🥧 Hong Kong Egg Tart
The Chinese egg tart is a small baked tart with a crisp, flaky pastry shell and a smooth, glossy egg custard filling lightly sweetened and scented with vanilla. It is best eaten warm, when the custard is just set and wobbly. Egg tarts are sold in bakeries and served at dim sum.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g shortcrust or puff pastry
- 3 eggs
- 120 ml milk
- 100 ml water
- 70 g sugar
- 1 tsp vanilla extract
Method
- Heat the oven to 200 °C and line 12 small tart tins with pastry.
- Dissolve the sugar in the warm water and let it cool.
- Whisk the eggs with the milk, sugar syrup and vanilla, then strain for a smooth custard.
- Fill the shells about 80% full.
- Bake 10 minutes, lower to 180 °C and bake 10–15 minutes until the custard just sets.
How to make it lighter
- Treat one tart as a full dessert portion and pair it with tea rather than a second pastry.
- Cut the sugar in the custard by about a quarter; the vanilla keeps it fragrant.
- Make mini tarts in a mini-muffin tin for smaller, easy-to-count portions.
History
Egg tarts are usually traced to Guangzhou in the early 20th century, likely influenced by English custard tarts, and they became an emblem of Hong Kong bakeries and cha chaan teng cafés.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →