20 Feb 2016

Hong Kong Egg Tarts

No Comments Baking and Tarts / Pies

Bite sized puff pastry tarts filled with baked custard. These are similar to Portuguese egg custard tarts, but sometimes the Portuguese version has more spices and a Brulee topping. This Hong Kong (Macau) variant has a plainer, more custardy flavour which soaks into the crust during baking making it soft. The custard is quick and easy to make – just mix all of the uncooked ingredients together and bake. Any leftover custard can be baked in a ramekin.

Hong Kong Egg Tarts
Prep time
Cook time
Total time
Serves: 15-20 tarts
  • 135g flour
  • Dash salt
  • 1 tbsp caster sugar
  • 135g butter
  • 1-2 tbsp cold water
  • 50g sugar
  • 160ml hot water
  • 2 eggs
  • 80ml evaporated milk
  • ½ tsp vanilla extract
  1. Pulse the dough until a dough just about forms. Don't overwork it - there should be small chunks of butter.
  2. Wrap in plastic and chill for 30 mins.
  3. Roll out the dough to ~20cm x 25cm, fold into thirds then wrap up and chill again.
  4. Rotate 90 degrees then repeat the last step. Chill again...
After chilling...
  1. Dissolve the sugar in the hot water.
  2. Whisk in the eggs and evaporated milk.
  3. Strain through a fine mesh strainer to remove any lumps.
  4. Preheat the oven to 200C/400F, grease a tart pan.
  5. Roll out the dough and cut circles to fit the pan.
  6. Press each circle down gently, then fill with custard.
  7. Bake for 15 mins, reduce the temperature to 175C/350F, then bake for another 10 mins.

Butter chunks in the pastry

Flecks of butter in the pastry are a good thing!

Baked tarts

Bake until golden brown and (just) set

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