tart shell (about half).
- Transfer to the oven and bake for 15 minutes at 200c. Reduce the temperature to 160c, open the oven door and place a wet towel to leave a gap between the door. Continue to bake for another 10 minutes until pastry slightly turn brown.
- Serve warm and enjoy!
Do not overfill the custard!! Some of my tarts pastry was brown as I have greedily pour more custard in the tarts shell to use up the custard sauce 🙄
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This recipe was adapted from thewoksoflife.com