Hong Kong Egg Tart
Flaky pastry shells filled with a smooth, pale egg custard baked low and slow so it never browns or bubbles — developed in 1920s Canton and Hong Kong under British custard-tart influence, a distinct lineage from the Portuguese-derived Macanese egg tart.
Vegetarian
⚠ Contains: Egg, Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1/4 cup ice water
- 4 eggs
- 1/2 cup sugar
- 1 cup evaporated milk
- 1/2 cup hot water
- 1/2 tsp vanilla extract
Steps
- Cut the cold butter into the flour until it forms coarse crumbs, then bring together with the ice water into a dough. Chill for 30 minutes.
- Roll the dough out and press into tart molds, trimming the edges.
- Whisk the eggs and sugar together until smooth, avoiding excess foam.
- Stir in the evaporated milk, hot water, and vanilla, then strain the mixture through a fine sieve.
- Pour the custard into the pastry shells, filling almost to the top.
- Bake at 325F for 20-25 minutes, until the custard is just set with no browning or bubbling on top.
- Let cool slightly before serving.