Hong Kong egg tarts are a beloved dim sum staple: a buttery, crumbly shortcrust or flaky puff pastry shell filled with a smooth, lightly sweetened egg custard. This recipe delivers the classic shortcrust version—crisp, cookie-like pastry with a jiggly, caramel-scented center—that bakes up beautifully at home. The key is a gentle custard and a hot oven, which creates that signature glossy top and tender bite.
Ingredients
- For the pastry:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- 1 tablespoon (15 ml) cold water (if needed)
- For the custard filling:
- 3 large eggs (about 150 g total)
- â…“ cup (65 g) granulated sugar
- ¾ cup (180 ml) whole milk
- ¼ cup (60 ml) evaporated milk (or use 1 cup/240 ml whole milk and skip the evaporated)
- 1 teaspoon (5 ml) vanilla extract
- Pinch of salt
Instructions
- Make the pastry dough: In a food processor, pulse the flour and sugar together. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized butter bits. Add the egg yolk and pulse a few times. If the dough doesn’t hold together when pinched, add the cold water, 1 teaspoon at a time, and pulse until it just comes together. Turn out onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Make the custard: In a medium bowl, whisk the eggs and sugar until the sugar dissolves and the mixture is pale. Add the whole milk, evaporated milk, vanilla, and salt; whisk until fully combined. Strain through a fine-mesh sieve into a liquid measuring cup to remove any solids. Set aside.
- Preheat the oven to 400°F (200°C). Place a baking sheet on the middle rack to preheat as well.
- Roll and cut the pastry: On a lightly floured surface, roll the chilled dough to about â…›-inch (3 mm) thick. Using a 3-inch (8 cm) round cutter, cut out 12 rounds. Gently press each round into a 2.5-inch (6 cm) tart pan, ensuring the dough comes up the sides evenly. Trim any excess. Place the lined tart pans on a plate and refrigerate for 15 minutes.
- Blind bake the shells: Prick the bottom of each tart shell with a fork. Place the tart pans on the preheated baking sheet. Bake for 10 minutes, until the pastry looks dry and lightly golden. Remove from the oven and reduce the oven temperature to 375°F (190°C).
- Fill and bake: Pour the custard into the warm shells, filling each about ¾ full—do not overfill, as the custard will puff slightly. Carefully return the baking sheet to the oven and bake for 12–15 minutes, until the custard is just set but still slightly jiggly in the center. The edges should be set, and the tops may have a few bubbles.
- Cool and serve: Let the tarts cool in the pans for 5 minutes, then carefully remove them and transfer to a wire rack. Serve warm or at room temperature. The custard will continue to set as it cools.
Tips
- Keep everything cold: The butter must be cold for a flaky, crisp crust. If the dough gets too warm while rolling, chill it again before cutting.
- Strain the custard: Straining removes any cooked egg bits and ensures a silky-smooth texture. Don’t skip it.
- Don’t overbake: The custard should be just set with a slight wobble in the center—it will finish setting as it cools. Overbaking makes it rubbery.
- Use a hot oven: The initial high heat helps the pastry brown and become crisp. If your oven runs hot, check the tarts a couple of minutes early.
Serving Suggestions
Serve these egg tarts warm, ideally within an hour of baking, alongside a cup of strong Hong Kong-style milk tea or a simple black tea. They’re perfect for breakfast, afternoon tea, or as a light dessert. For a dim sum spread, pair them with savory dishes like siu mai or char siu bao.
Variations
- Flaky pastry version: Use a sheet of frozen puff pastry instead of the shortcrust. Thaw, roll slightly, cut into rounds, and press into the pans. Bake as directed, but reduce the blind-bake time to 5 minutes.
- Caramelized top: After baking, sprinkle a pinch of sugar on each tart and use a kitchen torch to caramelize it for a crème brûlée effect.
- Vanilla bean: Replace the vanilla extract with the seeds from half a vanilla bean for a more aromatic custard.
- Dairy-free: Substitute the whole milk with unsweetened oat milk and the evaporated milk with canned coconut milk (not cream). The texture will be slightly less rich.
Storage and Reheating
Egg tarts are best eaten the day they are made. Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, until the pastry is crisp and the custard is warm. Avoid microwaving, as it will make the pastry soggy and the custard rubbery. You can freeze baked tarts for up to 1 month; thaw in the refrigerator overnight and reheat in the oven as directed.
Frequently Asked Questions
Why did my custard curdle or become scrambled? Curdling usually happens when the oven is too hot or the tarts are baked too long. The custard should be just set—not fully firm. Also, make sure to strain the mixture and avoid over-whisking, which incorporates too much air.
Can I make the dough ahead of time? Yes, the dough can be made up to 2 days in advance and kept wrapped in the refrigerator. Let it sit at room temperature for 5–10 minutes before rolling. You can also freeze the dough for up to 1 month; thaw overnight in the fridge.
Why is my pastry shrinking during baking? Pastry shrinks when it’s overworked or not chilled enough. Be gentle when rolling and pressing the dough, and always chill the lined tarts for at least 15 minutes before blind baking. Also, don’t stretch the dough when pressing it into the pan—use small scraps to patch any tears.
Can I use only whole milk instead of evaporated milk? Yes, use 1 cup (240 ml) of whole milk and omit the evaporated milk. The custard will be slightly less rich and creamy, but still delicious. Evaporated milk adds a deeper, caramel-like flavor and a denser texture.
How do I know when the tarts are done? The edges should be set, and the center should look just barely set with a gentle jiggle. If you insert a toothpick into the center, it should come out mostly clean but with a little moisture. The internal temperature of the egg custard should reach 160°F (71°C) as a safe minimum for egg dishes, per USDA FSIS guidelines—use a food thermometer if you’re unsure.
Can I use a muffin tin instead of tart pans? Yes, you can press the dough into a standard muffin tin, but the tarts will be smaller and shallower. Adjust the baking time—check for doneness around 10–12 minutes. You may need to trim the dough edges after baking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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