Cooking with Alison

Hong Kong Egg Tarts Recipe

In Asian Desserts, Pies & Tarts on June 28, 2012 at am

Chinese (Cantonese) egg tarts are subtly sweet snacks/desserts that consist of a egg custard filling (notpudding-y) that is baked in pastry shells that are either flaky puff pastry or soft, shortcrust pastry.  Eventually, I will make the pastry from scratch, but for now, the store bought puff pastry tart shells work beautifully and make these egg tarts one of the quickest and easiest desserts to put together.  My family thought that these were even better than the ones that we buy from Chinese bakeries.  Now that I know how easy they are to make, I’ll never buy them again.

Hong Kong Egg Tarts Recipe

makes approx. 20 egg tarts; adapted from Christine’s Recipes  (Note:  The original recipe includes a pastry recipe.)

2 boxes of 12 frozen puff pastry tart shells  (Note:  I use the brand Tenderflake.)

3 large eggs, at room temperature  (Note:  If you use organic eggs, the yolks tend to be more orange which will give your custard a nicer yellow colour.)

100 grams icing sugar  (Note:  If you prefer a sweeter custard, use 110 grams.)

85 grams evaporated milk

1/2 tsp vanilla extract

225 grams water

Defrost the frozen puff pastry tart shells.  Preheat the oven to 200 degrees C (approximately 400 F) and place the oven rack in the bottom third of the oven.  Over medium high heat, heat the water in a medium sized sauce pot until it starts to steam.  Then remove it from heat and stir in the icing sugar until it has completely dissolved.  In a large bowl, whisk the eggs with the evaporated milk until well combined and stir in the vanilla extract.  Pour the hot sugar water in a very thin stream to very slowly add it to the eggs and evaporated milk, whisking continuously.  Sift the egg mixture through a fine mesh sieve into a lipped measuring cup and set aside.  Place the defrosted puff pastry tart shells on a baking sheet.  Pour the egg mixture evenly into the tart shells up until the bottom of the ridges of the crust edge.  Bake the tarts in the oven until the edges are lightly golden, about 10 minutes.  Then lower the heat to 180 degrees C (approx. 350 F) and bake for 8 to 10 more minutes.  The custard should have puffed up into a dome.  Open the oven door, about 3 inches, and wait for the top of the custard to flatten out again.  This will only take a minute or two.  Then remove the tarts and transfer them to a wire rack to cool.  The custards are done if the middle of the custard is only slightly more jiggly than the edges of the custard and the edges of the pastry are lightly browned.  Enjoy warm (not hot) or at room temperature.  The custard will set further as it cools.
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  1. Loved your recipe, its very detailed! =)

  2. Cant wait to make this for my friends and family. my dad used to make these all the time for us

  3. Alison, I making this right now and in your ingredients you write 1/2 vanilla extract. 1/2 an ounce/tablespoon/bottle? Also in your directions you dont mention putting the vanilla extract… because of this, I forgot to put it in..

    • They still turned out very well, im just confused about the one ingredient. Thanks again Alison

      • Hi Will, I’m really sorry that I didn’t reply to your other question! I’ve updated the recipe! It was 1/2 tsp vanilla extract. I’m glad they still turned out okay! Thank you again for your comments!

  4. Alison can you give the conversion from grams to either cups, tbs or tsps to the egg custard recipe? Thanks.

    • Hi Margie,
      I’m so sorry, but I don’t have those measurements for this recipe. Also, I’m not sure when I will make these again (otherwise I could weigh the ingredients and then measure them out for you while I’m at it). I always find that weighing out ingredients takes a lot more time, however, it’s the best way to ensure consistent results. I hope that you will still try the recipe. Thanks so much for the comment.
      Alison

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