Hong Kong Style Egg Tarts

Hong Kong Style Egg Tarts

128
wildcat 3

"Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!"

Ingredients

45 m {{adjustedServings}} servings 421 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
  2. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
  3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Footnotes

  • Note
  • Whole milk will work as a substitute for evaporated milk.
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Reviews

128
  1. 153 Ratings

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Boy, were my parents surprised to come home to find fresh, homemade egg tarts! We're a Chinese family living in San Francisco who go out to Chinatown every weekend, so we know our Chinese dim s...

These are absolutely delicious! I hesitated after seeing the mix reviews but decided to go ahead anyway.The recipe is easy to follow, and yes, the tarts taste like bought-from-store. I've reduce...

the egg custard was good, taste just like the ones from the chinese bakery shop. however, the pastry is somewhat flat - suggest using cake flour instead of plain flour for added fluffiness.