200 g plain flour
300 g butter
250 g plain flour
½ tsp of salt
100 g ice water
(Egg filling can be substituted with cheese filling or pandan flavoured egg filling)
100 ml milk
165 ml water
80 g sugar
egg tart molds
The silky-smooth egg custard nestled into a flaky baked tart shell is a dim sum staple in Hong Kong. Egg tarts were first introduced to Southern China by the British in the 1920s, where it eventually took over the Hong Kong Cantonese cuisine by storm. Varying from Portuguese egg tarts that utilize egg yolks and heavy cream, Hong Kong egg tarts are less dense, with a thinner crust.
If you are not sure about how to make the perfect egg tarts, fret not! Our Hong Kong egg tart recipe will have you recreating the warm Hong Kong egg tarts that you can get at Chinese bakeries right at your very own kitchen. With the end product resembling that of its Portuguese cousin, baked to golden perfection, this Hong Kong egg tart recipe has the perfect egg to pastry ratio. This no-fuss recipe will make a batch of buttery and flaky tarts filled with delicious and smooth egg custard, with caramelized sugar patches that will have you drooling as they bake in the oven.
You can refrigerate the egg tarts in an airtight container after they have completely cooled. The tarts can be refrigerated for up to 3 days. Before serving, heat the egg tarts in a preheated oven at 140ᵒC for no more than 5 minutes, or until warm to the touch.
The milk can be substituted with evaporated milk, or if you would prefer a sweeter custard, try sweetened condensed milk. Be sure to give the custard a taste before baking. If the filling is too sweet, balance the flavors out with some lemon juice.
Of course! Using lard or vegetable shortening instead of butter will make the pastry flakier and more flavorful. Though many pastry chefs now prefer to utilize butter for a crunchier bite, mixing both butter and lard would work perfectly too.
1. Chill the butter: To ensure that the butter does not melt at room temperature while it is being worked into the dough, place the pastry in the freezer for a few minutes. Once the butter has hardened, continue with the folding.
2. Leave the pastry to rest: When the fat/oil dough is rolled with the water dough, the pastry must be left to rest in the refrigerator for at least 20 minutes between every fold. As much as it is tempting to continue folding the pastry, the dough must be firm enough for the next fold.
3. Give it an extra dose of flavor: Tweak this Hong Kong egg tart recipe by adding the seeds of 1 vanilla pod or a dash of vanilla extract to the custard filling for an aromatic custard. Try adding a 5g of custard powder to the pastry’s water dough for a smoother crust that will melt in your mouth.
| You can use puff pastry sheets for the tart shells
| To make oily dough, you can also use your fingers to rub in the butter if you do not have a food processor
| You may wish to put fillings in the tart shells before pouring in the egg mixture too.
| You can tell when sugar is dissolved in the egg mixture once you don’t hear a “sandy” sound
| Piercing the bottom of the pastry with a fork prevents the bottom of the pastry from rising during baking.