Description
Hong Kong Egg Tart is a beloved dim sum dessert featuring a flaky, buttery crust filled with a smooth, silky egg custard. This recipe combines a tender shortcrust pastry with a sweet, creamy custard that bakes to a delicate golden finish. Perfect for enjoying warm or at room temperature, these tarts are a classic Chinese dessert celebrated for their simplicity and luscious texture.
Ingredients
Scale
Pastry:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons powdered sugar
- 1 egg yolk
- 2 to 3 tablespoons cold water
Custard:
- 1/2 cup granulated sugar
- 3/4 cup hot water
- 1/3 cup evaporated milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
Instructions
- Make the Pastry 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 cold water, one tablespoon at a time, mixing gently until a soft dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the Oven and Prepare Tarts: Preheat your oven to 375°F (190°C). Remove the chilled dough and roll it out on a lightly floured surface. Press the dough into tart molds, trimming any excess dough to create even edges.
- Prepare the Custard Filling: Dissolve the granulated sugar in hot water and let the sugar water cool to room temperature. In a separate bowl, whisk the eggs, evaporated milk, and vanilla extract until well combined. Gradually stir in the cooled sugar water, then strain the custard mixture through a fine sieve to remove any bubbles and ensure a smooth texture.
- Fill Tart Shells and Bake: Pour the strained custard into the prepared tart shells, filling them just below the rim to avoid spillage. Place the tarts on a baking tray and bake for 25 to 30 minutes until the custard is set and the crust is golden brown.
- Cool and Serve: Once baked, allow the egg tarts to cool before carefully removing them from the molds. Serve warm or at room temperature for the best flavor and texture.
Notes
- Straining the custard ensures a silky-smooth texture without bubbles.
- Avoid overbaking to prevent the custard from puffing up and cracking.
- Use chilled butter for a flakier pastry crust.
- Let the custard mixture cool before pouring it into the tart shells to maintain the pastry’s crispness.
