Description
Classic Hong Kong Egg Tarts featuring a flaky, buttery pastry crust filled with a smooth, sweetened egg custard. This recipe combines a tender homemade tart shell with a silky vanilla-infused custard, perfect as a delightful snack or dessert enjoyed warm or at room temperature.
Ingredients
Scale
Pastry Dough
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (cold)
- 2-3 tablespoons cold water (adjust as needed)
- A pinch of salt
Custard Filling
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
Instructions
- Prepare the Pastry Dough: In a large mixing bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and a pinch of salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing gently until the dough starts to come together. Form into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Roll Out Dough: Lightly flour a clean surface and roll out the chilled dough to about 1/8 inch thickness. Using a round cutter slightly larger than your tart molds, cut dough circles. Gently press each dough circle into greased tart molds, ensuring the dough lines the sides evenly.
- Make Custard Filling: In a bowl, whisk together 2 large eggs, 1/4 cup granulated sugar, 1/2 cup whole milk, and 1 teaspoon vanilla extract until the mixture is smooth. For a silky texture, strain the custard through a fine sieve to remove any lumps.
- Fill Tarts: Pour the prepared custard filling into each tart shell, filling them about three-quarters full to allow space for the custard to expand slightly while baking.
- Bake: Preheat your oven to 375°F (190°C). Place the filled tart molds on a baking tray and bake for 20-25 minutes. The edges of the pastry should turn golden brown and the custard should still jiggle gently when the tray is tapped.
- Cool: Remove the tarts from the oven and allow them to cool slightly in their molds. Once warm or at room temperature, carefully remove the tarts from the molds and serve.
Notes
- For a flakier crust, ensure the butter and water are as cold as possible while mixing.
- Do not overfill the tart shells to prevent custard spillage during baking.
- Straining the custard is key for a smooth, velvety texture.
- Serve egg tarts warm or at room temperature for best flavor and texture.
- Leftover tarts can be refrigerated and gently reheated before serving.
