Hong Kong Style Egg Tarts | Mini Egg Tarts

Toasty homemade Hong Kong style egg tarts. You can also make bite sized mini egg tarts with left over dough. Our egg tart Hong Kong recipe uses a delicious cookie dough base. If you don't have any egg tart tins, this recipe will show you how to make perfect egg tarts with regular muffin tins. Th egg tart filling recipe is delicious as well. This is the best egg tart recipe!
A lot of recipes use evaporated milk for the filling, we didn't have any so we used whipping cream instead and it worked turned out great! A great substitute if you don't have any evaporated milk.
Hong Kong Style Egg Tarts Recipe
How to make Egg Tarts
Hong Kong Style Egg Tart
Egg Tart Snack
Egg Tart Dessert
Egg Tart Recipe
Easy Hong Kong Egg Tart
港式甜品 曲奇蛋撻
蛋撻
港式蛋挞
蛋挞
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Recipe Ingredients:
- 2 Large Eggs: Separate Egg Yolk and White
[Cookie Pastry Dough]
- 1 Cup Cake Flour
- 1/8 Cup Powdered Sugar
- 60g Unsalted Butter
- 1 Tbsp Egg Yolk
- 1/2 tsp Vanilla Extract
- 2 tsp Water
Refrigerate Dough for 30 minutes
[Egg Custard Filling]
- 90ml Hot Water
- 1 Tbsp Sugar
- 1/8 Cup Whipping Cream
- 1/4 tsp Vanilla Extract
Regular Size Egg Tarts: Bake at 400°F (200°C) for 15-20 Minutes
Mini Egg Tarts: Bake at 400°F (200°C) for 5-8 Minutes
This recipe makes:
6 Regular sized egg tarts
8 mini egg tarts
Instructions:
1. Separate 2 eggs, add the whites and yolk into separate bowls. Whisk the yolks and store the egg whites.
2. Hand mix cake flour, powdered sugar, and butter together. Once the dough is crumbly, add 1 tbsp of egg yolk and vanilla extract into the dough. Continue mixing the dough. Add around 2 tsp of water into dough. If the dough is crumbling and not sticking together, add a bit more of water. Don't add too much! Keep kneading the dough until all the ingredients are mixed together. Wrap the dough with saran wrap and chill in fridge for around 30 mins.
3. After chilling, remove dough from fridge, use a rolling pin and roll the dough until thin and flat. Use a cookie cutter and cut our your shapes. Then gently press the cut out dough into your muffin tins. Spread the dough evenly so its thin and even on all sides.
4. Optional: If you want to make mini egg tarts, do the same thing but with a smaller cookie cutter and a mini muffin tin.
5. Filling: Add sugar into hot water and mix well. Once the water is cooled, add into your whisked egg yolks along with some whipping cream. Whisk until combined. Use a sift to filter the egg filling.
6. Pour filling up to 80% of your egg tarts. Don't over pour or else it will overflow.
7. Stick them into the oven: 15-20 mins for regular sized egg tarts and 5-8 mins for mini egg tarts at 400°F. You can stick a tooth pick into filling if you want to check whether they are cooked or not. If nothing sticks to the tooth pick, then it is ready. You can also tell by the browning of the crust.
Enjoy!
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