Description
Hong Kong Egg Tart is a classic Chinese dessert featuring a buttery, flaky pastry crust filled with a smooth, silky egg custard. This delightful treat is traditionally served at dim sum and is loved for its melt-in-your-mouth texture and lightly sweet flavor. Perfect as a warm or room temperature dessert, these tarts combine simple ingredients to create a nostalgic and elegant treat.
Ingredients
Scale
Pastry Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons powdered sugar
- 1 egg yolk
- 2 to 3 tablespoons cold water
Custard Filling
- 1/2 cup granulated sugar
- 3/4 cup hot water
- 1/3 cup evaporated milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour and powdered sugar. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form the Dough: Add the egg yolk and 2 to 3 tablespoons of cold water, one tablespoon at a time, mixing gently until a soft dough forms. Avoid overworking to maintain flakiness.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and firm up, which will make it easier to roll out.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Roll and Shape: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Press the dough into tart molds, trimming any excess to create even edges.
- Prepare the Custard: Dissolve granulated sugar in the hot water and allow the mixture to cool completely to prevent cooking the eggs prematurely.
- Mix Custard Ingredients: In a separate bowl, whisk together the eggs, evaporated milk, and vanilla extract until smooth.
- Combine and Strain: Stir the cooled sugar water into the egg mixture. Strain the custard through a fine sieve to remove bubbles and ensure a silky texture.
- Fill Tart Shells: Pour the strained custard into prepared tart shells, filling just below the rim to allow for slight expansion during baking.
- Bake: Place the tarts in the preheated oven and bake for 25 to 30 minutes, or until the custard is set and the crust is golden brown.
- Cool and Serve: Allow the tarts to cool in the molds before removing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Straining the custard mixture before baking ensures a smooth and silky texture without bubbles.
- Avoid overbaking to prevent the custard from puffing up too much or cracking on the surface.
- Chilling the dough before rolling helps achieve a flaky crust.
- Use tart molds with straight sides if possible for classic tart shape.
