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Ingredients
- 16 pieces
Oil dough:
200 g plain flour
300 g butter
Water dough:
250 g plain flour1 egg
½ tsp of salt
100 g ice water
Filling:
5 eggs
(Egg filling can be substituted with cheese filling or pandan flavoured egg filling)
100 ml milk
165 ml water
80 g sugar
egg tart molds
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Hong Kong Style Egg Tarts
It might look difficult to recreate the perfect egg tart but we have the perfect no-fuss recipe of how to make a delicious and smooth Portuguese egg tart. Egg tarts are not an easy feat as we faced questions of how long can they last or how do we reheat egg tarts without it becoming a solid custard. Don’t worry, we have the right steps and help you need and forget about the calories, because our egg tart recipes are worth every single calorie.
- Hard
- 240 min
- 30 min
- 20 min
- 4 steps
- 11 Ingredients
- Hard
- 4 steps
- 11 Ingredients
- 240 min
- 30 min
- 20 min
The Ultimate Flaky Egg Tarts from Hong Kong
The silky-smooth egg custard nestled into a flaky baked tart shell is a dim sum staple in Hong Kong. Egg tarts were first introduced to Southern China by the British in the 1920s, where it eventually took over the Hong Kong Cantonese cuisine by storm. Varying from Portuguese egg tarts that utilize egg yolks and heavy cream, Hong Kong egg tarts are less dense, with a thinner crust.
If you are not sure about how to make the perfect egg tarts, fret not! Our Hong Kong egg tart recipe will have you recreating the warm Hong Kong egg tarts that you can get at Chinese bakeries right at your very own kitchen. With the end product resembling that of its Portuguese cousin, baked to golden perfection, this Hong Kong egg tart recipe has the perfect egg to pastry ratio. This no-fuss recipe will make a batch of buttery and flaky tarts filled with delicious and smooth egg custard, with caramelized sugar patches that will have you drooling as they bake in the oven.
Frequently Asked Questions about Hong Kong Egg Tarts
How long can I keep the Hong Kong Egg Tarts?
You can refrigerate the egg tarts in an airtight container after they have completely cooled. The tarts can be refrigerated for up to 3 days. Before serving, heat the egg tarts in a preheated oven at 140ᵒC for no more than 5 minutes, or until warm to the touch.
What can I substitute the milk with?
The milk can be substituted with evaporated milk, or if you would prefer a sweeter custard, try sweetened condensed milk. Be sure to give the custard a taste before baking. If the filling is too sweet, balance the flavors out with some lemon juice.
Can I use lard instead of butter for the pastry?
Of course! Using lard or vegetable shortening instead of butter will make the pastry flakier and more flavorful. Though many pastry chefs now prefer to utilize butter for a crunchier bite, mixing both butter and lard would work perfectly too.
Tips on How to Make the Perfect Egg Tarts
1. Chill the butter: To ensure that the butter does not melt at room temperature while it is being worked into the dough, place the pastry in the freezer for a few minutes. Once the butter has hardened, continue with the folding.
2. Leave the pastry to rest: When the fat/oil dough is rolled with the water dough, the pastry must be left to rest in the refrigerator for at least 20 minutes between every fold. As much as it is tempting to continue folding the pastry, the dough must be firm enough for the next fold.
3. Give it an extra dose of flavor: Tweak this Hong Kong egg tart recipe by adding the seeds of 1 vanilla pod or a dash of vanilla extract to the custard filling for an aromatic custard. Try adding a 5g of custard powder to the pastry’s water dough for a smoother crust that will melt in your mouth.
Instructions
-
Make oil dough
- Cut the chilled butter into small pieces
- Put the butter and flour in an electric food processor.
- Use the pulse function to mix them until it forms bridges and strands
- Remove it from the food processor, scoop out the oil dough with a metal spoon and place it on the water dough
- Wrap it in cling film, place it in chiller for 20min or until it becomes firm.
| You can use puff pastry sheets for the tart shells
| To make oily dough, you can also use your fingers to rub in the butter if you do not have a food processor
-
Make water dough
- Put the plain flour, egg and ice water in the electric food processor
- Mix them until they combine and form a ball
- Wrap it in cling film, place it in chiller for 20mins or until it becomes firm.
-
Roll out pastry
- Sprinkle some plain flour on table top
- Remove the cling film from the water dough, flatten the water dough to form a large square
- Place the oil dough in the center and fold the sides of the water dough over the oil dough. Make sure the water dough is fully covered by the oil dough. Flatten it with rolling pin.
- Wrap it in cling film and leave it in the chiller for 20mins or until it hardens.
- Remove from chiller, flatten it with rolling pin to about 3cm thick. Fold both ends of the dough toward the center like closing a book. Place it into the chiller again for 20mins. (If the dough is not wide enough, you can use the tri-fold method – fold 1/3 of the dough towards the right, and the remaining 1/3 towards the left).
- Repeat the folding process for 3 more times
- After the last repetition, flatten the dough to about 3mm thickness. Use a cookie cutter to cut out pieces of round pastry which are slightly larger than the area of the mold.
- Put the cut pastry into a mold. Lightly press the pastry onto the surface of the mold. Pierce few holes in the bottom with a fork.
- Trim the sides with a fork or a blunt knife.
-
Filling
- Melt the sugar with water to make a simple syrup. Let it cook.
- Beat the eggs for a minute
- Add the milk and syrup to the egg. Mix well.
- Filter the milk liquid twice to remove impurities and air bubbles.
- Fill each empty pastry shell up to 70%.
| You may wish to put fillings in the tart shells before pouring in the egg mixture too.
| You can tell when sugar is dissolved in the egg mixture once you don’t hear a “sandy” sound
-
Bake the tarts
- Preheat oven to 200⁰C.
- at 200⁰C for 15min. After that, reduce heat to 180⁰C and bake for another 10min. Leave the oven door open for 5min before removing egg tarts from the oven
| Piercing the bottom of the pastry with a fork prevents the bottom of the pastry from rising during baking.
Plate and Serve!
Serve hot.
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Ingredients
- 16 pieces
-
Oil dough:
200 g plain flour
-
300 g butter
-
Water dough:
250 g plain flour -
1 egg
-
½ tsp of salt
-
100 g ice water
-
Filling:
5 eggs
(Egg filling can be substituted with cheese filling or pandan flavoured egg filling)
-
100 ml milk
-
165 ml water
-
80 g sugar
-
egg tart molds
Nutrition
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