Hong Kong Style Egg Tart

Egg Tart is a pastry crust that is filled with egg custard and then baked. Whether it’s Hong Kong (Dan Tat) or Portuguese (Pastel de nata) style, the delicious taste and delightful smell is a favourite among many.

Hong Kong style egg tarts are a must-have when going to Dim Sum or a Chinese Bakery. What I love about egg tarts are the flakiness of the crust and the sweet custard. Take a bite and enjoy the taste of sweet egg custard followed by the warm flaky pastry.

Want to make some at home? Here’s a simple authentic Hong Kong style egg tart recipe you’ll be sure to love. P.S., it’s tough critic foodie family approved, so you know it’s the real deal!

Ingredients:

• 16-20 Pastry Tart Shells
• 3 Eggs
• 110 ml Sugar
• 1 Cup Water
• 85 ml Evaporated Milk
• 1/2 Tsp Vanilla Extract

Instructions:

Combine sugar and water in a saucepan and bring to a boil until sugar dissolves

Remove saucepan from heat and let the sugar-water mixture cool to room temperature

In a bowl, whisk eggs and pour sugar-water mixture

Using another bowl, strain mixture through a sieve

Stir in evaporated milk and vanilla into the mixture and pass it through a sieve once more

* Reason we sieve the mixture is to avoid unnecessary bubbles and create a smooth custard finish

Preheat oven to 350F/180C

Place tart shells on a baking sheet for easy transportation

Lightly pierce the bottom of the tart shells a few times using a fork

Fill tarts evenly using a ladle or an ice cream scoop spoon (NOTE: Depending on the size of the tart, you may need more or less tart shells)

Bake for 10-15 minutes, rotate baking sheet, lower heat to 300F/150C and bake for another 5-10 minutes or until crust is lightly golden brown and custard is ready

To know if your custard is ready: Insert a toothpick in the middle of the custard, if it stands on its own, it’s done!

Enjoy!

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