Egg tarts are a beloved classic in Hong Kong cuisine, with a flaky pastry shell filled with a rich and creamy egg custard. This iconic dessert can be found in bakeries and dim sum restaurants throughout the city. If you want to recreate the taste of Hong Kong at home, follow this simple recipe for making delicious egg tarts that will transport you straight to the bustling streets of Hong Kong.
For the pastry:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 egg yolk
- 1 tablespoon cold water
For the filling:
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup evaporated milk
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- In a large mixing bowl, combine the flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water to the mixture, and stir until the dough comes together.
- Roll out the dough and cut out circles that fit into a muffin tin. Prick the bottoms of the pastry shells with a fork.
- In a separate bowl, whisk together the sugar and eggs until well combined. Add the evaporated milk, water, and vanilla extract, and stir until smooth.
- Pour the egg mixture into the pastry shells, filling them about 3/4 full.
- Bake in a preheated oven at 375°F for about 20 minutes or until the pastry is golden brown and the filling is set.
- Let the tarts cool in the tin for a few minutes before transferring them to a wire rack to cool completely.