Snack · 60 min · chinese

Hong Kong Egg Tarts

Chinese flavors, weeknight effort. All-purpose flour meets unsalted butter in a 60-minute snack worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 cups All-purpose flour
• 1 cup Unsalted butter
• 0.5 cup Powdered sugar
• 5 Eggs
• 1 cup Whole milk
• 0.5 cup Granulated sugar
• 1 tsp Vanilla extract

Steps

1. Rub the flour, cold butter, and powdered sugar to coarse crumbs, bind with one egg, and chill 30 minutes. Hong Kong-style crust is a cookie crust — crumbly and rich — not flaky pastry. Press it thinly into 12 tart molds; thin crust, generous custard is the ratio to chase.
2. Whisk the remaining eggs with the granulated sugar until just combined — no foam. Warm the milk with the sugar until dissolved, cool slightly, then whisk into the eggs with the vanilla. Strain twice; any unstrained bit becomes a speck in your silky custard.
3. Fill the shells three-quarters full. Full to the brim spills in the oven; the custard puffs as it bakes.
4. Bake at 400°F for 10 minutes, then 350°F for 15 more, until the custard is just set with the faintest wobble in the center. A fully firm custard in the oven means a rubbery custard on the plate.
5. Cool 10 minutes and serve warm. The ideal egg tart: shattering cookie crust, custard that trembles, and a top with barely a blush of color.

Build my plan — free

← All recipes