Chinese · Dessert · SAMPLE RECIPE
Hong Kong egg tarts · golden custard pastries
Small buttery tart shells filled with smooth yellow egg custard. This shortcrust version brings a Hong Kong bakery favorite into a home muffin pan.
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A NOTE FROM THE KITCHEN
Shortcrust shells, gently set custard.
Hong Kong egg tarts can have shortcrust or flaky pastry. This home version makes twelve small shortcrust tarts in a standard metal muffin pan. Fill the shells only about three-quarters full. The custard should stay smooth and lightly colored, rather than developing a deeply scorched top.
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Hong Kong egg tarts · golden custard pastries
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BEHIND THE DISH · Hong Kong
Hong Kong egg tarts · golden custard pastriesBeyond the plate.
Smooth yellow custard and a small pastry shell make an inviting bakery treat.
ORIGINS & EVOLUTION
Two familiar pastry styles.
Hong Kong egg tarts are made with either shortcrust or flaky pastry. Both hold an egg-based custard, generally kept smooth and light in color rather than deliberately scorched.
CULTURAL CONTEXT
A bakery and café favorite.
Egg tarts are familiar in Hong Kong bakeries and cha chaan teng cafés. Their small size makes them easy to pair with a hot drink or share among other snacks.
AT THE TABLE
Our shortcrust approach.
We use a straightforward butter pastry pressed into a standard muffin pan. Straining the custard and baking gently help produce a smoother surface. These home tarts do not require laminated dough or specialist tart molds.
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