FLAKY Egg Tarts (Easy Recipe) ~Hong Kong Style~

Is that egg custard in that tart? lol. Here's an easy and flaky egg tart recipes.
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Egg Tarts 8-10 Servings
Ingredients
Oil Dough
-1/2 Cup / 60G. All-Purpose Flour
-1/2 Cup / 113G. Unsalted Butter (1 Stick) (Cold)
Water Dough
-1/2 Cup / 60G. All-Purpose Flour
-2 Tbsp / 30 mL. Cold Water
-2 Tbsp / 15G. Powdered Sugar
-1 Egg Yolk (25G)
-1/4 Tsp. Salt
-1/4 Cup / 30G AP Flour for kneading
Egg Custard-
1/4 Tbsp / 60 mL. Hot Water
1/4 Tbsp / 50G. Sugar
1 Egg + 1 Egg Yolk
1/2 Cup / 120 mL. Milk
1 Tsp. Vanilla Extract
400F / 205C for 20 minutes or until a golden-brown crust.
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[@adityabiyani387]

cool one i like

[@candylok5113]

Thank u for your egg tart recipe. It is nice and easy to understand, today is the first time that I try it. Too bad in my phone i can't take photo to show u. 😊

[@bikecarsaga]

Yummy desert

[@jihaneverglow3014]

Thanks for sharing 😊 Can I know the size of the tart pans ?

[@roomfordessert1]

Thanks, so I got them from Amazon, and their dimensions are 2.4cm tall and 7cm diameters

[@pianofan17]

In your video, I would either delete the 1/2 tsp. salt in your filling instructions and follow your written directions, OR add less salt. I added the 1/2 tsp. salt and found the filling salty.

[@undecisive5637]

How does this differ from your either egg tart recipe?

[@welcometomyrandomness2073]

I only have normal grain sugar and not powdered sugar. I’m assuming using grainy sugar with mess with the texture of the dough but that’s all I have at the moment and my parents won’t have time to take me grocery shopping any time soon. Are there any substitutes?

[@roomfordessert1]

If you don't have powdered sugar, you can omit it, it would still work fine. Hope this help.

[@JoJo-hx3pz]

Hey :) I’m trying out this recipe and my dough got really soft as if the buyer was melting and my dough is soft should I add more flour ?

[@roomfordessert1]

If the dough is watery add a little of flour, but if it's just soft, try putting into the fridge for like 30 minutes and it will harden enough to work with. Your butter shouldn't be melting unless you are living in a really hot and humid place, in that case you just have to work fast and refrigerated often. Hope this helps. 🙂

[@margaretzhang1107]

It will be nice to have the recipes and the instruction published also.

[@pianofan17]

For the egg tart filling, can I use 120 mL evaporated milk instead of regular milk (I'm assuming your recipe uses regular dairy milk)?

[@roomfordessert1]

So evaporated milk is like concentrated milk. Just add water 1 to 1 ratio with evaporated milk and you will get regular milk. So if the recipe needs 1 cup milk, you mix 1/2 cup water with 1/2 cup evap milk. Hope this helps.

[@pianofan17]

Yes, that helps. I also noticed some measurement differences between your video and what you listed:
- butter for oil dough: video says 113g, you listed below 110g
- salt (in water dough): video says 1/2 tsp., you listed below 1/4 tsp.
Please let me know which is correct: video or below listed

[@roomfordessert1]

Sorry about that. Use the one in the video, the amount that's different is not really noticeable. Thanks

[@pianofan17]

Thanks for your helpful tips. 1 final question: I followed your instructions to make the water dough and mine came out dry. How can I fix this? Is more water needed?

[@roomfordessert1]

Yeah just add a little bit of cold water at a time. Good luck

[@bettyewilliams9889]

Check sugar,water in crust, amount

[@KoffeewithK371]

Which of your egg tart recipes would you recommend?

[@josephinecheong8499]

I think my oven temperature is only 200 degree cel. - what must I do?

[@roomfordessert1]

So its not adjustable?

[@josephinecheong8499]

@@roomfordessert1 200 deg cel. is the maximum temperature, teacher. My oven is a small oven

[@roomfordessert1]

Oh ok just bake for 15-18 minutes or until golden brown tart at 200C. It will still work. Let me know how it turns out. 🙂

[@josephinecheong8499]

@@roomfordessert1 Thank you teacher. I tried to bake it on Saturday. I faced a few problems.. 1st - both of the dough is too wet even if I put it in the refrigerator for more than 30 minutes (I have to add more AP flour in order to make it more firm) 2nd - I tried to make it about 20 min at 200C but the crust is not cooked but the top is brown & the egg has brown spots too. I rebake it for another 10 minutes but the crust is still not golden color. What have I done wrong??. Pls advise. Thank you teacher

[@roomfordessert1]

So if the dough is too wet add a little extra AP Flour. Different places are more humid than other so it might need more flour. For the baking part, it's hard to say, because the egg custard seems to be cooked, but the tart isn't? So that means the tart is the issue. Try using ice cold water, this will help keep the butter from melting, and reduce the water absorption by the flour. The dough will be less wet, let me know if that helps.