Silky Custard Tart with Buttery Crust — Hong Kong Egg Tart
Cantonese dim sum classic, silky wobble-set egg custard baked in a crisp buttery shortcrust shell, served warm from the pastry trolley.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk flour, icing sugar, and salt. Rub in cold butter until fine crumbs form. Mix egg yolk with cold water, stir in until dough clumps. Bring together, wrap, chill 30 minutes. Roll to 3mm, cut four 10cm circles, press into muffin tin wells, prick bases, chill 15 minutes.
Bake 1
Preheat oven to 200°C. Dissolve caster sugar in hot water, stir until clear, cool 10 minutes. While cooling, whisk eggs, milk, and vanilla until just combined—do not aerate. Pour cooled sugar water slowly into eggs, whisking gently until uniform. Strain custard through fine sieve into jug.
Bake 2
Pour custard slowly into chilled pastry cases, filling to 3mm from rim. Pop any surface bubbles with a toothpick. Bake at 200°C for 15 minutes until edges begin setting, then reduce to 170°C and bake 8–10 minutes more until pastry is deep golden and custard is just set with pronounced centre wobble.
Rest and plate
Cool egg tarts in the tin 10 minutes as the custard firms. Turn out onto a warm plate, allowing 2 tarts per person. Serve warm from the tin.
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