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Hong Kong-Style Egg Tarts

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Recipe, recipe, get the recipe!

Yield: Making 16 egg tarts of a tart pan

Ingredients
For the custard filling
• 4 medium eggs, beaten (reserve 2 tablespoons for your pastry dough)
• 3/4 cup hot water
• 6 tbsp. sugar
• 1/8 teaspoon salt (pinch of salt)
• 1/4 cup evaporated milk
• Dash of vanilla (optional)
For the pastry dough
• 2 cups cake flour, plus extra for dusting
• 1 stick unsalted butter, room temperature
• 1/4 cup powdered sugar
• 2 tablespoons of beaten egg
• 1/8 teaspoon salt
• Dash of vanilla (optional)

Instructions
• Pre-heat the oven to 400?F / 200?C
Make custard filling
• Melt sugar and salt with hot water. Mix until dissolved then let cool.
• Whisk eggs and then take 2 tablespoons out for the pastry dough. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
• Strain the filling to ensure no lumps. Chill in the refrigerator while you make your pastry.
Making the pastry
• In a large bowl, sift flour, sugar and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
• Add the 2 tablespoons of reserved beaten egg and bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
• Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
Baking the egg tart.
• Pour the custard filling to the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
• Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.

Enjoy!
* Recipe inspired by chinasichuanfood.com All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

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JAE EAJ
Guest
JAE EAJ

…I hate Hong Kong I live in Hong Kong Hong Kong sucks Hong Kong only cares about work Hong Kong gives me stress.

Brooke Hammonds
Guest
Brooke Hammonds

I'm craving these so bad tonight! Help!

Charlene Wilson
Guest
Charlene Wilson

home come your video calls for 4 egg yolks but your description calls for 4 full eggs,

Ruby Rivera
Guest
Ruby Rivera

I've never had this. what does this taste like! ? somebody explain to me the taste. ?

ibnu mahmud
Guest
ibnu mahmud

in Bali, Indonesia we call it "Pie susu" susu means milk or tits

Nusss Kasu
Guest
Nusss Kasu

dis tart was amazing my family just like it

Beruang ketjil
Guest
Beruang ketjil

tried this recipe, it turned so good!!

raven17bb03
Guest
raven17bb03

I made this. ONLY FILL HALFWAY OR IT WILL OVERFLOW AND BURN.

Charles Sena
Guest
Charles Sena

I've been in Hong kong but i haven't tried any of these???

Maggie Bautista
Guest
Maggie Bautista

there is no such thing as a "dash a vanilla"

Elisha S
Guest
Elisha S

I live in HK and I have no idea how to make this ???

Wan Norazam
Guest
Wan Norazam

excuse me . add 1/4 or 1/2 powdered sugar . or maybe can.adjust???

Ng Ronald
Guest
Ng Ronald

Raise your hands if you are hong kong people ?

Jay Jay
Guest
Jay Jay

If we want the filling to be sweeter, we add more sugar to the water right?

Edwin Lau
Guest
Edwin Lau

Nope. This is just normal egg tarts, can't see any Hong Kong style in it.

Missile
Guest
Missile

EGGY, EGGY, E-G-G, EVERYBODY WANNA PUT THEIR HANDS ON ME

Riley Orton
Guest
Riley Orton

Macau style egg tarts are better ?

Bagas Aryo
Guest
Bagas Aryo

already tried this recipe but its not flaky like the authentic one

Ashleye poo n Ashleye poon
Guest
Ashleye poo n Ashleye poon

I Live in Hong Kong

savion fuller /Jin's wife
Guest
savion fuller /Jin's wife

these are soooooo good

Emcakes 23
Guest
Emcakes 23

nearly ate the dough… it smelled tooooooo good 😀

Cleng Tomon
Guest
Cleng Tomon

On the video,only egg yolks were used. but on the recipe attached to the posts it says eggs not just the yolks…i wanna try it but im confused if i have to include the egg whites or just the yolks…

Wlad8 Florijan
Guest
Wlad8 Florijan

what is that music name

Buda Ileana
Guest
Buda Ileana

foarte bune bravo

Hey its Natalie
Guest
Hey its Natalie

they dont look as good as the ones I get from the bakery

Adit Jonathan
Guest
Adit Jonathan

Pie susuuu

Jacqx 015 Very good at bad decisions
Guest
Jacqx 015 Very good at bad decisions

???

Anna Ager
Guest
Anna Ager

this makes me so happy..

Anna Ager
Guest
Anna Ager

this makes me so happy..

2ya
Guest
2ya

that butter thing was cool

Angel K
Guest
Angel K

is cake flour, cake mix?

Rahaf 2017
Guest
Rahaf 2017

They need to make 2 videos 4 each recipe one slow 4 who gonna actually make it and one just like this 4 who enjoying them self.. Sorry 4 my bad English

aya
Guest
aya

I once ate a tart with raw yolk , disgusting but tastes amazing

Jessie Jang
Guest
Jessie Jang

I made these and they tasted amazing! Everyone at the party loved them and wanted me to make more. The dough however burnt before the filling was even done so after the filling was done, I cut off the burnt areas to make it look prettier

Just A Commenter
Guest
Just A Commenter

ooooo…

Dionicio Baca
Guest
Dionicio Baca

The secret to a flaky pastry or bread is to simply add the butter into pieces, never melted. You have to mix it with the flour and other ingredients very fast. Never let it melt, put it in the fridge for at least one hour and do the pastry or bread very fast before the small pieces of butter start to melt. When they melt during the cooking process, they creat layers upon layers.

Jan Shrimpson
Guest
Jan Shrimpson

All I could think of was "Eat Jin"

Jan Shrimpson
Guest
Jan Shrimpson

All I could think of was "Eat Jin"

Elim Kwok
Guest
Elim Kwok

it probably won't set ,right?

Ng?c Huy?n Nguy?n
Guest
Ng?c Huy?n Nguy?n

very good

Christina Zhang
Guest
Christina Zhang

I made these and they tasted good, but my tart shells were burning, while the middle filling was completely like water! I ended up taking the tart shells out and just pouring all the filling back into the trays to bake, and them scooping them back into the shells. It was a little watery and messy, and a bit too sweet, but if you do it right, I think it will come out fine:)

Sherry Fan
Guest
Sherry Fan

i tried these, SO DELICOUS!!! 😀

krazy Kayla4u
Guest
krazy Kayla4u

can I use condensed milk instead of evaporated milk and flour instead of cake flour

??
Guest
??

my family uses philsbury pie crusts to save time and the egg tarts taste better and look cuter

Just Your Average Fangirl
Guest
Just Your Average Fangirl

That's quite an EGGcelent recipe! Get it? No? Okay I'll leave…

IT'S JUST A PRANK, BRO! CHILL! CHILL!!!
Guest
IT'S JUST A PRANK, BRO! CHILL! CHILL!!!

???

Kimboraffe
Guest
Kimboraffe

They are don tots just call them don tots…If they arer Hong Kong style then they are don tots

Bleh Ypu
Guest
Bleh Ypu

Near my house has a bakery there are egg tarts they are so yummy and i live in hong Kong i have tried the egg tarts so many time

Monsieur Donut
Guest
Monsieur Donut

why would you need vanilla? i'm honestly baffled about that idea.