Hong Kong Egg Tart (蛋挞)
Prep time
Cook time
Total time
I miss eating 蛋挞 in China so much! It a flaky, delicate, custard-based dessert that I've grown up loving. You won't be disappointed!
Serves: 12 tarts
The crust
  • 1½ cups all purpose flour
  • 2 tbsp cornstarch
  • 1 tbsp sugar
  • ½ tsp salt
  • 10 tbsp butter, cold
  • 3 tbsp water
The filling
  • 2 eggs
  • ½ cup evaporated milk
  • ½ cup water
  • ¼ cup granulated sugar
  • ¼ tsp vanilla
  1. In a bowl, combine flour, sugar, and salt. Using a pastry cutter or a fork, cut the butter into the dry ingredients, until the mixture resembles coarse sand. Slowly add in the cold water, kneading with your hands until a dough forms. Cover with cling wrap, and refrigerate for 30-40 minutes.
  2. Meanwhile, in a medium-sized bowl, whisk together the eggs and evaporated milk. In a separate bowl, combine water and sugar. Microwave for a minute, and then continue stirring, until the sugar is completely dissolved. While the water is still hot, slowly drizzle into the egg mixture, whisking vigorously. Continue whisking for 1-2 minutes. Then, strain through a fine-mesh sieve to filter out any chunks/impurities. Store in the fridge until later use.
  3. Place the dough onto a lightly floured surface, and roll into a rectangle (use your fingers to straighten out the edges, if necessary!) Then fold the top third down to the center and the bottom third up and over that (kind of like a tri-fold). Give it a quarter turn, and then roll into a rectangle, and folding once again in the same manner. Cover and chill for an additional 30 minutes.
  4. Preheat oven to 390 degrees. Roll out the dough until it is about ¼ inch thick. Cut circles that are about 3-4 inches in diameter (you should get about 12 from this recipe), and press the dough circles into the muffin tins. Use a fork and poke the bottom of each tart shell a couple times. Then, fill each tart shell to the brim with the egg custard. Immediately transfer to the oven and bake for 15 minutes. Then, lower the temperature to 355 degrees, and bake for an additional 15 minutes. Keep an eye on the tarts; if they start to puff up too much, just open the oven door a little bit, and they should deflate.
  5. Let cool for 5-10 minutes, and then enjoy while they are still warm!
Recipe by My Southern Sweet Tooth at http://mysouthernsweettooth.com/hong-kong-egg-tarts/