Sweet Hong Kong Egg Tarts with Buttery Crust
Experience the sweet, creamy essence of traditional Hong Kong egg tarts with a homemade buttery crust that simply melts in your mouth.
Preparation
Get these tasks done before you start cooking.
Preparing the Buttery Crust
- 1
Mix Dry Ingredients
In a large bowl, combine flour, confectioners' sugar, and salt.
- 2
Cut in Butter
Cut in butter until mixture resembles coarse crumbs.
- 3
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
- 1
Dissolve Sugar
In a saucepan, dissolve sugar in water over low heat. Let cool.
- 2
Combine Eggs and Milk
In a large bowl, whisk eggs and evaporated milk. Stir in vanilla and cooled sugar syrup until well combined.
Tip: Avoid mixing the custard too vigorously to prevent bubbles.
- 3
Strain Custard
Strain the mixture to ensure a smooth custard.
Tip: Using a sieve for the custard results in a smooth and silky texture.
How to Make Sweet Hong Kong Egg Tarts with Buttery Crust
Total time: 2 h · Yields 4 servings
- 1
Making the Crust
Preheat oven to 350°F (175°C). Press dough evenly into tart shells.
- 2
Baking the Crust
Place tart shells on a baking sheet and bake for 10 minutes.
- 3
Filling the Tarts
Pour strained custard into the pre-baked shells, filling them close to the top.
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