Hongkong Egg Tart

Preparation: 30 min
Cooking time: 30-35 min
Waiting time: 30 min
Portion: 8
Level: 2/5


  1. Tart shell
    -All purpose flour: 110gr
    -Powdered sugar: 30 gr or replace with icing sugar
    -Unsalted butter: 65 gr – soften at room temperature
    -Small egg: 1 – weight around 45 gr per pcs; beaten
  2. Filling
    -Egg: 2
    -Sugar: 35-40 gr
    -Milk: 210 ml
    -Vanilla extract: ½ tsp ~ 2.5 ml

Kitchen utensil
-Aluminum tart mold (5-7 cm): 8 pcs


1. Tart shell

  • Whisk soften butter with powdered sugar in mixing bowl
  • Add beaten egg, stir well
  • Divide 110 gr all purpose flour into 3 parts, sieve each part to mixing bowl.
  • After 3 times of sieving and mixing flour, we’ll have a quite sticky dough, Wrap it up with plastic wrap and refrigerate in 20 minutes
  • Divide the refrigerated dough into 8 parts (30 gr per each). Place the dough between 2 layers of parchment paper (to prevent sticking) and flatten by rolling pin.
  • Place the flattened dough in molds. Press and trim the edges if necessary

If you want to make non-stick tart molds, brush a thin layer of oil or butter inside the molds, cover with a layer of plain flour.

  • Refrigerate the tarts in 5-10 minutes before baking

2. Filling

  • Beaten 2 eggs with 35 gr sugar. You can add more 5 gr sugar if you prefer sweeter flavor
  • Pour 210 gr milk into the eggs and whisk until the sugar completely dissolved.
  • Sieve and add ½ tsp of vanilla, stir well.

3. Baking

  • Preheat the oven at 180 Celsius degree
  • Use a fork to make tiny holes on tart shells.
  • Add a small amount of rice (or bean) onto cupcake liner and place it on tart to prevent if from rising
  • Bake the tart shells at 180 Celsius degree in 5-7 minutes. Then remove them from oven.
  • Decrease oven heat by 150 Celsius degree
  • Remove cupcake liners, then pour custard filling into tart shells.
  • Bake the tarts at 150 Celsius degree in 30-35 minutes. You can bake more 5-10 minutes if you want custard fillings cooked completely
  • Only remove the tart from molds when they are cool completely to prevent them from breaking.
  • Best serve within 1-2 days. Can be stored in fridge.

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