How to Make Perfect Hong Kong Egg Tarts: A Flaky and Creamy Delight
Hong Kong egg tarts are a beloved treat that combines a flaky, buttery crust with a velvety custard filling. These pastries are a staple during Chinese New Year celebrations and hold a special place in many households. Their golden custard and delicate texture make them a standout dessert for all ages. Making these egg tarts at home is a fun and rewarding activity that can become a cherished family tradition. Let’s dive into this classic recipe and create the perfect Hong Kong egg tarts!
Ingredients
For the Pastry Crust:
1 3/4 cups (220g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, cold and cubed
1 large egg yolk
2-3 tablespoons cold water
For the Custard Filling:
3 large eggs
1/2 cup (100g) granulated sugar
3/4 cup (180ml) whole milk
1/4 cup (60ml) evaporated milk
1 teaspoon pure vanilla extract
Instructions
Step 1: Prepare the Pastry Crust
In a large mixing bowl, combine the flour and sugar.
Add the cold, cubed butter and rub it into the flour mixture until it resembles coarse crumbs.
Mix in the egg yolk and gradually add cold water, one tablespoon at a time, until the dough comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Make the Custard Filling
In a medium bowl, whisk together the eggs and sugar until well combined.
Add the whole milk, evaporated milk, and vanilla extract. Mix until smooth.
Strain the mixture through a fine mesh sieve to remove bubbles and ensure a silky texture. Set aside.
Step 3: Assemble the Egg Tarts
Preheat your oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.
Cut out circles slightly larger than your tart molds and press the dough into each mold, trimming any excess.
Pour the custard filling into each tart shell, filling them almost to the top.
Step 4: Bake the Egg Tarts
Place the tarts on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the custard is set and the tops are lightly golden.
Remove the tarts from the oven and let them cool in the molds for 10 minutes before transferring them to a wire rack.
Cook and Prep Times
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 tarts
Baking Pro Tips
Chill the Dough: Keeping the dough cold ensures a flaky crust.
Strain the Custard: This step removes bubbles and creates a silky-smooth filling.
Prevent Overbaking: Watch for slight jiggle in the custard when removing the tarts from the oven; they will firm up as they cool.
Customize the Size: Use smaller molds for mini egg tarts or larger ones for fewer, bigger treats.
Hong Kong egg tarts are more than just a dessert; they are a delightful connection to tradition and festivity. The flaky crust and creamy custard make them a crowd-pleaser, perfect for Chinese New Year celebrations or any special occasion. Pair them with almond pineapple cookies or red bean paste cookies for a dessert table that impresses. Gather your ingredients, bring your family together, and enjoy the joy of baking these iconic treats at home!