Hong Kong Egg Tarts
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
- Preheat Your Equipment: Preheat oven to 375°F (190°C)
- Combine Ingredients: In a mixing bowl, whisk eggs, milk, cream, sugar, and vanilla until smooth
- Prepare Your Cooking Vessel: Grease a muffin tin or line with tart molds
- Assemble the Dish: Roll out pastry, cut into rounds, press into tin cups, pour custard into each shell
- Cook to Perfection: Bake for 20–25 minutes until pastry is golden and custard is just set
- Finishing Touches: Brush tops with egg wash if desired
- 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/