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Hong Kong Egg Tarts

Hong Kong Egg Tarts
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Golden, flaky Hong Kong egg tarts filled with smooth and creamy custard, perfect for breakfast or dessert.

Ingredients

  • All-Purpose Flour: 1 1/4 cups, forms the base of the flaky crust
  • Unsalted Butter: 1/2 cup, cold, provides flakiness and richness
  • Powdered Sugar: 2 tablespoons, adds light sweetness to pastry
  • Eggs: 3 large, 2 for custard filling, 1 for egg wash
  • Milk: 1/2 cup, adds creaminess to custard
  • Heavy Cream: 1/2 cup, ensures smooth, rich custard
  • Granulated Sugar: 1/4 cup, sweetens custard filling
  • Vanilla Extract: 1 teaspoon, optional, enhances custard flavor

Instructions

  1. Preheat Your Equipment: Preheat oven to 375°F (190°C)
  2. Combine Ingredients: In a mixing bowl, whisk eggs, milk, cream, sugar, and vanilla until smooth
  3. Prepare Your Cooking Vessel: Grease a muffin tin or line with tart molds
  4. Assemble the Dish: Roll out pastry, cut into rounds, press into tin cups, pour custard into each shell
  5. Cook to Perfection: Bake for 20–25 minutes until pastry is golden and custard is just set
  6. Finishing Touches: Brush tops with egg wash if desired
  7. Serve and Enjoy: Allow tarts to cool slightly before removing from tin, serve warm or at room temperature

Notes

  • Chill pastry before baking for flakier layers
  • Strain custard for smooth texture
  • Serve slightly warm for best eating experience

Find it online: https://dishmio.com/hong-kong-egg-tarts/