Hong Kong styled egg tarts Recipe


Holidays are the perfect times for me to embark on egg-citing baking adventures!

I absolutely love egg tarts, especially their crusty pastry shells and their beautifully yellow, smooth and soft delectable filling. 

To be honest, the steps for baking egg tarts are quite manageable and if you follow the amounts mentioned below, you'll be guaranteed to get the perfect pastry crust and custard filling. (Don't be lazy! Take out your electronic balance to measure the amounts. Be exact!)

(For 16 egg tarts)

Pastry crust:
- 280g plain flour
- 2 tbsp icing sugar
- 2 egg yolks
- 1 egg white
- 150g salted butter

Custard filling:
- 75g castor sugar
- 75ml hot water
- 2 whole eggs
- 125ml fresh milk
- 1/4 teaspoon vanilla extract
- a pinch of salt


1. For pastry, cream butter together with icing sugar, egg yolk and egg white using an electric mixer.

2. Add in the flour and mix well. Knead to make dough. If dough is too wet or oily, add more flour.

3. Wrap dough in cling wrap and chill in fridge for 15 minutes.

4. Afterwards, cut into small pieces, roll into dough balls and flatten it in aluminium tart shells. You can decorate it in whatever way you wish. 

5. Place in fridge for 30 min.

6. In another bowl, add castor sugar into hot water and mix till completely dissolved. Set to cool.

7. Add eggs, milk, vanilla essence and salt into sugar water and mix.

8. Sieve mixture.

9. Pour mixture into tart shell.

10. Bake at 180 degrees celsius for 25 minutes. 

11. Serve.

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