Easy Hong Kong Style Egg Tarts

Easy Hong Kong Style Egg Tarts
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    24 People
  • VIEWS
    69

Transport yourself to the bustling streets of Hong Kong with these delightful egg tarts. The flaky, buttery crust cradles a silky smooth, golden custard, creating a symphony of textures and flavors that will leave you craving more. A simple yet elegant treat, perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    32 mg
  • Protein
    3 g
  • Saturated Fat
    2 g
  • Sodium
    105 mg
  • Sugar
    12 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins Preheat your oven to 425°F (220°C). (10 minutes)

Image Step 02
02 Step

Recipe View 15 mins In a saucepan, combine the water and sugar. Bring to a gentle boil over medium heat, stirring until the sugar is completely dissolved. Remove from heat and allow to cool to room temperature. (15 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a large bowl, whisk the eggs until light and frothy. Add the evaporated milk and continue whisking until well combined. Gradually pour in the cooled sugar syrup, mixing gently until everything is thoroughly incorporated. (5 minutes)

Image Step 04
04 Step

Recipe View 10 mins Arrange the unbaked tart shells on a baking sheet. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher with a spout. This will ensure a perfectly smooth custard. Carefully fill each tart shell with the custard. (10 minutes)

Image Step 05
05 Step

Recipe View 20 mins Bake in the preheated oven until the custard is puffed slightly and mostly firm to the touch, about 20 minutes. Keep a close eye on them to prevent over-browning. Let cool slightly before serving. (20 minutes)

For an extra smooth custard, consider warming the evaporated milk slightly before adding it to the eggs.
If you prefer a richer flavor, use brown sugar instead of white sugar.
To prevent the tart shells from puffing up during baking, prick the bottoms with a fork before filling.

Elizabeth Deckow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 23 Ratings)
Total Reviews: (3)
  • Emilia Bednar

    My family loved these! I will definitely be making them again.

  • Janiya Stamm

    I tried this recipe and it was surprisingly easy to follow. The results were amazing!

  • Aliyah Greenfelder

    These tarts were a huge hit! The custard was so creamy and the shells were perfectly crisp.

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