Hong Kong Egg Tart

Hong Kong style egg tarts on a golden plate.

5 from 1 vote

Hong Kong egg tart, also known as an egg custard tart, is a classic Cantonese bakery pastry with a buttery, crumbly crust and a silky-smooth custard filling.

Prep Time15

Cook Time40

Total Time55

Course: Dessert, Desserts, Snack

Cuisine: Asian, International

Servings: pieces

Calories: 217kcal

Author: Claudia

Equipment

10 tart molds

Ingredients

Crust

175 gr cake flour
1 tbsp powdered sugar
100 gr unsalted butter
1 egg yolk

Custard

100 ml heavy cream
85 gr condensed milk
2 egg yolks
½ tsp vanilla extract
¼ tsp salt

Instructions

In a mixing bowl, combine room-temperature butter, sifted cake flour, egg yolk, powdered sugar, and salt. Mix until a soft dough forms. Divide the dough evenly into 10 portions and roll each into a smooth ball.
Press each dough ball evenly into the tart molds using your fingers. 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.
In a bowl, combine heavy cream, condensed milk, egg yolks, salt, and vanilla extract. Whisk gently until just combined and smooth, avoiding too much air.
Strain the custard mixture to ensure a silky texture. Pour the filling into each prepared crust.
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. Rotate the pan halfway through baking for even results.
Let the egg tarts cool completely before removing them from the molds. Enjoy!

Notes

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.

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