A few years ago, I lived in Hong Kong for a couple of months while I modeled and I could have stayed there forever. I fell in love with the city and their incredible food. One dessert Hong Kong is famous for is their Egg Tarts. You could buy them anywhere- at the beach, on the mountains, on street carts, and in all of their bakeries. I’ve always wanted to try to make them myself and thanks to a recent obsession with watching The Great British Baking Show on Netflix, I decided to give them a try. Here’s the recipe!
Hong Kong Egg Tarts
Ingredients:
For the crust:
- 1 cup confectioners’ sugar
- 2 3/4 cups all-purpose flour
- 1 ¼ cup butter
- 1 egg – beaten
- ½ tsp vanilla extract
For the filling:
- 2/3 cup white sugar
- 1 1/2 cups water
- 9 eggs – beaten
- 1/2 vanilla extract
- 1 cup evaporated milk
Instructions:
Preheat the oven to 375
For the crust:
Mix together the confectioners’ sugar and flour in a medium bowl.
Then, mix in butter with flour and sugar with fork or hands – Make sure the butter is not in large clumps and that it is evenly mixed with the dry ingredients. Next, stir in the beaten egg and vanilla until the mixture turns into dough.
Form the dough into 1 – 1½ inch balls then roll out and press them into mini tart pans (I used jumbo sized cupcake foil cups)
For the filling:
Pour white sugar and water together in a pot on the stove and bring to a boil or cook until the sugar is completely dissolved in the water. Take the pot off heat and let cool until it is at room temperature. It is very important that the water isn’t too hot or else the eggs might curdle. Whisk the 9 beaten eggs into the sugar mixture. Then, stir in the evaporated milk and vanilla. Strain the filling through a sieve (I strained mine twice just to be sure) and fill the tart shells.
Bake for 20 minutes, until golden brown. Stick a toothpick in the tarts to see if the filling comes off on the toothpick. If it does, then they are not done. Let the egg tarts cool before peeling off cupcake foils or taking out of tart tin.
