Egg Tart Queen Markham is a beloved bakery-style treat known for its buttery, flaky crust and silky, lightly sweet custard filling. This recipe recreates that iconic Hong Kong–style egg tart at home, using a simple shortcrust pastry and a smooth, eggy custard that bakes up with a glossy, golden top. It works because the technique is straightforward, the ingredients are pantry staples, and the result is a warm, comforting tart that rivals any bakery version.
Ingredients
- For the crust: 1 ½ cups (190 g) all-purpose flour
- For the crust: ¼ cup (50 g) granulated sugar
- For the crust: ½ cup (115 g) cold unsalted butter, cut into small cubes
- For the crust: 1 large egg yolk
- For the crust: 1–2 tablespoons cold water, as needed
- For the custard: ¾ cup (180 ml) whole milk
- For the custard: â…“ cup (65 g) granulated sugar
- For the custard: 3 large eggs (about 150 g total)
- For the custard: ½ teaspoon vanilla extract
- For the custard: â…› teaspoon salt
Instructions
- Make the crust: In a medium bowl, whisk together the flour and sugar. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add the egg yolk and 1 tablespoon of cold water; stir with a fork until the dough starts to come together. If it seems dry, add the remaining water, 1 teaspoon at a time, until the dough holds together when pinched. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven: While the dough chills, preheat your oven to 375°F (190°C). Place a rack in the middle position.
- Roll and cut the crust: On a lightly floured surface, roll the chilled dough to about â…›-inch (3 mm) thickness. Using a 3-inch (8 cm) round cutter (or a glass), cut out 12 circles. Gently press each circle into the wells of a standard 12-cup muffin tin, ensuring the dough comes up the sides evenly. Prick the bottom of each tart shell with a fork to prevent bubbling.
- Blind bake the shells: Line each tart shell with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the parchment and weights, then bake for another 3–4 minutes, until the crust is just set and lightly golden. Set aside to cool slightly while you prepare the custard. Leave the oven on.
- Make the custard: In a small saucepan, heat the milk and sugar over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm but not boiling (about 140°F / 60°C). Remove from heat. In a separate bowl, whisk the eggs, vanilla, and salt until well combined. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid scrambling the eggs. Strain the custard through a fine-mesh sieve into a liquid measuring cup for smoothness.
- Fill and bake: Carefully pour the custard into each tart shell, filling about ¾ full. Bake at 375°F (190°C) for 12–15 minutes, until the custard is just set around the edges but still slightly jiggly in the center. The internal temperature should reach 160°F (71°C) as the safe minimum for egg dishes, per USDA FSIS guidelines.
- Cool and serve: Remove the muffin tin from the oven and let the tarts cool in the tin for 5 minutes. Then carefully lift them out with a small offset spatula and transfer to a wire rack. Serve warm or at room temperature.
Tips
- Keep the butter cold: For a flaky crust, work quickly and keep the butter cold. If the dough becomes too soft, chill it again before rolling.
- Strain the custard: Straining removes any cooked egg bits and ensures a silky-smooth texture. Don’t skip this step.
- Don’t overbake: The custard will continue to set as it cools. Overbaking can cause cracks or a rubbery texture. Pull them out when the center still wobbles slightly.
- Substitute for milk: You can use evaporated milk or half-and-half for a richer custard, but whole milk gives the classic lightness.
Serving Suggestions
Enjoy these egg tarts warm with a cup of Hong Kong-style milk tea or a simple black tea. They also pair beautifully with fresh fruit or a dollop of whipped cream for dessert. For a savory contrast, serve alongside a light salad or as part of a brunch spread.
Variations
- Portuguese-style: Brush the tops of the baked tarts with a little beaten egg and sprinkle with cinnamon for a nod to Pastéis de Nata.
- Puff pastry crust: Use store-bought puff pastry instead of the shortcrust for an extra-flaky, layered texture. Cut and press into the muffin tin, then blind bake as directed.
- Add flavor: Infuse the warm milk with a cinnamon stick, a piece of star anise, or a strip of orange zest for 10 minutes before straining and making the custard.
- Mini tarts: Use a mini muffin tin and reduce the bake time to 8–10 minutes. This makes perfect bite-sized treats for parties.
Storage and Reheating
Store leftover egg tarts in an airtight container in the refrigerator for up to 3 days. They are best enjoyed within 24 hours for the crispiest crust. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until the custard is warm and the crust is crisp again. Avoid microwaving, as it will make the crust soggy. You can also freeze the baked tarts for up to 1 month; thaw in the refrigerator overnight and reheat in the oven as directed.
Frequently Asked Questions
Can I use a food processor to make the crust? Yes, pulse the flour, sugar, and butter until the mixture resembles coarse crumbs, then add the egg yolk and water and pulse until just combined. Be careful not to over-process.
Why did my custard curdle? Curdling usually happens if the milk is too hot when added to the eggs, or if the tarts are baked at too high a temperature. Always temper the milk slowly and use an oven thermometer to ensure accuracy.
Can I make these egg tarts ahead of time? You can prepare the dough and custard up to a day ahead, storing them separately in the refrigerator. Assemble and bake when ready to serve for the best texture.
Why are my tart shells shrinking? Shrinking occurs when the dough is overworked or not chilled enough. Handle the dough gently, keep it cold, and press it into the tin without stretching. Chilling the shaped shells for 10 minutes before baking also helps.
Can I use a regular pie pan instead of a muffin tin? Yes, you can use a 9-inch tart pan with a removable bottom. Roll the dough to fit the pan, trim the edges, and blind bake as directed. Increase the custard filling by about 50% and bake for 20–25 minutes, checking for the same internal temperature.
What is the best way to remove the tarts from the muffin tin? Let them cool for 5 minutes in the tin, then run a thin knife or offset spatula around the edge of each tart to loosen it. Gently lift them out. If they stick, place the tin on a warm, damp towel for a minute to help release them.
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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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