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Hong Kong egg tarts
Beat the butter, icing sugar and salt until smooth and pale, then beat in the egg. Add the flour and stir until it just comes together; do not knead. Flatten into a disc, wrap and chill for 30 minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Hong Kong egg tarts take?
1 hr 57 min all in — 50 min prep, 22 min cook, 45 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 12 tarts. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Kitchen scale, Oven, Baking tray.
How much salt do I put in?
The recipe lists Salt at 1 pinch.
How much sugar?
70 g of Sugar.
What can I use instead?
Shortcrust pastry → Ready-rolled all-butter puff pastry. Gives the flaky cha chaan teng style. Roll it up tightly into a log, cut 1.5 cm slices and press each into a tin with damp thumbs. Bake at 210°C for the first 10 minutes. Evaporated milk → Whole milk. Lighter and less creamy, but it sets the same way.
Any tips from this recipe?
Do not overfill. Custard that spills over the rim glues the tart to the tin. They are at their best within two hours. Rewarm leftovers in a 160°C oven for 5 minutes, never the microwave. Fluted egg-tart tins are cheap in Chinese supermarkets and give the classic shape.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.