Hong Kong Egg Tart Recipe Crispy Outside, Silky Inside

Biobaeckerei – Hong Kong egg tart have a magical way of winning hearts. The warm, buttery aroma of freshly baked tarts fills the air, blending perfectly with the silky custard inside instantly transporting you to the bustling streets of Mong Kok or Central in the morning. This pastry is a beautiful fusion of cultures, born from Portuguese pastel de nata and British custard tart, then perfected with an Asian twist that makes it lighter and smoother.

The Secret Behind Its Perfect Texture

The charm of the Hong Kong egg tart lies in the contrast between its crispy, flaky crust and soft, creamy filling. Making it requires patience and precision, but the result is always worth it. The secret lies in using high-quality butter and mastering the layering technique to create that delicate puff pastry texture.

Ingredients for the Tart Crust

To make the crust, you’ll need:

250 grams of all-purpose flour
200 grams of unsalted cold butter
1 egg yolk
2 tablespoons of cold water
1 tablespoon of powdered sugar
A pinch of salt

Start by mixing flour, sugar, and salt. Add in chunks of cold butter, then rub them together using your fingertips until the mixture becomes crumbly. Next, add the egg yolk and water, mixing gently until the dough comes together. Chill the dough in the refrigerator for 30 minutes to make it easier to shape later.

Ingredients for the Custard Filling

For the creamy egg filling, you’ll need:

4 eggs
100 grams of granulated sugar
250 ml of whole milk
50 ml of heavy cream
1 teaspoon of vanilla extract

Lightly whisk the eggs and sugar until well combined, but do not overbeat. Add milk, cream, and vanilla, stirring slowly to avoid air bubbles. Strain the mixture to achieve a smooth, flawless texture.

Shaping the Tart Crust

Remove the dough from the fridge and roll it out gently to about 0.5 cm thick. Cut circles to fit your tart molds, pressing the dough evenly along the sides. Make sure the edges aren’t too thick this ensures a perfectly crisp crust once baked.

Filling and Baking the Tarts

Pour the custard filling into each tart shell until nearly full. Preheat your oven to 200°C (392°F) and bake for 20 minutes. Then reduce the temperature to 180°C (356°F) and continue baking for another 10 minutes, until the surface of the filling appears glossy and slightly jiggly when moved.

The Finishing Touch and Pro Tips

The key to a perfect egg tart is not to overbake it. If you notice large bubbles or cracks forming on the surface, your oven is too hot. Let the tarts cool slightly after baking to allow the custard to set with a silky texture.

Enjoying Freshly Baked Egg Tarts at Home

Once out of the oven, the buttery and vanilla aroma will fill your kitchen. The crust is crisp and golden, while the inside melts gently on your tongue. Pair it with a cup of jasmine tea or milk coffee, and you’ll experience the authentic charm of Hong Kong without ever leaving home.

Egg Tart: Elegance in Simplicity

It may look like a humble pastry, but the Hong Kong egg tart represents a perfect harmony of tradition, patience, and craftsmanship. Every bite tells a story of culture, history, and timeless taste. It’s proof that in the world of desserts, beauty often lies in the simplest creations made with care and love.

Hong Kong Egg Tart Recipe Crispy Outside, Silky Inside