Hong Kong-Style Egg Tarts

Recipe, recipe, get the recipe!

Yield: Making 16 egg tarts of a tart pan

Ingredients
For the custard filling
• 4 medium eggs, beaten (reserve 2 tablespoons for your pastry dough)
• 3/4 cup hot water
• 6 tbsp. sugar
• 1/8 teaspoon salt (pinch of salt)
• 1/4 cup evaporated milk
• Dash of vanilla (optional)
For the pastry dough
• 2 cups cake flour, plus extra for dusting
• 1 stick unsalted butter, room temperature
• 1/4 cup powdered sugar
• 2 tablespoons of beaten egg
• 1/8 teaspoon salt
• Dash of vanilla (optional)

Instructions
• Pre-heat the oven to 400˚F / 200˚C
Make custard filling
• Melt sugar and salt with hot water. Mix until dissolved then let cool.
• Whisk eggs and then take 2 tablespoons out for the pastry dough. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
• Strain the filling to ensure no lumps. Chill in the refrigerator while you make your pastry.
Making the pastry
• In a large bowl, sift flour, sugar and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
• Add the 2 tablespoons of reserved beaten egg and bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
• Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
Baking the egg tart.
• Pour the custard filling to the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
• Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.

Enjoy!

[daregirl]

I see a lot of the same questions so as someone who bakes a lot, here:

Can I use regular flour instead of cake flour?
-Cake flour is just all-purpose flour + cornstarch. It's lighter than regular flour and makes the end product less dense. In general:
1 cup cake flour = 3/4 cup + 2 tablespoons all purpose flour + 2 tablespoons cornstarch
For this recipe, you need 2 cups so
2 cups cake flour = 1 3/4 cup all purpose flour + 1/4 cup cornstarch

Can I use regular milk instead of evaporated milk?
-Evaporated milk is just milk that's been cooked down so that some of its water content is evaporated. It's thicker and its flavor is more concentrated than regular milk.. If you sub regular milk directly for evaporated milk, your custard will probably end up super liquid-y, won't set up as well, and it won't be as creamy as if you had used evaporated milk. You can make your own evaporated milk but I personally prefer to just buy a can. Evaporated milk is super useful and you can use it instead of milk for lots of things for a milkier flavor (like coffee, mashed potatoes, etc.)

However, if you don't want to go buy a can and only have regular milk on hand, here:
1/4 cup evaporated milk = 1/2 cup + 1 tbsp milk simmered (NOT boiled) down to 1/4 cup
You can also probably sub 1/4 cup evaporated milk for 1/4 cup heavy cream if you have it on hand but the end result will be fattier

Also fyi, adding sugar to a crust (and most doughs) will cause it to burn faster bc caramelization. If you're having trouble with your crust burning or cooking too fast, try adding less powdered sugar to the crust.

[theSelodijehermano]

The secret to a flaky pastry or bread is to simply add the butter into pieces, never melted. You have to mix it with the flour and other ingredients very fast. Never let it melt, put it in the fridge for at least one hour and do the pastry or bread very fast before the small pieces of butter start to melt. When they melt during the cooking process, they creat layers upon layers.

[erikatejada]

whenever I read or hear egg tarts I always thought seventeens unstopoable "eggeu tarteu" when they were at HK

[sjackie]

I like that you give the temperatures in both Fahrenheit and Celsius

[mydarlingisa]

I went to the website and printed the recipe out. it said beat 4 eggs and i did and reserved 2 tbsp for the dough and i did! guess what?! In the video, they are separated and in the recipe it is not mentioned until you get to the instruction and at that point, i have already put 2 tbsp of "beated whole egg" into the flour. THANKS A LOT for being so detailed

[pinoyedwin]

OMG, I just made these these this morning for Mothers Day 2020 and they are delicious. Really, I swear. So basically I followed the recipe, but my dough was still not sticking, so just added a little more yolk and they became sticky and put the baking to 350 to not let it burn, but it takes a little longer. I wish I can show you the pictures of my final after baking and they are so delicious. It actually didn't turn out bad.

[bertiebotts]

I tried hovering my hand over the butter. It didn't cut itself!

[ladyburst]

I made these for the first time, I used to get to eat these from my childhood living in Beijing and they don't taste quite the same.but I've gotten great compliments, even on the crust.very sweet and moist yet flaky.i love these recipes so much! thank you so much for your channel!

[ravenbb]

I made this. ONLY FILL HALFWAY OR IT WILL OVERFLOW AND BURN.

[fangfeicai]

This is literally my childhood. I used to eat them all the time!!! I would eat the crust first on the sides, and then eat the yummy egg jelly thing inside 😂😂😂😂😂

[bonksu]

This music reminds me of the game "GONE FISHING" IN GOOD OL' CLUB PENGUIN.

[samanthasstoryproductions]

I remember eating these tarts in dim sum restaurants growing up and I loved the yellow egg custard

[wydiasari]

if you are wondering why the tart's crust is like "burnt" in the video, you should not have baked the crust at the same time as the egg filling. You should bake the crust for a few minutes first then add the egg filling then bake again . This way, your tart shell won't be burnt :)

[clairebear]

my family uses philsbury pie crusts to save time and the egg tarts taste better and look cuter

[ronaldmhng]

Raise your hands if you are hong kong people 🙌 香港人請舉手!!!!

[michelleliu]

It's 2 am and I can't sleep. I know that I'm not supposed to look at a screen, but tasty videos make me so happy. definitely making these!

[kaorurias]

I'm from Hong Kong and even I don't know how to make this until now

[makoneko.official]

So is it 1/2 cup of powdered sugar or 1/4 cup

[sabrinavan]

I wanted to learn because of Seventeen's V live in Hong Kong 😂

[Pat]

Just made it right now and it taste soo good! 😁👍🏼