Hong Kong Egg Tarts Custard (Printer-Friendly)
Buttery pastry filled with smooth, silky custard for classic Hong Kong style egg tarts, ideal for dessert or snacking.
# What You’ll Need to Cook:
→ Pastry
01 -
320 grams all-purpose flour
02 -
130 grams icing sugar
03 -
0.5 teaspoon salt
04 -
227 grams unsalted butter, softened
05 -
1 large egg, beaten
→ Egg Custard
06 -
37 grams granulated sugar
07 -
160 milliliters water
08 -
45 milliliters milk
09 -
2 large eggs, beaten
10 -
1 teaspoon vanilla extract
# Steps to Prepare:
01 -
Place flour, icing sugar, salt, butter, and beaten egg in a food processor. Pulse just until dough comes together without over-mixing.
02 -
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes until firm.
03 -
In a 1-litre saucepan, dissolve granulated sugar in water over medium heat. Remove from heat and let cool. Stir in milk.
04 -
Whisk eggs and vanilla extract into the cooled syrup and milk. Strain through a sieve and refrigerate until needed.
05 -
Set oven to 200°C.
06 -
Roll out chilled dough to 0.6 cm thickness. Cut 12 rounds matching the tart mold diameter. Press each round gently into the egg tart molds, ensuring even thickness on bottom and sides.
07 -
Arrange tart molds on a baking sheet. Fill each shell with custard mixture to three-quarters full.
08 -
Place tray in the oven and bake for 25 to 30 minutes until pastry edges are golden and custard is set. A toothpick inserted should stand upright.
09 -
Allow egg tarts to cool for 10 minutes before removing from molds. Serve while slightly warm.
# Extra Cooking Tips:
01 -
Gently press pastry up the mold sides and slightly over the edge for optimal structure and even baking.
02 -
Do not overfill shells to prevent spillage during baking; fill only to three-quarters full.
03 -
If custard puffs excessively, oven temperature may be too high; they will settle when cooling.
04 -
Store cooled egg tarts refrigerated in an airtight container for up to three days; freezing is not recommended as custard may separate.
05 -
Pastry dough can be prepared in advance and frozen for several months.