If you’ve ever been to Hong Kong before, you probably have had their egg tart already. You can’t miss those little beauties as they are one of the most popular desserts or even snacks in the country. They are delicious and very satisfying, especially if you are craving really bad for something sweet.
The perfect egg tart may seem difficult to make, but this recipe that we are going to highlight is quite easy to follow. It’s no-fuss. I promise!
It was in the 1920s when egg tart was first introduced to China by the British. This silky-smooth egg custard resembles the Portuguese tart, except that the Hong Kong style is less dense, and the crust is thinner. The ones that originated in Portugal are made with egg yolks and heavy cream.
I myself enjoyed this treat when I visited Hong Kong and Macau a few years ago. They are so addicting! I’m sure everybody to whom you will serve this dessert will enjoy every bit of it. You can match it with a cup of hot coffee or tea. Since they are not really that hard to make, you can consider making them if you are hosting a party. You can also store them in the fridge so that you can enjoy them at any time.
This Hong Kong Style Tart recipe is lightly sweetened. You can also reduce the amount of sugar on the crust as well as on the filling, depending on how sweet you want your dessert to be.
3 c. all-purpose flour
10 large eggs (beaten)
1 c. confectioner’s sugar
1 c. butter
2 dashes vanilla extract
1 c. evaporated milk
2/3 c. white sugar
1 1/2 c. water
- Combine the flour and confectioner’s sugar in a medium bowl and then add the butter. Stir in egg and vanilla until the mixture forms a dough.
- Start shaping the dough into 1 1/2 inch balls and then press them into tart molds. The edge should be in A shape.
- Preheat oven to 450 degrees Fahrenheit.
- In a medium saucepan, combine the water and sugar and then bring it to a boil. Once the sugar is fully dissolved, remove from heat and let cool to room temperature.
- Use a sieve to strain the eggs and add to the sugar mixture. Stir in vanilla and evaporated milk. Use the sieve to strain the filling and then fill the tart shells.
- Bake for about 20 minutes or until golden brown and the filling has puffed up.
- The batter should be slightly moist. If you see that it is too dry, add more butter. If it is too greasy, though, add some more flour.
- When pressing the dough into the tart molds, be sure that it covers the bottom and goes higher than the sides.
- You can substitute evaporated milk with whole milk.
If you are making a huge batch and you want to store the egg tarts, simply put them in an airtight container and refrigerate. They should be good for up to 3 days. When you are ready to eat, reheat the egg tarts in the oven for about 5 minutes.