Homemade Hong Kong Style Egg Tarts ~ 手工港式蛋撻

Lately, I’ve been trying to expand my Asian desserts repertoire, I started making my own Katustera (Japanese Honey Cake) and my latest experiment is Hong Kong style egg tarts (蛋撻).  I was so lucky to find the perfect recipe over at Annelicious’s blog, and the results are pretty good!   Usually these egg tarts are made in small, disposable foil tins, or a tartlet baking set, but I didn’t have either of those options handy, so I dug through my kitchen cupboards and found my collection of mini tart tins.  (which until today, had served no purpose except to look pretty!)

除了西點以外, 我連東方的甜點也想學!最近有試烤蜂蜜蛋糕,前幾天,嘗試了怎麼烤港式蛋撻。本來煩惱,沒有小的免洗烤盤, 但突然記得平常收集的迷你烤盤應該能派上用場了。


My growing mini-tart pan collection (right top, middle tins are from VVG Thinking, Taipei)

I also decided this was the perfect occasion to use my homemade vanilla extract, that has been brewing in my kitchen since May.  這次也用上自己釀的香草精。


Homemade vanilla

The recipe I used is straightforward, and the ingredients are very basic. The instructions are divided into two parts, one for the crust, and the second for the filling. Make the crust first, because you need to shape the dough into the tart tins, and then chill the dough for 30 minutes before pouring in the filling.

食譜的步驟跟材料也很簡單~要現做蛋撻皮, 再做蛋撻餡。皮的步驟是把奶油,麵粉, 蛋,糖粉,攪拌在一起。放進冰箱冷卻。


I never really have much luck with pie crusts, despite my best efforts with frozen butter and ice water, my pie crusts still are never very flaky, so I didn’t hold up much hope for this one.  For this recipe, instead of cutting in the butter with a pastry cutter, you just whip it with the powdered sugar, flour and egg. No sweat!


Egg tart crust

The recipe asked for half a egg white and one egg yolk. I tossed in an entire egg, and hoped for the best.  I also only had unsalted butter, so I used that. Both of my modifications didn’t seem to affect the taste or texture of the egg tarts.


The filling is also very easy, it’s just a straightforward mixture of eggs, milk, vanilla extract, hot water and sugar.  Make sure you dissolve the sugar in the hot water, and let it cool before adding it to the eggs.

蛋撻餡有兩個地方要注意, 先用熱水把糖融化, 熱水要放涼後, 才能跟其他的ingredients 一起攪拌。然後要過濾幾次,免得一些小蛋黃顆粒影響到口感。


Egg tart filling (using my new balloon whisk from Pantry Magic, Hong Kong)

One part to make sure to do is to strain the custard twice before pouring it into the tart shells.  I’m so glad I wasn’t lazy and didn’t skip this step! The custard looked smooth, but I actually filtered out quite a few stray bits of egg yolk both times.


Another trick that I used was to pour the custard batter back into the measuring cup.  It made for more precise pouring into those teeny tart shells.


I popped them into the oven, and they were done in about 25 minutes, in my oven.  I thought they weren’t done, because they still looked a bit wobbly.. But it turns out, they’re supposed to look that way! I sliced a egg tart in half after it cooled down, it’s a velvety, soft texture.


Oh, and the crust tastes beautiful. Buttery perfection.  One improvement I would make in the future is to shape the edges of the tarts higher, because I had some filling overflow (which happened when I put the baking pan in the oven, and probably a bit during the baking process). With such tiny tins, it would be a shame to waste even a tiny drop of custard!

烤了25 分鐘就能吃了! 烤的過程, 廚房一直飄出奶油跟香草的香味。一出爐我就迫不急待的吃了一個。真的    !蛋撻皮酥酥的,蛋撻餡有淡淡的奶香味 ~我稍微調整了一下甜度, 所以對我來講是剛剛好。




Egg Tarts  (Makes 6 Egg Tarts)


For the pastry

  • 140g flour
  • 1 tablespoon powdered sugar
  • 1 egg
  • 75g butter

For the filling 

  • 75g sugar
  • 75g hot water
  • 2 eggs
  • 125ml milk
  • ¼ teaspoon vanilla extract
  • a pinch of fine salt

Method (for the pastry)

  1. Cream butter with powdered sugar, and egg.
  2. Add in flour and mix well. Once it is well mixed, using hand, press the mixture together and form a dough. If the dough is too wet or oily, do add some flour. Give it a few knead. But don’t over-work the dough.
  3. Wrap the dough in a plastic wrap. Chill for 10 to 15minutes.
  4. Take the dough out of the fridge. Cut pastries into 6 equal portion. The individual dough should weight about 38 grams each.
  5. Roll individual dough into a ball. Using both palms, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases.
  6. Refrigerate the tart cases for 30mins, before use.

Method (for the filling)

  1. Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.
  2. Beat eggs with milk, vanilla extract and salt. Pour in sugar water. Mix well.
  3. Sift egg mixture TWICE to achieve smooth egg mixture.
  4. Carefully pour egg mixture into each tart shells.
  5. Bake tarts for 25mins at 325 F

(Recipe adapted from Annelicious’ blog).




  1. Pingback: Field Trip: VVG Thinking (1 year later) 一年的 ”好樣思維“ « Ciao desserts! 「 焦點心 」

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