Hong Kong Egg Tart / 香港蛋挞 - (AFF - HK / Macau #2)

Both me and Max I loves Hong Kong egg tarts. This pastry-crust filled with egg custard and baked snack were introduced in Hong Kong in the 1940's by Hong Kong-style teahouses (茶餐厅). Hong Kong egg tart is an adaption of English custard tarts, as Cantonese had more frequent contact with the West, in particular Britain back then. 

When we talk about Hong Kong egg tarts, it is widely known that they have two kinds of tart shells. The puff pastry-like (酥皮), or some called it as water and oil pastry base (油皮水皮) and the other one is cookie pastry-like (饼皮), or some called it as butter pastry base (牛油皮).

I remember how HongKong Tai Cheong bakery (泰昌饼家) cookie pastry egg tarts got me crazy during my first visit to Hong Kong. Their egg tarts has the best consistency of both egg custard and the crust. Oh Yumm!!! Look at the snacks I bought from Tai Cheong bakery! Hahaha... No! You are supposed to look at the egg tarts only :)

The one I'm making here is cookie pastry-like (饼皮) egg tart. It takes me two attempts to get it right. The first time, I did the crust right, but the egg custard needs improvement. The 2nd time was much better. Both crust and egg custard's texture is achieved. Comparing to Tai Cheong's egg tart, mine is softer in texture and do fall apart easily.

Ingredients (Makes 6 Egg Tarts)
(Source : Wendyinkk, and iCook.tw as a reference)

for Pastry

• 140g Plain Flour
• 1 tbsp Icing Sugar
• 1 Egg Yolk
• ½ Egg White
• 75g Salted Butter

for Filling

• 75g Castor Sugar or fine sugar
• 75g Hot Water
• 2 Whole Eggs
• 125ml Fresh Milk
• ¼ tsp Vanilla Extract
• a pinch of fine salt

Note : Pls do not substitute butter with Margarine, Planta, Buttercup or Farm Cows. They won't be the same. When it comes to recipes that ask for butter, do use butter - SCS, Anchor, President, Lurpak and so on.

Method (for Pastry)

1. Cream butter with icing sugar, egg yolk and egg white. I'm using hand-held mixer.
2. Add in flour and mix well. Once it is well mixed, using hand, press the mixture together and form a dough. If the dough is too wet or oily, do add some flour. Give it a few knead. But don't over-work the dough.
3. Wrap the dough in a clingwrap. Put it into the fridge for 10 to 15mins to let it cool.
4. Take the dough out of the fridge. Cut pastries into 6 equal portion. The individual dough should weight about 38 grams each. 
5. Roll individual dough into a ball. Using both palm, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases. 
6. Refrigerate the tart cases for 30mins, and it is ready to use. 

Method (for Filling)

1. Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool. 
2. Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well. 
3. Sift egg mixture TWICE to achieve smooth egg mixture.
4. Carefully pour egg mixture into each tart shells. 
5. Bake tarts for 25mins at 180 degree, fan ON.

This is how the tart pastry looked like after pastry is pressed on the tart case. When you press the dough into the tart cases, you should make the pastry higher, so as to build a wall at the side, so that the tart will be able to carry more egg mixture.

Take tarts out of the refrigerator, carefully pour egg mixture into each tart shells.

Tart shells must be filled with egg fillings fully. So that the result of the egg tart would be nice. I don't like half-filled tarts by the way.

After baked for 25 mins, and tadaaaa!!!

Look at the egg custard. It's sweet, soft, smooth and satisfying. It was buttery and abit at the crumb side, but still hold it's shape. The aromas were mouth-watering, especially when the eggy custard was still piping hot. It melt in my mouth almost instant!

This recipe is a good keeper.

Do try it out!


I am submitting this post to Asian Food Fest ( Hong Kong + Macau ) – Jan+Feb Month hosted by Annie of Annielicious Food