Cantonese Egg Tarts

Eggy egg tarts with a crunchy pie crust and a smooth, velvety egg custard that almost melts in your mouth. 

There always comes a time when I crave something sweet that reminds me of childhood days. Egg tarts are my absolute favourite thing to eat in Hong kong. There is nothing more comforting than the crumbly crust and that smooth warm egg custard. And these egg tarts are so easy to do at home.

The pie crust is a classic recipe- creaming in butter and icing sugar, adding an extra yolk for extra richness and a better crumb, and adding plain flour, before chilling and rolling out. 

The egg custard is even simpler. Just mix sugar with hot water, then add eggs, milk and vanilla extract. 

These egg tarts are best baked in individual tart moulds because the egg custard is soft and won't look just as nice when they are sliced from a large pie. 

Eat this warm with a cuppa coffee. Morning in a bliss. 

Cantonese Egg Tarts </strong>


Adapted from

(Makes 6 Egg Tarts)

for Pastry

140g Plain Flour

1 tbsp Icing Sugar

1 Egg Yolk

½ Egg White

75g Salted Butter

for Filling

75g Castor Sugar or fine sugar

75g Hot Water

2 Whole Eggs

125ml Fresh Milk

¼ tsp Vanilla Extract

a pinch of fine salt

Method (for Pastry)

1. Cream butter with icing sugar, egg yolk and egg white. 

2. Add in flour and mix well. Once it is well mixed, using hand, press the mixture together and form a dough. If the dough is too wet or oily, knead in some flour. Wrap the dough in a clingwrap and put it into the fridge for at least 10 to 15mins to let it cool.

3. Take the dough out of the fridge. Cut pastries into 6 equal portion. The individual dough should weight about 38 grams each. 

4. Roll individual dough into a ball. Using your palm, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the greased tart cases. 

5. Refrigerate the tart cases for 30mins, and it is ready to use. 

Method (for Filling)

1. Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool. 

2. Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well. 

3. Sift egg mixture TWICE to achieve smooth egg mixture.

4. Carefully pour egg mixture into each tart shells. 

5. Bake tarts for 20-25mins at 180 degrees until the crust is golden brown and the egg is still slightly jiggly.

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