Hong Kong Egg Tarts
Flaky pastry shells filled with silky-smooth egg custard — a dim sum classic. Straining the custard mixture twice before it goes into the pastry gives Hong Kong egg tarts their signature glassy-smooth surface.
Ingredients
Instructions
Make pastry: pulse flour, butter and sugar. Add yolk and water. Rest 30 minutes.
Dissolve caster sugar in hot water. Cool completely.
Beat eggs lightly, add sugar water and evaporated milk. Strain twice.
Press pastry into tart cases.
Pour custard into cases to 80% full.
Bake at 200°C for 5 minutes, then 175°C for 15 minutes until just set with a slight wobble.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.