Hong Kong Egg Tarts
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The Tale of Hong Kong Egg Tarts
Hong Kong egg tarts developed in the early 20th century, blending British custard tart traditions introduced during colonial rule with Cantonese pastry techniques, and were popularized in local cha chaan teng (tea restaurants) and bakeries. A related but distinct version, the Portuguese-style egg tart with its caramelized top, arrived later via Macau, giving Hong Kong two beloved but different tart traditions.
Ingredients
Scale:· 12 servings
- 2 cups all-purpose flour
- 1 cup cold butter
- 1/4 cup sugar, for the pastry
- Ice water
- 4 eggs
- 1/2 cup sugar, for the filling
- 1/2 cup evaporated milk
- 1/4 cup hot water
- 1/2 tsp vanilla extract
Instructions
- 1Make the pastry by cutting the cold butter into the flour and sugar until crumbly, then binding with ice water into a dough, and chill 30 minutes.
- 2Roll and press the dough into tart tins, and chill again 15 minutes.
- 3Whisk the eggs with sugar dissolved in hot water, then stir in the evaporated milk and vanilla, straining the mixture for smoothness.
- 4Pour the filling into the tart shells until nearly full.
- 5Bake at 400 F for 5 minutes, then reduce to 325 F and bake 15-18 minutes more until the filling is just set with a slight jiggle in the center.
- 6Cool the tarts in the tins before removing.
- 7Serve warm or at room temperature.
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