Hong Kong Egg Tarts for the Soul [RECIPE]
Good Morning Friends!
Over the weekend I was a busy bee baking with my family. I’m not usually into baking. To be honest, I hate that it takes precise measurements. I’m more of a “wing it” kind of gal when it comes to cooking. I taste as I go and adjust as needed. But baking requires precision. It forces you to be patient and thorough. As my sweet tooth craving hit on Saturday there was only one thing I wanted in my mouth: Hong Kong Egg Tarts. Now, if you’ve never had one, let me gush to you for a moment about how ridiculously divine these little tarts are. The shortbread butter crust isn’t overly sweet but still retains so much moisture that it crumbles on your tongue leaving you with a smooth, slightly sweet taste. The egg custard is silky, rich from the yolk, but not sweet so much as it is savory. It’s the perfect dessert (or snack) for fans of all things savory and sweet.
The last time I made these tarts, I was watching the DOTA 2 Manila Major with my husband. I created a dish in honor of the teams competing for the trophy and cash prize. These tarts were made in honor of Chinese e-sports team, LGD Gaming. I ordered the tiny tart shells from Amazon, anxiously prepared for their arrival, made this recipe over the course of a couple of hours…. and it was heaven in my mouth.
Now let’s fast forward to this weekend.
The original recipe I used called for me taking hours to make these tarts. And I didn’t want to spend hours in the kitchen creating these tiny confections. I’m patient, but not that patient! (At least not anymore lol!). No, I wanted something fast, easy, but that would still give me the Hong Kong Egg Tart flavor that I was looking for. This recipe did just that. Are you ready to make them too? Then let’s dive in!
Hong Kong Egg Tarts
For the Crust:
- 1 cup confectioner’s sugar
- 3 cups all-purpose flour
- 1 cup butter
- 1 egg, beaten
- 1 dash vanilla extract
For the Egg Custard:
- 1/2 cup sugar
- 1 cup hot water
- 4 eggs, whisked
- 1/2 cup evaporated milk
- 1 dash vanilla extract
Boil 1 cup of water and whisk in 1/2 cup of sugar until dissolved. Set aside to cool to room temperature.
Then focus on making the crust. Mix together 1 cup of confectioner’s sugar and 3 cups of all-purpose flour. Using your hands, crack in 1 egg, pour in a dash of vanilla extract, and crumble in 1 cup of butter. Keep crumbling it until it resembles fine breadcrumbs. (Don’t worry, you’ll get there!).
Then gather the dough into 1 inch balls and press the dough into each tart shell.
Wash your hands and let’s focus on the egg custard now. 🙂 Whisk 4 eggs, 1/2 cup of evaporated milk, and 1 dash of vanilla extract into the sugar-water pot.
I decided to use an immersion blender to make it even easier.
Use a sieve to strain the custard through into a bowl. You want to catch some of those air bubbles. This makes the custard look even silkier.
Ladle the custard into the tart shells. Then bake at 450 degrees (F) for 15 minutes. And you’re done!
Serve warm and enjoy! ❤ You’ve earned it!