Hong Kong Egg Tart Recipe (Chinese Egg Custard Tart, Bakery-Style)

Name: Hong Kong Egg Tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 175 gr cake flour; 1 tbsp powdered sugar; 100 gr unsalted butter; 1 egg yolk; 100 ml heavy cream; 85 gr condensed milk; 2 egg yolks; ½ tsp vanilla extract; ¼ tsp salt

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Hong Kong egg tarts are one of the most popular dim sum desserts, known for their flaky, buttery crust and silky smooth custard filling. Also called Chinese egg custard tarts, they are lighter and more delicate than Portuguese egg tarts, with a glossy, melt-in-your-mouth center. This bakery-style version brings that classic Hong Kong flavor right into your kitchen, warm, comforting, and impossible to stop at just one.

Hong Kong style egg tarts on a golden plate.

A Quick Look at the Recipe

🏷️ Recipe Name: Hong Kong Egg Tarts (Chinese Egg Custard Tarts)
⏱️ Ready In: ~ 55 minutes
🍽️ Serves: 10 pieces
🔥 Calories: 217 kcal (per piece)
🧾 Main Ingredients: Cake flour, sugar, flour, egg yolk, heavy cream, condensed milk, vanilla extract, salt.
🥗 Dietary Info: Halal
🧠 Difficulty: Easy, very simple steps.

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Hong Kong egg tarts are a classic dim sum dessert, known for their flaky, buttery crust and silky smooth custard filling. If you’ve ever paused in front of a Hong Kong bakery window, staring at rows of golden egg tarts, you know how hard it is to walk away with just one.

Also known as Chinese egg custard tarts, they are often compared to Portuguese egg tarts, but the two are quite different. Portuguese egg tarts use flaky puff pastry with a caramelized top, while Hong Kong egg tarts have a more delicate shortcrust-style pastry and a softer, smoother custard.

These Hong Kong egg tarts are one of the most popular treats you’ll find among Asian dessert recipes, especially in Chinese bakeries and dim sum menus.

If you enjoy Hong Kong egg tarts, you might also love other Chinese bakery favorites like wife cake and salted egg yolk pastry, or popular Asian treats such as Hokkaido cheese tarts and Taiwanese pineapple cakes.

These egg tarts are a staple in Hong Kong–style dim sum and Chinese bakeries, often enjoyed with tea or as a light dessert. You’ll commonly find them served alongside treats like mango pancakes or mango pudding, creating a simple yet satisfying dessert spread. This homemade recipe brings that familiar bakery flavor into your kitchen with easy-to-follow steps, perfect for afternoon tea or a cozy treat at home.

Why You Will Love This Recipe

Quick and easy to make – Simple ingredients and straightforward steps, no pastry-degree required.
Perfect for afternoon tea – Just right with a cup of hot tea, milk tea, or coffee when you need a little treat break.
Melt-in-your-mouth custard – The filling is smooth, silky, and gently sweet, exactly like bakery-style egg tarts and fresher.
Not overly sweet – Balanced and light, so one tart never feels like enough (oops).
Great make-ahead dessert – Ideal for gatherings, dim sum spreads, or when you want a fuss-free dessert ready to go.

Recipe Ingredients

Hong Kong egg tart ingredients with labels.

Ingredient Notes

Unsalted butter – Adds rich flavor and a tender crust. For a crunchier texture, replace part of the butter with margarine (about half and half works well).

Condensed milk – Sweetens and smooths the custard without extra sugar. You can also use homemade condensed milk, see my How to Make Condensed Milk guide.

Heavy cream – Gives the custard its signature silky, creamy texture and keeps it from tasting too eggy. Heavy cream is recommended for best results. Using milk will produce a lighter custard, but the texture will be less creamy.

Be sure to check out the full recipe and ingredient list below

How to Make Hong Kong Egg Tart

Step by step photos of mixing the ingredients for the crust.

STEP 1. Make the crust dough. In a mixing bowl, combine room-temperature butter, sifted cake flour, egg yolk, powdered sugar, and salt (Images 1–3). Mix until a soft dough forms. Divide the dough evenly into 10 portions and roll each into a smooth ball (Image 4).

Step by step photos of shaping the crust with a mold.

STEP 2. Shape the tart shells. Press each dough ball evenly into the tart molds using your fingers (Images 5–7). Make sure the base and sides are evenly covered. Lightly poke holes in the bottom of each crust with a fork to prevent puffing during baking (Image 8).

Step by step photos of making the custard filling for egg custard tart.

STEP 3. Prepare the custard filling. In a bowl, combine heavy cream, condensed milk, egg yolks, salt, and vanilla extract (Images 9–10). Whisk gently until just combined and smooth, avoiding too much air (Images 11–12).

Step by step photos of assembling the crust and filling for Hong kong egg tarts.

STEP 4. Fill and bake. Strain the custard mixture to ensure a silky texture (Image 13). Pour the filling into each prepared crust (Image 14). Bake in a preheated oven at 320°F (160°C) for about 40 minutes, or until the crust is lightly golden and the custard is just set (Image 15). Rotate the pan halfway through baking for even results. Let the egg tarts cool completely before removing them from the molds. Enjoy!

Pro Tips

Do not overmix the dough – Mix just until the dough comes together. Overworking it can make the crust tough instead of tender and crumbly.
Press the crust evenly – Make sure the base and sides are the same thickness so the crust bakes evenly and doesn’t brown too fast in spots.
Always poke holes in the crust – Docking the base with a fork prevents the crust from puffing up and helps keep the custard layer even.
Whisk the custard gently – Avoid vigorous whisking, which traps air and creates bubbles that can lead to a rough or cracked surface after baking.
Strain the custard mixture – This step removes bubbles and any egg bits, giving you that signature silky-smooth Hong Kong bakery finish.
Bake low and slow – A lower temperature helps the custard set gently without curdling or cracking, keeping the texture smooth and creamy.
Let the tarts cool before unmolding – The custard continues to set as it cools. Removing the molds too early can cause the crust to break.

Serving Suggestions

These Hong Kong egg tarts are best enjoyed as part of a classic dim sum spread. Serve them after savory bites like potstickers, shao mai, fried shrimp balls, or crispy fried wontons.

They’re also lovely with a cup of hot oolong milk tea, making them ideal for afternoon tea or a relaxed weekend treat. Enjoy them slightly warm or at room temperature, when the custard is smooth and the crust is tender.

For a lighter dessert option after dim sum, try peach gum dessert for its delicate sweetness and soft, soothing texture. If you’re looking for more sweet options to serve after dim sum, you can also explore this collection of Asian dessert recipes.

FAQs about Hong Kong Egg Tart

What is a Hong Kong egg tart?

A Hong Kong egg tart is a classic Cantonese bakery pastry made with a shortcrust-style shell and a smooth egg custard filling. It’s lightly sweet, creamy, and commonly enjoyed as part of dim sum or afternoon tea.

What is the difference between Hong Kong egg tart and Portuguese egg tart?

Hong Kong egg tarts use a buttery shortcrust pastry and have a pale, silky custard. Portuguese egg tarts are made with flaky puff pastry and have a caramelized, blistered surface with a richer, more intense sweetness.

Why is my egg tart custard not smooth?

Custard can turn grainy or bubbly if it’s over-whisked or baked at too high a temperature. Whisk gently, strain the custard before baking, and bake low and slow for a smooth finish.

Why do I need to strain the custard filling?

Straining removes air bubbles and any bits of egg, which helps create a silky-smooth custard with a clean surface, just like bakery-style Hong Kong egg tarts.

Can I make Hong Kong egg tarts ahead of time?

Yes. You can bake them a few hours ahead and store them at room temperature for the day. For best texture and flavor, they’re ideal when enjoyed the same day they’re baked.

Why did my egg tarts crack after baking?

Cracks usually happen when the oven temperature is too high or the custard is overbaked. Baking at a lower temperature allows the custard to set gently without cracking.

A hand holding Hong Kong custard egg tart in half.

Storage

Hong Kong egg tarts are best enjoyed fresh on the day they’re baked, when the custard is smooth and the crust is tender. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

Before serving, let the egg tarts come to room temperature, or warm them briefly in a low oven to refresh the crust. Freezing is not recommended, as the custard may become watery once thawed.