Egg Tarts


Made in the Hong Kong style, these egg tarts are a little sweet, a little rich and super tasty! Bet you can't have just one!



4 eggs, beaten (put aside 2 tbsp)
¾ cup hot water
6 tbsp sugar
⅛ tsp salt
¼ cup evaporated milk
⅛ tsp Vanillablossom Vanilla Extract


2 cups all-purpose or cake flour
½ cup unsalted butter, room temperature
¼ cup powdered sugar
2 tbsp egg, beaten
⅛ teaspoon salt
⅛ tsp Vanillablossom Vanilla Extract




In a large bowl, sift together flour, sugar, and salt. Add softened butter, and bring mixture together gently with your hands until just combined. Don't overknead, otherwise your pastry will be chewy!

Add the 2 tbsps of beaten egg to flour mixture. Again, bring together gently until smooth. Cover with plastic or beeswax wrap and refrigerate for 30 minutes (or until dough is firm)

Make filling (below) while dough is in the refrigerator.

Preheat the oven to 400˚F (200˚C.) Remove dough from fridge and divide into 16 equal portions. Lightly coat your tart pan with oil. Roll each portion into a ball and place into each "pocket" of the pan. Using your fingers, press the dough into the pan to create a tart shell. Try to make a uniform thickness throughout the sides and bottom.


Melt sugar and salt with hot water. Mix until dissolved then let cool to about room temperature.

Add the remainder of the beaten egg yolk. Stir in sugar water, evaporated milk and vanilla. Stir and combine everything well, ensuring there are no lumps from the egg whites (strain mixture if you wish). Chill mixture in refrigerator for 15 mins (you can use this time to prep your tart shells in the pan)

Once mixture is cool, fill each tart shell until about 80% full. Bake for 15-20 minutes until filling is firm, but not overcooked. The center should be a smooth, rich golden yellow with paler edges.

Let cool for several minutes, but serve while still warm! Enjoy!


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