Hong Kong Egg Tarts

Buttery pastry shells filled with smooth, sunny egg custard.

Prep & cook55 minDifficultyMediumServes6

Kitchen Intelligence

Make this recipe work for you.

Scale the ingredients, follow one calm step at a time, start built-in timers and keep a personal record of what you cook.

Ingredient scale

Make it step by step

1
Heat the oven to 200°C and press pastry into small tart tins.
2
Dissolve sugar in hot water and leave it to cool.
3
Whisk eggs, evaporated milk and vanilla, then add the syrup and strain.
4
Fill shells and bake for 12 minutes; reduce to 175°C and bake 10 minutes more.
5
Cool until the custard is set but still tender.

Chef’s tip

Straining the custard removes bubbles for a perfectly smooth surface.