Hong Kong Egg Tarts Recipe 🍮

[Kiriya Ubuyashiki]

Hey friends! I tried my hand at making some Hong Kong Egg Tarts, and wow, they turned out so good! These are those cute, flaky little pastries with a silky-smooth egg custard filling that are perfect for an afternoon treat or a snack anytime, really. Whether you're a pro baker or just testing out your skills, this recipe is surprisingly fun and so worth it. Plus, the buttery pastry and that sweet eggy filling? Match made in heaven! Let me walk you through the steps – it’s easier than it looks, trust me!

Ingredients:

For the Butter Dough:

• ¾ cup all-purpose flour
• 11 tablespoons cold unsalted butter, cut into ½-inch cubes

For the Water Dough:

• 1 cup all-purpose flour, plus extra for dusting
• ½ teaspoon granulated sugar
• ¼ teaspoon kosher salt
• 1 large egg, beaten
• 3½ tablespoons cold water

For the Egg Filling:

• 5 tablespoons whole milk
• ¼ cup granulated sugar
• 2 large eggs
• 2 tablespoons evaporated milk
• ¼ teaspoon vanilla extract

Directions:

1. Make the Butter Dough: In a food processor, blend the flour and cold butter into a thick paste (about 2 minutes). Spoon the dough onto plastic wrap and form it into a 5-inch square. Chill in the fridge until ready to use.
2. Prepare the Water Dough: Using the same food processor, pulse together the flour, sugar, salt, and 3 tablespoons of the beaten egg. Slowly add the cold water while pulsing until the dough forms a rough ball. Wrap the dough in plastic wrap and freeze for 20 minutes.
3. Make the Egg Filling: Heat the milk and sugar in a small pot over high heat until the sugar dissolves. Let it cool for about 5 minutes. In a bowl, whisk the eggs with the reserved beaten egg, then add the evaporated milk, vanilla extract, and cooled milk mixture. Strain the filling twice and refrigerate.
4. Prepare the Pastry: Roll the water dough into a 10-inch square on a floured surface. Place the butter dough in the center (in a diamond shape), wrap the outer dough around it, and seal the edges. Roll out into a 6x12-inch rectangle. Fold both short sides toward the center, then fold again like a book. Wrap in plastic and freeze for 20 minutes.
5. Repeat: Roll the dough into another 6x12-inch rectangle, fold both sides to the center, fold again like a book, and freeze for another 20 minutes. Repeat this process one more time.
6. Shape the Tart Shells: Roll out the dough into an 11x14-inch rectangle (less than ¼ inch thick). Cut out 12 rounds with a 3¼-inch cutter. Place each round into a 3-inch egg tart mold, pressing the dough up the sides. Dock the bottoms with a fork and chill for 30 minutes.
7. Bake the Tarts: Preheat your oven to 375°F. Pour the egg filling into the chilled tart shells, leaving about ¼ inch at the top. Bake until the crusts start to brown (about 20 minutes). Lower the heat to 350°F and bake for another 13-15 minutes until the filling puffs slightly. Let them cool with the oven door ajar for 5 minutes, then fully cool on a wire rack.

Enjoy warm or fully cooled! 🍽​

 

[lomiloml]

Wow, these Hong Kong Egg Tarts look absolutely delicious! The flaky crust and creamy filling are making my mouth water. They seem like the perfect treat for any time of day. I can’t wait to try making these at home!