Hong Kong Style Egg Tarts

Hong Kong Style Egg Tarts are a beloved dessert that blends the creamy sweetness of a custard filling with a buttery, flaky pastry crust. This iconic pastry is a popular treat in Hong Kong and throughout Chinese-speaking communities, often enjoyed during dim sum or as an afternoon snack. These egg tarts are a perfect balance of smooth custard and crispy pastry, making them a must-try for anyone exploring Chinese or Hong Kong-style baked goods. For a detailed recipe, check out this Hong Kong Style Egg Tart Recipe.

Origin of Hong Kong Style Egg Tarts:
The Hong Kong Style Egg Tart has its roots in Portuguese custard tarts, introduced to Hong Kong by Portuguese settlers during the colonial era. The original Portuguese version, known as “Pastéis de Nata,” was adapted to suit local tastes, resulting in the creation of the egg tart as it is known today. Over time, this pastry became a staple in Hong Kong bakeries and dim sum menus, known for its rich custard filling and delicate, flaky crust.

Why They’re Loved:
These egg tarts are adored for their contrast in textures—smooth and creamy custard inside with a crisp, buttery shell. The custard is slightly sweet and fragrant, while the pastry shell adds a satisfying crunch. Egg tarts are typically enjoyed with tea, making them a delightful snack or dessert after a meal. Their delicate nature and balance of flavors have made them a beloved treat worldwide

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Hong Kong Style Egg Tarts

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

250

kcal

Ingredients

• 1 sheet puff pastry (store-bought or homemade)

• 1/2 cup milk

• 1/2 cup heavy cream

• 3 large eggs

• 1/4 cup sugar

• 1 tsp vanilla extract

• 1 tbsp cornstarch

• Pinch of salt

Directions

• prepare the Tart Shells:
  Preheat the oven to 375°F (190°C).
  Roll out the puff pastry sheet on a flat surface and cut it into small circles to fit into your tart pan. Gently press the pastry into the molds and set them aside
• Make the Custard Filling:
  In a saucepan, combine the milk, heavy cream, and sugar. Heat the mixture over medium heat until it is hot but not boiling.
  In a separate bowl, whisk together the eggs, cornstarch, vanilla extract, and a pinch of salt.
  Slowly pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling.
  Strain the custard mixture through a fine sieve into a clean bowl to remove any lumps.
• Assemble the Tarts:
  Pour the custard mixture into the prepared tart shells, filling each one almost to the top.
  For a golden finish, brush the edges of the pastry with a little egg wash.
• Bake the Tarts:
  Place the tarts on a baking tray and bake for about 20-25 minutes or until the custard is set and the pastry is golden brown. The custard should have a slight wobble when gently shaken
• Serve:
  Let the tarts cool for a few minutes before serving. Enjoy them warm or at room temperature with a cup of tea.
• Enjoy:
  Delight in the perfect combination of flaky pastry and smooth, creamy custard that makes Hong Kong Style Egg Tarts so irresistible.

Notes

• Pastry: For a flakier texture, use puff pastry, or for a more traditional texture, use shortcrust pastry.