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Hong Kong Egg Tarts
Silky, just-set egg custard in crisp, buttery tart shells, like the dim-sum bakery favorite.
Ingredients
| Volume | Grams |
|---|---|
| Crust | |
| 1 1/2 cups all-purpose flour | 180 g |
| 1/4 cup powdered sugar | 28 g |
| 1/4 tsp table salt | 1.5 g |
| 1/2 cup unsalted butter, cold, cubed | 113 g |
| 1 large egg | 50 g |
| Custard | |
| 1/3 cup granulated sugar | 66 g |
| 2/3 cup hot water | 151 g |
| 3 large eggs | 150 g |
| 1/3 cup evaporated milk | 76 g |
| 1/2 tsp vanilla extract | 2.3 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Pulse the flour, powdered sugar and salt with the butter until crumbly, add the egg, and press into a dough. Chill 30 minutes.
- Dissolve the sugar in the hot water and cool to lukewarm. Whisk in the eggs, evaporated milk and vanilla, then strain through a fine sieve.
- Heat the oven to 400 °F. Divide the dough into 12 balls and press each into a muffin cup, thin and even, up to the rim.
- Fill each shell about 80% full with custard.
- Bake 12 minutes, then lower to 350 °F and bake 10–12 minutes more, until the custard is just set with a slight wobble. Cool 10 minutes before unmolding.
Tips
- Straining the custard and baking gently gives the glassy-smooth top.
- If the custard puffs, crack the oven door for a minute to cool it slightly.
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