Hong Kong Egg Tart

Name: Hong Kong Egg Tart
Prep time: 25 min
Cook time: 30 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 1/4 cups all-purpose flour (about 156 g); 1/4 cup unsalted butter, softened (about 57 g); 1/4 cup powdered sugar (about 30 g); 1/4 teaspoon salt; 1 large egg yolk; 2 tablespoons cold water; 3/4 cup milk (whole milk recommended, 180 ml); 1/4 cup granulated sugar (about 50 g); 2 large eggs; 1 teaspoon vanilla extract

There’s a warm, buttery aroma that fills the kitchen the moment a tray of Hong Kong egg tarts comes out of the oven — a scent that’s at once nostalgic and electrifying. The first bite is a contrast of crisp, flaky pastry giving way to silk-smooth, slightly wobbly custard with a delicate sweetness and a subtle vanilla perfume. Each tart is small enough to pop in one bite or luxuriate over with tea, leaving a whisper of creamy egg and caramelized edges on the palate.

This recipe is perfect for cozy weekend breakfasts, a light dessert after a Cantonese-style dinner, or a crowd-pleasing treat for gatherings and festive afternoons. If you’re short on time but want something that looks (and tastes) like it came from a bakery, these tarts deliver — quick to assemble, impressive to present. If you enjoy exploring egg-forward dishes, you might also like this easy 10-minute gyeran bap (Korean egg rice) for a savory counterpart.

At a Glance

Prep Time: 25 minutes (plus 30 minutes chilling time for dough, optional)
Cook Time: 25–30 minutes (total: shells + custard bake)
Total Time: about 55–60 minutes (not including dough chill)
Servings: Makes about 6 tarts
Difficulty Level: Easy–Moderate (basic pastry technique)

Nutrition Highlights

Estimated nutrition per serving (1 tart). Values are approximate and calculated using USDA nutrient profiles; actual values vary with ingredient brands and exact portion sizes.

Calories: ~270 kcal
Protein: ~6 g
Carbohydrates: ~35 g
Fat: ~11 g
Fiber: ~0.8 g
Sodium: ~120–200 mg

These estimates are based on typical values from USDA FoodData Central and are intended as a guide. For medical or strict dietary concerns, consult resources like the USDA or your healthcare provider for precise tracking.

Why You’ll Love It

Irresistible contrast: The crisp, buttery shell paired with delicate, custardy filling is instantly gratifying.
Crowd-friendly: Small, individual tarts make them perfect for serving at tea, brunch, or parties — everyone can have their own.
Comfort with tradition: Hong Kong egg tarts are a beloved dim sum and bakery classic; making them at home connects you to that food culture and creates warm memories.
Flexible and approachable: The method is forgiving; you can adapt pastry styles (shortcrust or puff) or tweak sweetness to taste.

Method & Process

Ingredients (exact quantities)

1 1/4 cups (about 156 g) all-purpose flour
1/4 cup (about 57 g) unsalted butter, softened
1/4 cup (about 30 g) powdered (confectioners’) sugar
1/4 teaspoon salt
1 large egg yolk
2 tablespoons cold water
3/4 cup (180 ml) milk (whole milk recommended)
1/4 cup (about 50 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract

Optional ingredients and substitutions

Use 2 tablespoons melted butter plus 2 tablespoons vegetable shortening in place of softened butter for a slightly flakier crust.
Substitute low-fat milk for whole milk for lower fat (custard will be less rich).
Use a ready-made tart shell or puff pastry for a shortcut.
Add a small pinch of nutmeg or a drop of almond extract for a different aroma.

Step-by-step instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the flour, powdered sugar, and salt. Add in the softened butter and mix until the mixture is crumbly and resembles coarse sand.
Add the egg yolk and cold water, mixing until the dough forms a cohesive ball. Do not overwork—stop when it just comes together.
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut circles to fit your tart molds (six 3–3.5 inch molds). Press the circles into the molds, trim excess, and dock lightly with a fork.
Bake the shells for about 10 minutes, or until slightly golden. Remove and let cool slightly.
In another bowl, whisk together the 2 large eggs, granulated sugar, milk, and vanilla until the sugar dissolves and the mixture is smooth.
Strain the custard through a fine sieve into a measuring cup to ensure a silky fill (optional but recommended). Fill each pre-baked tart shell about 3/4 full.
Bake for another 15–20 minutes, or until the custard is set with a slight wobble in the center and lightly browned or caramelized on top.
Allow the tarts to cool in the pan for several minutes, then transfer to a rack. Serve warm or at room temperature. Enjoy your delicious Hong Kong egg tarts!

Practical tips for success

Avoid overmixing the dough: overworked gluten yields tough crusts. Mix until just combined.
Chill dough for 30 minutes if it feels soft—this helps maintain shape when rolling.
Straining the custard removes any lumps or air bubbles for a smooth finish.
Watch the custards in the final minutes of baking; ovens vary. The center should still have a slight jiggle—carryover heat will finish it.
If the tops brown too quickly, tent with foil and continue baking until set.

For creative inspiration while you work with egg-based fillings, try pairing techniques from this savory avocado egg stuffed portobello mushrooms recipe (useful for ideas on tempering eggs and balancing moisture).

Best Pairings

Classic pairing: A cup of strong Hong Kong-style milk tea or English breakfast tea balances the sweetness and cleanses the palate.
Brunch spread: Serve alongside fresh fruit, yogurt, and light sandwiches for a celebratory brunch.
Dessert pairing: Add a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for an indulgent finish.
Presentation tip: Garnish with a dusting of powdered sugar or a few candied orange zest strips for visual contrast.

Storing Leftovers

Room temperature: Best eaten within 1 day at room temperature when covered (custard quality declines quickly).
Refrigeration: Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.
Freezer: You can freeze baked tart shells (without custard) for up to 2 months. Thaw, then fill and bake custard as directed. Freezing filled tarts is not recommended (custard texture suffers).

Insider Secrets

Temper the filling: If your milk is cold and eggs room temperature, whisking them together gently helps avoid curdling; sieving the mixture removes foam and ensures silkiness.
Don’t overbake the custard: Look for a slight wobble; overbaking yields a rubbery texture.
Butter temperature: Use butter just softened (not melted) for optimum crumbly shortcrust. If it melts, the dough will be greasy and hard to handle.
Shell thickness: A too-thin shell will collapse under custard; aim for uniform 1/8-inch thickness for even baking.
Caramelized tops: If you want more pronounced browning, use a small kitchen torch to lightly caramelize the custard tops after cooling a bit (optional).

Fun Flavor Ideas

Citrus-Infused: Add 1 teaspoon finely grated lemon or orange zest to the custard for a bright citrus lift.
Coconut Twist: Replace 1/4 cup of the milk with coconut milk for a tropical note that pairs beautifully with the egg custard.
Matcha Variation: Stir 1/2–1 teaspoon culinary matcha into the custard for a green-tea egg tart with elegant color and earthy flavor.
Vegan/Lower-dairy option: Use a silken tofu and coconut milk base blended with a bit of turmeric for color (baking times and texture will differ).
Gluten-free crust: Use a gluten-free all-purpose blend designed for pastries in place of flour; chill well before rolling.

Recipe Q&A

Q: Can I make the dough ahead of time?
A: Yes — you can make and chill the dough for up to 48 hours, or freeze it for up to 1 month. Thaw in the fridge before rolling.

Q: My custard cracked or curdled — what happened?
A: This usually happens when the filling is overwhisked or the oven is too hot. Bake gently and strain the mix; bake until just set.

Q: Can I use puff pastry instead of shortcrust?
A: Absolutely. Puff pastry makes a flakier, lighter shell; prebake briefly before filling, and monitor baking time since it may brown faster.

Q: How can I make these less sweet?
A: Reduce the granulated sugar in the custard by 10–25% to taste; the custard will still set but with a subtler sweetness.

Q: Are there healthier swaps?
A: Use low-fat milk, reduce sugar, or make mini tarts to control portion size. Keep in mind texture and richness will change.

Conclusion

If you’ve ever wanted to recreate a bit of Hong Kong bakery charm at home, these egg tarts capture that buttery, custardy magic in a compact, satisfying package. Try them warm from the oven with a bold cup of tea, share them with friends, and don’t forget to tell us how yours turned out — post a photo or comment to join the community.

For a deep dive into the history and regional variations of Hong Kong egg tarts, check this comprehensive guide from The Woks of Life. For another detailed overview and baking tips, see the complete guide at Foodelicacy.