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Delicious Hong Kong Egg Tarts (港式蛋撻)

With a smooth egg custard sitting inside a crumbly, buttery tart crust, these Hong Kong egg tarts give you a mouthful of happiness. You don’t even need a mixer for this recipe!
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Prep Time 30 minutes
Cook Time 25 minutes
Rest Time 45 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Hong Kong
Servings 9 egg tarts

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.

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