Name: Hong Kong Egg Tart (港式蛋挞) Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Hong Kong
Ingredients: 1 1/2 cups all-purpose flour; 7 tablespoons chilled unsalted butter, cubed; 4 tablespoons sugar; 1/4 teaspoon salt; 1 large egg; 1/4 cup ice water; 1 cup all-purpose flour; 1/3 cup shortening; 3 tablespoons unsalted butter, softened; 5/6 cup hot water; 1/4 cup sugar; 4 large eggs; Pinch of salt; 1/2 cup evaporated milk; Egg tart mold (base approx. 2″, top inner edge 3″, top outer edge 3.3″); Fluted pastry cutter (around 4 1/2″ diameter, optional but recommended)

If you’ve ever wandered through the bustling streets of Hong Kong and been enchanted by the golden, flaky treats displayed in bakery windows, you know the magic of a perfectly baked egg tart. This Hong Kong Egg Tart (港式蛋挞) Recipe brings that exact deliciousness right into your own kitchen. With its buttery, crisp layers of pastry cradling a silky, tender custard, each bite is a joyful harmony of textures and flavors. Whether you’re enjoying it as a comforting snack or a special dessert, these tarts never fail to impress with their delicate sweetness and melt-in-your-mouth charm.

Ingredients You’ll Need

The image shows four close-up views of dough being made in a clear glass bowl on a white marbled surface. The first frame shows a woman's hand mixing crumbly dough with a rough, grainy texture. In the second frame, a woman's finger presses into the dough, which looks softer and more stretchy. The third frame shows two woman's hands gently stretching and folding the now smooth, elastic dough. The last frame features two woman's hands holding a smooth, round ball of dough with a soft, even surface. Photo taken with an iphone --ar 4:5 --v 7

Creating these irresistible Hong Kong Egg Tarts is easier than you might think because the ingredients are simple, yet each one plays a crucial role in delivering the perfect balance of flakiness and creamy sweetness. Quality butter and fresh eggs, combined with the right technique, will ensure your tarts come out just like bakery-style wonders.

1 1/2 cups all-purpose flour (water dough): The foundation of the dough that creates a tender and flaky crust.
7 tablespoons chilled unsalted butter, cubed: Adds richness and helps achieve the flaky layers in the pastry.
4 tablespoons sugar: Sweetens the dough just slightly to complement the custard.
1/4 teaspoon salt: Balances the sweetness and enhances flavor.
1 large egg: Binds the dough together and adds structure.
1/4 cup ice water: Keeps the dough cool and pliable for easier handling.
1 cup all-purpose flour (oil dough): Provides a contrasting dough that creates those signature crisp layers.
1/3 cup shortening: Ensures a tender, flaky finish in combination with the oil dough.
3 tablespoons unsalted butter, softened: Adds moisture and flavor to the oil dough.
5/6 cup hot water: Used to dissolve sugar for the perfect custard base.
1/4 cup sugar: Sweetens the custard filling gently.
4 large eggs: The custard’s core ingredient, giving that smooth, rich texture.
Pinch of salt: Enhances the custard’s flavor.
1/2 cup evaporated milk: Adds creaminess and depth for a luscious filling.
4 1/2” Fluted pastry cutter (optional but recommended): Helps achieve beautifully shaped tart shells with a delicate edge.
Egg tart mold: The perfect size and shape to bake your tarts to crisp, golden perfection.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Hong Kong Egg Tart (港式蛋挞) Recipe

Step 1: Prepare the Water Dough

Start by combining the all-purpose flour with chilled, cubed butter in a bowl or stand mixer. Use your hands to break down the butter into the flour, aiming for a texture that resembles wet sand. This creates the layered, flaky texture that makes each tart shell so heavenly.

Step 2: Add Sugar, Salt, Egg, and Water

Add the sugar, salt, one large egg, and ice water to the flour-butter mixture. Mix by hand until a wet dough forms. Then knead it with a dough hook on medium speed for about 15 minutes until the dough feels smooth, elastic, and you can stretch it to form a thin, semi-transparent sheet without tearing.

Step 3: Prepare the Oil Dough

While your water dough rests, mix the flour, shortening, and softened butter by hand until you get a smooth, dry paste. Shape this into a neat square and cover it with plastic wrap, letting it rest for about 10 minutes. This oil dough will be the secret to those flaky layers inside the pastry.

Step 4: Combine and Roll the Dough

Once both doughs have rested, roll out the water dough into a cross shape with a thicker center, then place the oil dough in the middle. Fold each arm of the cross over the oil dough, overlapping gently and sealing well. Roll out the combined dough into a rectangle and fold it several times like a book to create delicate layers. Rest again under plastic wrap.

Step 5: Make the Custard Filling

In a bowl, dissolve sugar into hot water and set aside to cool. Beat eggs with a pinch of salt until blended but not frothy. Add evaporated milk to the cooled syrup, then mix this into the eggs. Strain through a fine sieve to ensure a silky smooth custard, ready to fill your tarts.

Step 6: Shape and Fill the Tarts

Preheat your oven to 325°F (162°C). Roll the dough thin and cut out circles using a fluted pastry cutter. Gently press each circle into egg tart molds, allowing the dough to form a slight lip over the edges. Pour the custard filling into the shells, leaving a small gap at the top to let the custard settle without spilling.

Step 7: Bake to Golden Perfection

Bake your assembly at 325°F for 25 to 35 minutes. You’ll know the tarts are done when the custard no longer jiggles and the pastry is beautifully golden and crisp. Let them cool slightly before enjoying that first delightful bite.

How to Serve Hong Kong Egg Tart (港式蛋挞) Recipe

Eight empty yellow tart crusts sit in small round silver foil pans on a worn dark baking tray with a rough texture. Four of them are in the front row, four in the back. One woman's hand is pouring a smooth pale yellow liquid filling into one crust from a glass pitcher held above. The scene is lit with soft light that shows the smooth dough and filling in clear detail. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These tarts are lovely on their own, but a light dusting of powdered sugar or a small brush of apricot glaze can add a subtle sweetness and shine that makes them look as good as they taste. For a modern twist, a sprinkle of matcha powder or a few fresh berries on the side will elevate the presentation beautifully.

Side Dishes

Hong Kong Egg Tarts pair wonderfully with a cup of strong black tea or a refreshing jasmine tea, balancing the rich custard with warm, delicate floral notes. If you’re serving a brunch or afternoon tea spread, consider complementing with light dim sum or fresh fruit to add variety and brightness to your table.

Creative Ways to Present

For a fun and interactive dessert, serve individual tarts on mini wooden platters with little ramekins of whipped cream or fruit compote. You can also experiment by making bite-sized versions for parties or presenting them warm alongside a scoop of vanilla ice cream for an irresistible dessert combo. The versatility of the Hong Kong Egg Tart (港式蛋挞) Recipe invites you to get creative!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the fridge. While the egg tart filling stays moist and tasty for up to 3 days, the crust is best enjoyed within the first 48 hours to maintain its flaky crispiness.

Freezing

You can freeze unbaked shaped tart shells wrapped tightly to store for up to a month. When ready, just thaw them in the fridge before filling and baking. Avoid freezing baked tarts as the pastry texture and custard consistency won’t hold up well.

Reheating

To enjoy your tarts fresh again, reheat them gently in a preheated oven at 300°F for about 5-7 minutes. This will help restore some crispness to the crust without overcooking the custard. Avoid microwaving as it makes the pastry soggy and the filling rubbery.

FAQs

What makes Hong Kong Egg Tarts different from Portuguese Egg Tarts?

Hong Kong Egg Tarts usually have a smooth, creamy custard with a flaky or shortcrust pastry shell, baked at a lower temperature to maintain a pale golden color. Portuguese Egg Tarts feature a caramelized, slightly burnt top and a custard with more vanilla, baked at higher heat for a distinct texture and flavor profile.

Can I use store-bought pie crust for this recipe?

While store-bought pie crust can save time, it won’t replicate the unique flaky layers and buttery richness of the homemade dough in this Hong Kong Egg Tart (港式蛋挞) Recipe. For the best taste and texture, homemade dough is definitely worth the effort.

Is evaporated milk essential in the custard?

Evaporated milk adds creaminess and a slight caramel note that enhances the custard’s flavor. You can substitute with whole milk, but the texture will be less rich and the flavor a little lighter.

How do I know when the egg tarts are perfectly baked?

The custard should be set with no visible jiggle when you gently shake the baking tray. The pastry needs to be golden, crispy, and slightly curled away from the mold edges but not burnt or overly browned.

Can this recipe be doubled or halved easily?

Absolutely! The recipe is quite flexible—just ensure you maintain the same proportions and adjust your baking times slightly depending on your oven and tray sizes.

Final Thoughts

There’s something truly special about baking Hong Kong Egg Tarts at home with this authentic recipe. Each step invites you to slow down and appreciate the artistry behind those perfectly flaky layers and silky custard. I promise once you try this Hong Kong Egg Tart (港式蛋挞) Recipe, it will become a cherished part of your baking repertoire and a guaranteed favorite to share with friends and family. So roll up your sleeves, bring a bit of Hong Kong’s bakery magic into your kitchen, and enjoy every sweet, buttery bite!