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Hong Kong Egg Tart (港式蛋挞) Recipe

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4 from 10 reviews

Hong Kong Egg Tart, known as 港式蛋挞, is a delicate pastry combining a flaky, buttery layered crust with a smooth, silky custard filling. This recipe features a meticulous two-dough method creating a tender and crisp shell, filled with a sweet egg custard baked at a low temperature for a creamy, set center. Perfect for tea time or dessert, this classic Cantonese treat offers a balance of textures that is both satisfying and elegant.

Ingredients

Water Dough

  • 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

Oil Dough

  • 1 cup all-purpose flour
  • 1/3 cup shortening
  • 3 tablespoons unsalted butter, softened

Custard Filling

  • 5/6 cup hot water
  • 1/4 cup sugar
  • 4 large eggs
  • Pinch of salt
  • 1/2 cup evaporated milk

Other

  • 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)

Instructions

  1. Prepare Water Dough: In the bowl of a stand mixer, combine the flour and chilled butter. Break the butter into the flour with your fingers until the texture resembles wet sand. Add sugar, salt, egg, and ice water. Mix by hand until a wet dough paste forms. Attach dough hook and knead on setting 4 for 15 minutes until smooth and elastic. Test by pinching dough thin; it should form a semi-transparent sheet. Cover and rest for 15 minutes.
  2. Prepare Oil Dough: In a medium bowl, mix flour, shortening, and softened butter by hand or with a spatula until a smooth, dry paste forms. Transfer to a floured surface and press into a 6” x 6” square. Cover and rest for 10 minutes.
  3. Assemble Pastry Dough: Dust work surface with flour. Knead water dough briefly to form a smooth 6” round ball. Roll out in four directions about 4” to form a cross with a thicker 6” center square. Place oil dough center aligned. Fold four sides of water dough over oil dough, overlapping and gently pressing out air bubbles. Seal and smooth edges. Flip dough and roll into 8”x18” rectangle.
  4. Roll and Fold Dough: Fold short sides inward, leaving a finger’s width gap in the middle, then fold in half like closing a book. Dust with flour and repeat rolling and folding. Cover and rest wrapped for 15 to 30 minutes, refrigerating if dough feels loose.
  5. Make Custard Filling: Dissolve sugar in hot water and let cool. Beat eggs lightly with pinch salt until consistent but not frothy. Combine evaporated milk with cooled syrup, then pour into eggs and mix gently. Strain mixture through a fine mesh strainer into a pouring container.
  6. Preheat Oven: Preheat oven to 325°F (162°C).
  7. Cut and Shape Pastry Shells: Divide dough in half, wrap unused half and keep refrigerated. Roll out remaining dough into 1/8” thick rectangle. Using a large round fluted cutter, cut 8 circles. Place each circle into an egg tart mold, gently pressing to fit, leaving a slight lip over the edge without pressing too hard to preserve layers.
  8. Fill and Bake: Place tart shells on a baking tray. Fill each tart with custard, leaving about 1/4” space at top, approximately 2 1/2 tablespoons filling. Bake in the oven for 25 to 35 minutes until custard is set and no longer jiggles when moved.
  9. Cool and Serve: Allow tarts to cool slightly before serving. Best enjoyed fresh for optimal texture and flavor.
  10. Storage: Once cooled completely, store egg tarts in an airtight container in the refrigerator for 2 to 3 days. The crust remains fairly crispy and the filling moist during this time, though flavor is best within the first day.

Notes

  • Using a fluted pastry cutter is not mandatory but helps create aesthetically pleasing edges on the pastry shells.
  • Dough should be rested properly to develop elasticity and ease rolling and folding.
  • The layering technique of water dough and oil dough is key to achieving the flaky texture of the crust.
  • Sugar syrup in the custard filling must cool before mixing with eggs to prevent cooking the eggs prematurely.
  • Oven temperature and baking time can vary slightly; custard is done when it no longer jiggles but remains slightly tender.
  • Store leftovers covered to maintain crust crispiness and custard moisture.

Find it online: https://bitezly.com/hong-kong-egg-tart-recipe/