Egg Tarts Hong Kong Style 港式蛋撻

How many egg tarts can you eat in one sitting? Think about that creamy filling and crispy cookie crust of a Hong Kong egg tart — each of my kids can easily eat 2 to 3 of them and will ask for more! There are so many versions of egg tarts, from Hong Kong style to Portuguese, from cookie crust to flaky pastry — they are all delicious and irresistible. Today I’m sharing my Hong Kong-style cookie crust egg tarts (港式蛋撻). This recipe makes 30 tarts.

Cookie Crust Ingredients 曲奇皮材料

• 265g softened salted butter, room temperature (室溫有鹽牛油)
• 100g powdered sugar (糖霜)
• 65g egg (蛋)
• 450g cake flour (低筋粉)

Egg Custard Ingredients 蛋漿材料

• 345ml hot water (熱水)
• 145g sugar (糖)
• 350g egg, beaten (蛋，已打散)
• 180ml milk or evaporated milk (奶或花奶)
• 1/4 tsp pure vanilla extract (純雲尼拿香精)

Tools

7cm tart molds (撻模).

How to Make the Cookie Crust

1. Mix butter and powdered sugar well with an electric mixer on medium speed until light yellow.
2. Add half the egg and mix until combined, then add the rest and continue mixing until fully combined. Add the vanilla extract and mix well.
3. Sift the cake flour. Add half to the butter-egg mixture and mix well, then add the rest and mix until it comes together as a soft dough.
4. Divide the dough into 29g balls and press each ball into a tart mold, covering the bottom and going slightly higher than the edges. Use your thumb and index finger to shape the edge, then tap gently with your index finger so the edge is even all around. (See the video above for the pressing technique!)
5. Refrigerate the shells for at least a couple of hours — I usually make them the night before and keep them in the fridge overnight covered with a clean towel.

How to Make the Egg Custard Filling

1. Whisk the hot water and sugar until the sugar melts.
2. Add the milk to the water.
3. Add the beaten egg and vanilla extract, mix well.
4. Strain the filling through a sieve (twice for extra smoothness). Fill each chilled shell with 31g of custard. Place all tarts on a baking pan for easy transport.
5. Preheat the oven to 400°F (205°C) for 15 minutes. Bake the tarts for 10–11 minutes, then lower the temperature to 325°F (160°C) WITHOUT opening the oven and bake 5 more minutes. Turn off the oven and do NOT open it — let the tarts rest inside for 5–7 minutes. Then crack the oven door open, rest 3 minutes, and take the tarts out. Unmold carefully once slightly cooled. Enjoy!

Tips

1. Use the mixer for the first half of the flour, then mix by hand for the second half. Do not overmix or the dough will develop gluten.
2. Chilling the shells dehydrates them slightly for a crispier crust and easier release. You can also make the custard ahead and rest it in the fridge overnight — most bubbles will disappear and the tart surface will bake up smooth. Pop any remaining bubbles with a toothpick before baking.
3. IMPORTANT: Do NOT poke holes in the bottom of the shells, or the custard will leak through and the tarts will stick to the molds.
4. Resting with the oven door cracked prevents a sudden temperature drop, which keeps the custard from sinking.
5. Halve the recipe for 15 tarts, or divide by three for 10.
6. I use whole milk for a creamier custard.
7. Reheat leftovers in a toaster oven for 3–4 minutes — good as fresh!

If you try these, tell me how many you ate in one sitting! 😋

Shop This Recipe

• Amytalk 12-Pack Egg Tart Molds (2.6″, carbon steel)
• Bezall 20-Pack Egg Tart Molds (2.75″, aluminum)
• Xylarnoveth 8-Pack Pastel de Nata Tins (nonstick carbon steel)
• Cuisinart 3-Piece Fine Mesh Strainer Set (for silky custard)
• Taylor 11lb Digital Glass-Top Kitchen Scale

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