Hong Kong egg tarts (蛋撻 “daan tat”) are one of the beloved favourites to locals and signature must-try items to tourists. There are two types of crust: cookie crust or puff pastry crust. This recipe makes my personally preferred cookie tart crust with a crunchy and crumbly texture. Combined with the smooth-as-silk egg custard filling that melts in your mouth, these Hong Kong egg tarts are irresistibly delicious!
Table of contents
- What is the difference between Hong Kong egg tarts and Portuguese egg tarts?
- Ingredients for Hong Kong egg tarts
- How to make Hong Kong egg tarts
- Tips for making Hong Kong egg tarts
- Tips for making tart shells
- Why did the egg custard filling come out dry?
- Why is the egg custard filling not smooth?
- How to store egg tarts and how long do they last?
- More dessert recipes
What is the difference between Hong Kong egg tarts and Portuguese egg tarts?
While Hong Kong egg tarts have either shortbread/cookie-like tart crust or puff pastry tart crust, Portuguese egg tarts are always made of puff pastry. Unlike the smooth and silky top of the egg custard, Portuguese egg tarts have a caramelised top so they have a crispy texture over all surfaces. They are also sweeter than Hong Kong egg tarts.
Ingredients for Hong Kong egg tarts
For the cookie tart shell:
- Plain flour: This type of flour yields a perfect balance of flakiness and tenderness while maintaining the structure of the tart pastry.
- Icing sugar: Icing sugar makes the tart crust light and crispier! You could also use granulated sugar. The tart shells will come out crumbly and delicious too.
- Unsalted butter: This gives that classic buttery flavour to the tarts! Be sure to use unsalted butter softened at room temperature for better incorporation that results in an even-textured cookie crust.
- Egg: This adds structure, leavening, flavour and colour to the tarts, while holding the cookie crust together during baking.
For the egg custard filling:
- Egg: The main ingredient for making the egg custard.
- Water: Mixing in water will give you that smooth and moist texture.
- Granulated sugar: Adds a slight sweetness to the custard filling.
- Evaporated milk: This adds a hint of rich, creamy, and milky taste to the egg custard. It does make a huge difference in the flavour of the filling!
How to make Hong Kong egg tarts
Prepare the cookie tart dough
- Sift and mix together the plain flour and icing sugar.
- Add in unsalted butter at room temperature. Use your hands to break up the butter and mix until the mixture resembles coarse crumbs.
- Add in a half beaten egg and continue mixing until you get a smooth, pale yellow dough.
- Wrap the dough with cling film and chill for 30 minutes.
Prepare the egg custard filling
- Dissolve the sugar in water over medium heat. Set aside and let the mixture cool down.
- While cooling the mixture, take out the cookie dough from the fridge and divide into 9 pieces. Shape each piece into a ball then chill them for another 15 minutes.
- Beat together the eggs and evaporated milk, then gradually add in the cooled sugar water mixture while stirring constantly.
- Drain the custard filling over a stranger into a large measuring cup.
Shape the tarts
- Preheat the oven to 180ºC.
- Place the dough balls into the centre of tart moulds, then use your thumb to gently press the dough and push out from the centre while turning the mould.
- Place the tart shells onto a baking tray. Use a fork or toothpick to poke several holes on the tart pastry. Pour in the egg custard filling to 70-80% full.
- Carefully transfer the baking tray into a preheated oven at 180°C. Bake for 20-25 minutes.
- Once the tarts are baked, cool them down for 7-8 minutes before unmolding.
Tips for making Hong Kong egg tarts
Chill the pastry dough before shaping and baking.
Chilling the dough in the fridge allows the gluten in it to relax, making it easier to shape the tart pastry. This process also helps make the baked egg tarts crunchier and crispier.
Gently poke several holes on the surface of tart shells before baking.
This step is called “docking” the pastry dough. It allows steam to escape so the crust doesn’t puff up while baking, and instead stays flat against the tart moulds. Don’t poke through the dough pastry though, otherwise the egg custard will flow out of the tarts during baking.
Be careful not to overbake the tarts!
Pull out the tarts from the oven when the egg custard filling is still a bit jiggly in the centre when gently shaken. This is because the filling will harden after being cooled down, generating that melt-in-your-mouth soft and moist texture. Otherwise, you’ll run a risk of overbaking the tarts, and the egg custard will crack.
Tips for making tart shells
Spread out the dough evenly when shaping.
As you press and push out the dough from the centre, ensure the dough is evenly spread out so that you’ll get a nice, even layer of tart shell with egg custard filling inside.
Form an edge around the tart mould.
As you shape the tart shells, you should be able to form an edge around the mould with a height of around 1-2 mm tall. This makes it easier to unmold the tarts after baking!
Why did the egg custard filling come out dry?
You have overbaked the egg tarts. Unlike baking cakes, such as butter pound cake or sponge cake, egg tarts don’t work with a clean toothpick test. You’ll need to judge by its wiggle. As you slightly tilt the baking tray or cupcake mould, the filling will mostly stay still while the centre will be a bit jiggly. This means the egg tarts are baked enough. As they cool down, the residual heat will continue cooking the egg custard filling to produce a smooth-as-silk texture.
Why is the egg custard filling not smooth?
You might have beaten the egg custard mixture too hard so it’s too frothy. To achieve a smooth texture, drain the egg custard filling over a strainer and ensure there are no air bubbles before baking.
How to store egg tarts and how long do they last?
Store the egg tarts in an airtight container to keep them fresh. They’ll last for up to 2 days at room temperature and up to a week in the refrigerator. To reheat, air-fry them at 180ºC for about 6-8 minutes or bake them in the preheated oven for 10 minutes to retrieve the tart’s crunchiness.
These Hong Kong egg tarts bring together a buttery tart shell with a sweet, smooth, and creamy egg custard filling. Resembling the authentic taste of Hong Kong egg tarts from the local bakeries, you’ll want them for breakfast, dessert or anytime snacks!
More dessert recipes
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Delicious Hong Kong Egg Tarts (港式蛋撻)
Ingredients
For the tart pastry
- 200 g plain flour
- 75 g icing sugar
- 140 g unsalted butter softened at room temperature
- 1/2 egg beaten
For the egg custard filling
- 2 eggs
- 40 g sugar
- 120 ml water
- 50 ml evaporated milk
Instructions
Prepare the tart dough
- In a large bowl, sift the plain flour and icing sugar then use a whisk to mix them well.
- In a small bowl, beat an egg and set aside for later use.
- Add unsalted butter in room temperature into the flour mixture, then use your fingers to break up the butter cubes and mix for 3-4 mins or until the mixture resembles coarse crumbs – pale yellow crumbs that are about the size of peas.
- Add in half beaten egg and continue mixing for a further 3 mins, or until you get a smooth, pale yellow dough.
- Wrap the dough with cling film then transfer it to the fridge and chill for 30 mins.
Prepare the egg custard
- In a small pot, dissolve sugar in the water over medium heat, stirring occasionally. Transfer the sugar water into a measuring cup or a bowl to cool it down.
- Meanwhile, take out the cookie dough from the fridge and divide into 9 equal pieces. Shape each piece into a ball then transfer them back to the fridge and chill for a further 15 mins. Chilling the dough in the fridge lets the gluten in it relax, making it easier to shape the tart pastry, and this also helps make the egg tart crunchier!
- While chilling the dough balls, continue with the egg custard preparation. In a bowl, beat together 2 eggs and evaporated milk, then thoroughly whisk in the cooled sugar water.
- Drain the custard filling over a strainer into a large measuring cup to get rid of air bubbles and make the filling smoother.
Shape the egg tarts
- Place the dough balls into the centre of tart moulds of 7 cm diameter, then use your thumb to gently press the dough and push out from the centre while turning the mould. You’ll be able to form an edge around the mould, with a height of around 1-2 mm tall. This makes it easier to unmold the tarts after baking.
- Place the tarts onto a baking tray or cupcake mould. Use a fork or toothpick to poke several holes on the tart pastry. This avoids the tart pastry from puffing up in the oven. Pour in the egg custard filling to 70-80% full.
- Carefully transfer the baking tray into a preheated oven at 180°C. Bake for 20-25 mins.
- When they are baked, leave them to cool for 7-8 mins. To unmold, simply turn the mould upside down and pull it out from the edge.