Hong Kong egg tarts
Hong Kong egg tarts, from above
Non vegEggHong Kong

Hong Kong egg tarts

Buttery crust, wobbly golden custard. Eat one warm and you'll understand the queues.

75 minTime
4 gProtein each
mildSpice
Tea time in Hong Kong2 chapters · 1 min read

Make it your way

Grandma's wayShortcrust tarts with a smooth, sweet egg custard.
The original
180kcalsame
4 gproteinsame
0 gfibresame
75minutessame

Hong Kong dan tat.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Butter120 g, cold, cubed
Sugar⅓ cup, divided
Salta pinch
Egg3, 1 for the crust, 2 for the custard
Water⅓ cup plus 1 tbsp, hot
Milk⅔ cup (evaporated milk is traditional)

Method

5 steps
  1. 1Rub the butter into the flour, 2 tbsp sugar and salt until crumbly. Add half a beaten egg and press into a dough. Chill 30 minutes.
  2. 2Dissolve the remaining sugar in the hot water and cool. Whisk in the remaining eggs and milk and strain.
  3. 3Press the dough into 12 tart tins, thin and even, coming slightly above the rim.
  4. 4Fill each shell almost to the top. Bake at 200°C for 10 minutes, then 180°C for 10 to 12 minutes.
  5. 5Cool 10 minutes before unmoulding. Best eaten warm.
Serve it like this

Serve warm on a plate lined with paper, two per person, with Hong Kong milk tea or a strong cup of chai.

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Make it a meal

What goes with Hong Kong egg tarts: a bread or rice, a side, something to drink and something sweet.

A little snack Char siu bao120 min
A little snack Curry fish balls20 min
To drink Hong Kong milk tea15 min
To drink Masala chai10 min
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