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Hong Kong Egg Tarts

Chinese New Year is one of my favorite holidays. Mostly because I get gobs of money from everyone in my family and from all my friend's parents too. You get to buy new clothes for the new year. There is exorbitant amounts of good food. Omgee I miss Asia so much! Now that I'm here, I get zero money and zero new things :'(

I decided to make these egg tarts...but... it was kind of a disaster. I mean the custard came out wonderfully. The pastry not so much. I definitely overworked the dough and I could already tell it pretty elastic and not butter. But I couldn't be bothered to re do it (serious inertia problems).  If you do make these, I think a good buttery pie dough for the bottom would also work really well.

Happy New Year of the Horse! 新年快乐!!

Hong Kong Egg Tarts (蛋挞)

adapted from Table for 2 
makes a dozen mini tarts

250g Plain flour
2 tbsp castor sugar
1 egg yolk
150g butter

Custard filling
2/3 cup sugar
2/3 cup boiling water
4 eggs, lightly beaten
1 cup milk
1/2 tsp vanilla
1/4 tsp salt

  1. In a food processor, whirl butter with egg yolk and sugar
  2. Add flour and mix well. (may need to add more if it feels sticky, but don't go crazy)
  3. Roll into a tube, wrap in plastic wrap and refrigerate for at least 1 hour - overnight
  4. Cut dough into 12 equal pieces, and roll out to 5-10" circles between 2 sheets of parchment paper
  5. Line your tart molds and repeat for the rest of them. Refrigerate until you need to fill them up
  6. Custard: melt sugar in hot water, add milk to cool it, salt and vanilla. Add the eggs in too
  7. Strain the custard twice. Super important to get a delicate custard!
  8. Pour into the cold tart crust
  9. Bake at 355F for 25-30 mins


  1. Love Egg Tarts

  2. thanks! Need to work on fluffy crust making though. Wish I had a better food processor >.<

  3. And delicious. haha thanks though. I really need to work on web design... so computer un-savy

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