Hong Kong Style Egg Tarts

Hong Kong Style Egg Tarts

129
wildcat 3

"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!"
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Ingredients

45 m servings 421 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

129
  1. 154 Ratings

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Most helpful positive review

Boy, were my parents surprised to come home to find fresh, homemade egg tarts! We're a Chinese family living in San Francisco who go out to Chinatown every weekend, so we know our Chinese dim s...

Most helpful critical review

I tried using this recipe but face some problems from the start when I went to purchase the INGREDIENTS. I couldn't find CONFECTIONER'S SUGAR OR ALL-PURPOSE FLOUR. Maybe it's because the ingredi...

Boy, were my parents surprised to come home to find fresh, homemade egg tarts! We're a Chinese family living in San Francisco who go out to Chinatown every weekend, so we know our Chinese dim s...

These are absolutely delicious! I hesitated after seeing the mix reviews but decided to go ahead anyway.The recipe is easy to follow, and yes, the tarts taste like bought-from-store. I've reduce...

the egg custard was good, taste just like the ones from the chinese bakery shop. however, the pastry is somewhat flat - suggest using cake flour instead of plain flour for added fluffiness.

I halved the recipe. There was indeed too much custard for the amount of dough. I derived 10 medium sized tarts from this recipe, though the leftover custard could have filled 5 more tart shells...

I tried using this recipe but face some problems from the start when I went to purchase the INGREDIENTS. I couldn't find CONFECTIONER'S SUGAR OR ALL-PURPOSE FLOUR. Maybe it's because the ingredi...

My family loved it! The filling was perfect. Except it was just a tad too sweet, i would use a different crust (no sugar added preferably) Just like from the bakeries and shops! would make again...

The custard tasted okay and the crust is more like a sugar cookie. It'd be good just as a regular custard tart (maybe a 9 inch tart pan), and not Hong Kong Style. The Hong Kong egg tarts I've ...

This recipe was a failure because the temperature was way too high...my eggs were overcooked and chewy. I was so disappointed.

I used the store bought frozen tart shells (in the section where the frozen pie crusts are), which makes this recipe easy and quick to make. I gave it four stars only because I have yet to make...