Hong Kong Egg Tarts are a traditional Chinese dessert that always features on Dim Sum menus. This recipe is for the busy, time-poor home chef who doesn’t have time to make the pastry from scratch. Enjoy this cheat’s Egg Tarts recipe with some Jasmine tea for breakfast or for a snack.
INGREDIENTS
5
RECIPE STEPS
7
TOTAL TIME
1 h
About Hong Kong Egg Tarts
These melt-in-your-mouth sweet treats were influenced by both Portuguese and British tarts. When the Portuguese arrived in Macau, they brought with them Pastéis de Nata. Pastéis de Nata use a puff pastry as well but the custard has a scorched, caramelised texture.
When the locals in Macau and Hong Kong started to make these delectable dim sum staples, they took on both Portuguese and British influences. They kept the flaky pastry shell but instead of a scorched custard filling, they went with the smooth, light yellow custard akin to that of the British Custard Tart.
Where do you find Egg Tarts now?
These days egg tarts are a very popular dessert enjoyed by all from the Dim Sum Auntie’s cart in Chinese restaurants. Who else has to have one of these along with mango pudding and a custard egg bun when having a Hong-Kong inspired brunch? I wanted to make my own at home so I could binge on these without judgement. Yes, they are so binge-worthy.
Star Ingredient
eggs (dizef)
Eggs are a vital ingredient in a wide variety of baked goods. They are found in many sweets from cookies and cakes to meringues and pastry cream.
READ MORE: The different ways that you can use eggs in your recipes →
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Other Ingredients
- Puff Pastry, store bought
- Milk
- Water, boiling
- Caster Sugar
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
My biggest tip for making these is to make sure you poke tiny holes in the bottom of the pastry. Otherwise, the pastry will puff up while baking and cause the tart to invert. In turn, all the delicious tart filling will spill out.
I personally think it tastes just as nice with store bought pastry, but if you had the time and want to experience the joy of making your own pastry, check out my puff pastry recipe. Let me know how you go in the comments below.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Hong Kong Egg Tarts.
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Scroll to the bottom for the printable recipe card
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Printable Recipe Card
Hong Kong Egg Tarts (港式蛋挞)
Ingredients
- 4 sheets puff pastry store bought, or try making your own with my puff pastry recipe
- 5 eggs
- 80 ml milk
- 165 ml water boiling
- 5 tbsp caster sugar
Complete Recipe Steps
- Preheat oven to 200°C or 390°F.
- Use a cookie cutter that is slightly wider than each small tart mold to cut out pieces of round pastry. If you don't have tart molds, you can use a 12 cup muffin tin.
- Put the cut pastry into a mold or tin. Lightly press the pastry onto the surface of the mold, especially the sides and bottom. Use a toothpick to poke holes in the bottom of the pastry so it doesn't rise.
- Trim the sides with a butter knife or small, blunt knife.
- Dissolve the sugar in the water to make a simple syrup. Let it cool to room temperature.
- Beat the eggs for a minute.
- Add the milk and syrup to the egg, mixing well.
- Filter the mixture twice to remove any lumps.
- Fill each empty pastry shell three quarters of the way up (75% full).
- Bake at 200°C / 390°F for 15 minutes, then reduce the heat to 180°C / 356°F for another 10 minutes.
- Leave the oven door ajar for five minutes before removing the egg tarts.
