Sweet Hong Kong Egg Tarts with Buttery Crust
Delicate Egg Custard Encased in a Flaky Pastry
Experience the sweet, creamy essence of traditional Hong Kong egg tarts with a homemade buttery crust that simply melts in your mouth.
- 1 h 30 min
- 12 tarts
- Intermediate
Ingredients
For the Buttery Crust
For the Egg Custard Filling
Preparation
Preparing the Buttery Crust
Mix Dry Ingredients
In a large bowl, combine flour, confectioners' sugar, and salt.
Cut in Butter
Cut in butter until mixture resembles coarse crumbs.
Form Dough and Chill
Stir in egg yolk and cold water, mixing just until dough forms a ball. Wrap and chill for 30 minutes.
Preparing the Egg Custard Filling
Dissolve Sugar
In a saucepan, dissolve sugar in water over low heat. Let cool.
Combine Eggs and Milk
In a large bowl, whisk eggs and evaporated milk. Stir in vanilla and cooled sugar syrup until well combined.
Avoid mixing the custard too vigorously to prevent bubbles.
Strain Custard
Strain the mixture to ensure a smooth custard.
Using a sieve for the custard results in a smooth and silky texture.
Cooking Process
Making the Crust
Preheat oven to 350°F (175°C). Press dough evenly into tart shells.
Baking the Crust
Place tart shells on a baking sheet and bake for 10 minutes.
Filling the Tarts
Pour strained custard into the pre-baked shells, filling them close to the top.
Plating & Serving
Sweet Hong Kong Egg Tarts with Buttery Crust
Sweet Hong Kong Egg Tarts with Buttery Crust
Plating & Serving
Present the tarts on a platter, and serve warm for the perfect bite.