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Hong Kong Style Egg Tarts

SUBMITTED BY: wildcat PHOTO BY: LIANG

"Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!"
PREP TIME  25 Min
COOK TIME  20 Min
READY IN  45 Min
Original recipe yield 12 tarts

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup confectioners' sugar
  • 3 cups all-purpose flour
  • 1 cup butter
  • 1 egg, beaten
  • 1 dash vanilla extract
  •  
  • 2/3 cup white sugar
  • 1 1/2 cups water
  • 9 eggs, beaten
  • 1 dash vanilla extract
  • 1 cup canned evaporated milk

DIRECTIONS

  1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
  2. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
  3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

FOOTNOTE

  • Whole milk will work as a substitute for evaporated milk.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2005 by poofietomato
Boy, were my parents surprised to come home to find fresh, homemade egg tarts! We're a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2006 by Howzerr
the egg custard was good, taste just like the ones from the chinese bakery shop. however, the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2006 by myk
These are absolutely delicious! I hesitated after seeing the mix reviews but decided to go... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2006 by LIANG
My family loved it! The filling was perfect. Except it was just a tad too sweet, i would use a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2008 by erica
I used the store bought frozen tart shells (in the section where the frozen pie crusts are),... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2007 by foodaholic
This recipe was a failure because the temperature was way too high...my eggs were overcooked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2008 by LuvChanSe
Great recipe!!! Taste just like home!!!! I made it for my dad and he said the crust should be... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2005 by Cocooned
The custard tasted okay and the crust is more like a sugar cookie. It'd be good just as a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2007 by A Lee - Scotland
I tried using this recipe but face some problems from the start when I went to purchase the... MORE