Description
Hong Kong Egg Tarts are a delightful fusion of Eastern and Western culinary traditions, with a flaky crust and creamy egg custard filling.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2–4 tablespoons cold water
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Combine flour, sugar, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add egg yolk and water to form dough. Chill for 30 minutes.
- For the custard, whisk eggs and sugar, then mix in milk, vanilla, and salt. Strain the mixture for a smoother texture.
- Roll out dough to fit tart pans. Press dough into pans and prick with a fork. Fill with custard mixture, leaving space at the top. Bake for 20-25 minutes until custard is set and golden.
- Cool slightly before removing from pans. Serve warm for best taste.
Notes
- Do not overwork the dough to avoid a tough crust.
- Do not overbake the custard; it should still wobble slightly in the center.
- Chill ingredients, especially butter, for a flakier texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hong Kong
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Hong Kong Egg Tarts, Egg Tart Recipe, Dan Tat, Cantonese Egg Tarts, Custard Tarts, Chinese Pastry