Egg Tarts Hong Kong Style 港式蛋撻
Hong Kong-style cookie crust egg tarts with creamy custard filling. Makes 30 tarts.
Equipment
- 7cm tart molds 撻模
- electric mixer
- baking pan
Ingredients
Cookie Shells 曲奇皮材料
- 265 g softened salted butter (room temperature) 室溫有鹽牛油
- 100 g powdered sugar 糖霜
- 65 g egg 蛋
- 450 g cake flour 低筋粉
Egg Custard 蛋漿材料
- 345 ml hot water 熱水
- 145 g sugar 糖
- 350 g egg (beaten) 蛋 (已打散)
- 180 ml milk or evaporated milk 奶或花奶
- 1/4 tsp pure vanilla extract 純雲尼拿香精
Instructions
Cookie Shells
- Mix butter and powdered sugar well with electric mixer on medium speed.
- Add 1/2 of the egg until combined, then add the rest and continue mixing until fully combined. Add vanilla extract, mix well.
- Sift cake flour; add 1/2 to the butter-egg mixture, mix well, then add the rest and mix until a soft dough forms.
- Divide dough into 29g balls; press into tart molds covering the bottom and slightly above the edges. Shape edge into an A with thumb and index finger; tap edges even with index finger.
- Refrigerate shells at least a couple hours (overnight covered with a clean towel works).
Custard
- Whisk hot water and sugar until melted.
- Add milk.
- Add beaten egg.
- Strain through a sieve; fill each chilled shell with 31g custard. Place tarts on a baking pan.
- Preheat oven 400°F/205°C for 15 min. Bake 10–11 min, then lower to 325°F/160°C WITHOUT opening the oven; bake 5 more min. Turn off oven, do NOT open; rest 5–7 min. Crack oven open, rest 3 min, then remove. Unmold when slightly cooled. Enjoy!
Notes
- Mixer for first half of flour, hand for second half at step 3. Don't overmix (develops gluten).
- Chilling dehydrates shells slightly = crispier + easier release.
- IMPORTANT: Do NOT poke holes in shell bottoms — custard leaks and sticks.
- Resting with oven cracked prevents sudden temp drop = no sunken custard.
- Halve for 15 tarts or divide by 3 for 10.
- Whole milk = creamier custard.
- Reheat leftovers in toaster oven 3–4 min — like fresh!