Description
Delight in the classic Hong Kong Egg Tart, a beloved dim sum dessert featuring a buttery, flaky pastry crust filled with a smooth, sweet egg custard. Perfectly baked to achieve a lightly golden crust and a silky, set filling, these tarts offer a delicate balance of textures and flavors that capture the essence of Chinese pastry traditions.
Ingredients
Scale
For the Pastry:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold and cubed)
- 2 tablespoons powdered sugar
- 1 egg yolk
- 2–3 tablespoons cold water
For the Custard Filling:
- â…“ cup granulated sugar
- ¾ cup hot water
- 2 large eggs
- â…“ cup evaporated milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour and powdered sugar. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and then gradually add cold water, one tablespoon at a time, mixing until the dough comes together into a cohesive ball.
- Chill the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up and make it easier to handle.
- Prepare the Sugar Syrup: Dissolve the granulated sugar in hot water, stirring until fully dissolved. Let the sugar water cool to room temperature.
- Make the Custard Mixture: In a separate bowl, whisk the two large eggs until smooth. Stir in evaporated milk and vanilla extract. Add the cooled sugar water to the egg mixture and stir well to combine. Strain this mixture through a fine mesh sieve to remove any lumps and ensure a silky custard filling.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the tart shells.
- Shape the Tart Shells: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Press the dough into tart molds or muffin tins, gently trimming any excess dough around the edges to create neat shells.
- Fill the Tarts: Pour the strained custard mixture into each tart shell, filling them about 80–90% full to allow room for slight expansion during baking.
- Bake the Tarts: Place the filled tart molds in the preheated oven and bake for 25–30 minutes, or until the custard filling is set and the crust turns a light golden brown. The filling should no longer jiggle significantly when gently shaken.
- Cool and Serve: Once baked, remove the tarts from the oven and let them cool in the molds. After cooling, carefully remove the tarts from the molds. Serve at room temperature or slightly warm for best flavor.
Notes
- For a shinier custard surface, gently tap the filled tart tray on your countertop before baking to release any trapped air bubbles.
- Avoid overbaking the tarts; overbaking can cause the custard to puff up excessively and crack, affecting texture and appearance.
- Ensure the dough is well chilled before rolling out to maintain flakiness and ease of handling.
- Straining the custard mixture is key to a smooth and creamy filling without lumps.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese, Hong Kong
