Egg Tart (Hong Kong Style)

Egg tarts usually served in Chinese places or in Chinese cuisines. Egg tarts contains an eggy custard filling with layers of crispy pastries on the outside. For this recipe, it is the simplified recipe that is easily be made at home for home bakers.

Egg tarts Hong Kong Style

Servings 12 pcs
Prep Time 15 mins
Cook Time 30 mins


  • Oven
  • Hand Mixer/ Stand mixer
  • Mixing Bowl
  • Rolling Pin
  • Whisk
  • Sieve
  • Tart Mould 3” x 3” x 1.5”


Sugar Crust

  • 125 g Butter (Room Temperature)
  • 55 g Icing Sugar
  • 1 nos Egg (Grade A)
  • 1 tsp Vanilla Essence
  • 200 g All Purpose Flour
  • 25 g Cake Flour

Egg Tart Filling

  • 70 g Castor Sugar
  • 150 ml Hot Water
  • 2 nos Egg (Grade A)
  • 75 g Evaporated Milk


Sugar Crust

  • Cream the butter and icing sugar at medium speed until the mixture is smooth.
  • Add in egg in two portions, half at a time, beat over low speed. Add vanilla extract and mix well.
  • Sift in the flour in two batches, scraping down the sides of the bowl between additions with a spatula. Make sure all ingredients have combined well.
  • Wrap the dough with the cling film, then rest and chill the dough in the fridge for 15 minutes.
  • Knead the dough. Then, roll out the dough to a ½ cm thickness.
  • Cut dough with a cookie cutter that is just a bit bigger than your tart tin in size.
  • Line the dough inside the tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides.
  • While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Egg Tart Filling

  • Add the sugar into hot water, mix until it has completely dissolved.
  • Whisk the egg with evaporated milk. Pour in the sugar water and mix well.
  • Sift the egg mixture to get rid of any foam. Carefully pour egg mixture into each tart shell.

Baking Tarts

  • Preheat the oven to 200°C. Position the baking tray on the rack in lower third of oven.
  • Bake the tarts for 10 to 15 minutes until the edges are lightly brown.
  • Lower the heat to 180°C but always keep an eye on them.
  • Once you see the custard has puffed up a bit, pull the oven door open about 2 – 3 inches.
  • Bake for another 10-15 minutes until the custard is cooked through.
  • Insert a toothpick into the custard. If it stands on its own, it’s done.
  • You can serve it either hot or cold. Both are delicious!


(Can get about 12 nos of tarts size 3” x 3” x 1.5”)
Course: Dessert
Keyword: Bakery, EggTart, homemade

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