Recipe for Hong Kong Egg Tarts
These Hong Kong egg tarts feature flaky, golden puff pastry shells filled with a smooth and silky egg custard. The filling combines eggs, evaporated milk, vanilla, and a simple sugar syrup for a delicate sweetness and creamy texture. Using store-bought puff pastry makes this classic bakery treat easy to prepare at home, while straining the custard helps create a beautifully smooth finish. Serve the tarts warm or slightly cooled for a delicious homemade dessert inspired by Hong Kong bakeries.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Hong Kong Egg Tarts in action.
Equipment
- 1 oven
Ingredients
Custard Filling:
- 3 large eggs room temperature
- ½ cup evaporated milk room temperature
- ½ cup granulated sugar
- 1 cup hot water
- 1 teaspoon vanilla extract
Pastry Shells:
- 1 package store-bought puff pastry thawed
- A little all-purpose flour for dusting
Instructions
- Prepare the Ingredients:Dissolve the granulated sugar completely in the hot water. Let the mixture cool down to room temperature so it does not cook the eggs later.In a bowl, whisk the large eggs and vanilla extract together. Slowly pour in the cooled sugar syrup and the evaporated milk, whisking gently to combine.Strain the custard through a fine-mesh sieve two or three times to remove any bubbles and unmixed egg bits for a smooth texture.Roll out your puff pastry on a lightly floured surface. Cut out round circles using a round cutter or bowl. Press the pastry rounds into greased aluminum egg tart tins or a muffin pan, leaving a small lip of pastry over the edge to prevent shrinking.Prick the bottoms of the pastry shells 3 to 4 times with a fork. This "docking" allows trapped steam to escape so the bottom does not balloon up.Fill the shells about 90% full with the strained custard.
- Bake:Preheat your oven to 375°F (190°C). Bake for 10 minutes at this temperature, then lower it to 350°F (175°C) for another 15 minutes until the pastry is golden and the custard is just set with a slight jiggle. Turn off the heat, let the tarts sit for about 5 minutes for removing them from the oven.
- Serve:Allow the tarts to cool slightly in their molds before removing them. Enjoy them warm.