Hong Kong Egg Tarts
Hong Kong Egg Tarts
Ingredients
For the Pastry Dough (Water Dough)
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup cold butter, cut into small cubes
- 1/2 cup cold water
For the Pastry Dough (Butter Dough)
- 1/2 cup all-purpose flour
- 1/2 cup cold butter, cut into 1/2-inch slices
For the Custard Filling
- 1/2 cup granulated sugar
- 1 cup hot water
- 3 large eggs, beaten
- 1/2 cup evaporated milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the Water Dough: In a large bowl, whisk together 1 1/2 cups all-purpose flour and 1 tablespoon granulated sugar. Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs. Gradually add 1/2 cup cold water, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead briefly until it just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
⏱️ 10 min
- 2
Prepare the Butter Dough: In a separate bowl, combine 1/2 cup all-purpose flour and 1/2 cup cold butter slices. Use your hands to gently mix and press the butter into the flour until it forms a cohesive, pliable dough. Do not overmix. Form into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
⏱️ 5 min
- 3
Laminate the Dough: On a lightly floured surface, roll the water dough into a 10x10-inch square. Place the butter dough in the center of the water dough. Fold the corners of the water dough over the butter dough to enclose it completely, pinching the seams to seal.
⏱️ 5 min
- 4
First Fold: Gently roll the dough into a 12x6-inch rectangle. Fold the dough into thirds, like a business letter (top third down, bottom third up). Rotate the dough 90 degrees. Wrap in plastic wrap and refrigerate for 30 minutes.
⏱️ 5 min
- 5
Second and Third Folds: Repeat the rolling, folding, and rotating process two more times, chilling the dough for 30 minutes after each fold. After the third fold and chill, the dough is ready.
⏱️ 10 min
- 6
Prepare the Custard Filling: In a medium bowl, dissolve 1/2 cup granulated sugar in 1 cup hot water. Let cool slightly. In another bowl, whisk together 3 beaten large eggs, 1/2 cup evaporated milk, and 1/2 teaspoon vanilla extract. Slowly pour the cooled sugar water into the egg mixture, whisking constantly until well combined. Strain the custard mixture through a fine-mesh sieve to ensure a smooth consistency.
⏱️ 10 min
- 7
Preheat Oven and Prepare Molds: Preheat your oven to 400°F. Lightly grease 12 standard muffin tins or individual tart molds.
⏱️ 5 min•🌡️ 400
- 8
Form the Tart Shells: On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/8-inch thick. Use a 3 1/2-inch round cutter to cut out 12 circles. Gently press each dough circle into the prepared muffin tins or tart molds, ensuring the dough comes up the sides evenly.
⏱️ 15 min
- 9
Fill and Bake: Pour the strained custard filling into each tart shell, filling them about 3/4 full. Be careful not to overfill. Bake for 15 minutes at 400°F.
⏱️ 15 min•🌡️ 400
- 10
Reduce Heat and Finish Baking: Reduce the oven temperature to 350°F and continue to bake for another 10-15 minutes, or until the custard is just set and slightly jiggly in the center. The pastry should be golden brown and flaky.
⏱️ 10 min•🌡️ 350
- 11
Cool and Serve: Remove the egg tarts from the oven and let them cool in the molds for a few minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Kong Egg Tarts
For the Pastry Dough (Water Dough)
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup cold butter, cut into small cubes
- 1/2 cup cold water
For the Pastry Dough (Butter Dough)
- 1/2 cup all-purpose flour
- 1/2 cup cold butter, cut into 1/2-inch slices
For the Custard Filling
- 1/2 cup granulated sugar
- 1 cup hot water
- 3 large eggs, beaten
- 1/2 cup evaporated milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the Water Dough: In a large bowl, whisk together 1 1/2 cups all-purpose flour and 1 tablespoon granulated sugar. Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs. Gradually add 1/2 cup cold water, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead briefly until it just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
⏱️ 10 min - 2
Prepare the Butter Dough: In a separate bowl, combine 1/2 cup all-purpose flour and 1/2 cup cold butter slices. Use your hands to gently mix and press the butter into the flour until it forms a cohesive, pliable dough. Do not overmix. Form into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
⏱️ 5 min - 3
Laminate the Dough: On a lightly floured surface, roll the water dough into a 10x10-inch square. Place the butter dough in the center of the water dough. Fold the corners of the water dough over the butter dough to enclose it completely, pinching the seams to seal.
⏱️ 5 min - 4
First Fold: Gently roll the dough into a 12x6-inch rectangle. Fold the dough into thirds, like a business letter (top third down, bottom third up). Rotate the dough 90 degrees. Wrap in plastic wrap and refrigerate for 30 minutes.
⏱️ 5 min - 5
Second and Third Folds: Repeat the rolling, folding, and rotating process two more times, chilling the dough for 30 minutes after each fold. After the third fold and chill, the dough is ready.
⏱️ 10 min - 6
Prepare the Custard Filling: In a medium bowl, dissolve 1/2 cup granulated sugar in 1 cup hot water. Let cool slightly. In another bowl, whisk together 3 beaten large eggs, 1/2 cup evaporated milk, and 1/2 teaspoon vanilla extract. Slowly pour the cooled sugar water into the egg mixture, whisking constantly until well combined. Strain the custard mixture through a fine-mesh sieve to ensure a smooth consistency.
⏱️ 10 min - 7
Preheat Oven and Prepare Molds: Preheat your oven to 400°F. Lightly grease 12 standard muffin tins or individual tart molds.
⏱️ 5 min•🌡️ 400 - 8
Form the Tart Shells: On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/8-inch thick. Use a 3 1/2-inch round cutter to cut out 12 circles. Gently press each dough circle into the prepared muffin tins or tart molds, ensuring the dough comes up the sides evenly.
⏱️ 15 min - 9
Fill and Bake: Pour the strained custard filling into each tart shell, filling them about 3/4 full. Be careful not to overfill. Bake for 15 minutes at 400°F.
⏱️ 15 min•🌡️ 400 - 10
Reduce Heat and Finish Baking: Reduce the oven temperature to 350°F and continue to bake for another 10-15 minutes, or until the custard is just set and slightly jiggly in the center. The pastry should be golden brown and flaky.
⏱️ 10 min•🌡️ 350 - 11
Cool and Serve: Remove the egg tarts from the oven and let them cool in the molds for a few minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min