Creamy, vanilla custard, buttery flaky crust- what’s not to love?! Like me, you may not have set foot in Hong Kong (yet!) so we’ll have to settle for these mouthwatering Hong Kong Egg Tarts that Claire is graciously teaching us to bake today! Yum! And the pretty fluted tart molds… SO cute!
When I (Claire) went to Hong Kong, I discovered a ton of delicious eats along the way. While I did gain a bit of weight from it, it was all worth it! From Chinese food down to street food, I was able to explore the ins and outs of the cuisines Hong Kong has to offer! From all the street food and restaurants I’ve been to, what got my heart was the Hong Kong egg tart. It was perfectly soft and with a flaky exterior that made it even better. With its creamy and sweet texture, this indulgent tart can be a side or dessert, found in many restaurants and streets around the country!
So that’s why I created my own Hong Kong egg tart recipe to share for all of you who want to have a taste of this favorite tart of mine.How to Make Hong Kong Egg Tart
Deliciously indulgent and creamy, this Hong Kong egg tart will surely match the real thing and make you feel like you were eating it hot off the streets of a busy city! Your family and friends will enjoy the flaky crust and sweet egg custard inside it!
- Pastry dough
- 230 grams of all-purpose flour
- 60 grams of icing sugar
- One medium egg
- 125 grams of unsalted butter, softened
- Half a teaspoon of vanilla extract (optional)
- Custard Filling
- Three medium eggs
- 60 grams of icing sugar
- 120ml of whipping cream
- 240ml of milk
- One teaspoon of vanilla extract
- Add the butter in the bowl then add the sifted icing sugar. Mix until it's smooth but not very fluffy. After that, add the egg and mix it all together thoroughly. Add in the vanilla extract if you want to, mixing it together again. Finally, add the flour in two to three different parts, icing it all together until it is slightly crumbly.
- Knead the flour mixture with the tips of your fingers until it takes the form of dough. Wrap it in parchment paper and let it chill in the fridge for about half an hour to lessen the stickiness of the dough and make it easier to form later on.
- Prepare the mold by spraying it with non-stick spray. Sprinkle some flour around the molds. You can also use butter instead of non-stick spray.
- Divide the dough into small portions (20 grams per piece). Flatten the dough with a plate or bowl. Line the dough on the mold evenly, without any air pockets. Remove any excess dough.
- Put the molds on the baking sheet, lining it with parchment paper and adding beans or rice to weigh the paper down. Allow the oven to reach 355 degrees Fahrenheit before placing it in the oven. Allow it to bake for five to seven minutes or until the dough is dry, slightly firm, and dark yellow.
- Remove it from the oven and cool. Letting it bake beforehand makes it crunchy. While letting it cool, it's time to make the filling.
- Mix the eggs and sugar until the sugar dissolves. Add the whipping cream and milk together. Add the vanilla extract as well, whisking it all together.
- Pass the mixture through a sieve to remove any lumps then pour it into the crust. Let it bake at 300 degrees Fahrenheit for 20 minutes. Take it out once the egg puffs begin to swell a bit.
- Let it cool for ten minutes before taking it out from the mold. Serve and enjoy!
I’ve been to many countries around the world, but the one thing that got my attention is the Hong Kong egg tart! It can either be a dessert, a side, or just a snack to satisfy your sweet tooth. With this tart, you’ll feel filled and maybe even grab more. And making this is a wonderful way to start exploring new cuisines from around the world!
I hope that this Hong Kong egg tart recipe opens your eyes to a new dessert to use for your meals or potluck. Let this recipe be the start of you exploring baking and become a baking lover like me with awesome recipes you will enjoy!
If you have any questions or would like to share your tips on making a Hong Kong egg tart, please comment down below. I would love to hear what you have to think.
Claire is the founder of SumoChef, and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. SumoChef is where she finds expression to her passion and she hope be able to contribute to your cooking experience through this. Be sure to follow her on Facebook, Twitter, Instagram