Hong Kong Style Egg Tart

Vanea demonstrated a popular dim sum dessert at the Caring Place Community Kitchen.


These Hong Kong Style Egg Tarts are best warm from the oven. They are silky and smooth.


  • 30 frozen tart shells
  • 2/3 cup granulated sugar
  • 1 1/2 cups water
  • 9 eggs
  • 1 dash vanilla extract
  • 1 cup evaporated milk


Source: this recipe is adapted from Vanea’s friend family recipe

Prep time: 30 minutes;  Bake time: 20 minutes;  Yield 30 tarts


HongKong-Style-Egg-Tart-2-300x200Preheat the oven to 400F.

Place tart shells onto a baking sheet.

Combine granulated sugar and water in a medium saucepan and bring to a boil. Stir and cook until the sugar is completely dissolved.

Remove from heat and cool to room temperature.

HongKong-Style-Egg-Tart-11-200x300Beat eggs in a large bowl.

Strain the eggs through a sieve.

Stir in sugar syrup, vanilla extract and evaporated milk.

HongKong-Style-Egg-Tart-10-200x300Strain the mixture again through a sieve to have very smooth filing.
HongKong-Style-Egg-Tart-5-300x200Fill the tart shells and bake for 15 to 20 minutes in a 400F preheated oven until the filling is puffed up a little and the tart edges is golden brown.

Vanea, thank you for sharing the Hong Kong Style Egg Tart recipe.

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  1. Sedap Makan

    Do the bakeries and restaurants color this to make it a brighter yellow. Seems like these are quite easy to make but if I make 30 I better have lots of company over!

    1. J.

      My guess that it could either be yolk:milk ratio or type of eggs (some are just brighter yellower)..or maybe they do colour it.

  2. Wy

    WOW! It seems very easy to make..do they taste exactly like the ones in the stores?? My mom will be very impressed…its one of her favourite desserts! 🙂 Thanks for sharing!

  3. Katy

    I remember always making these as a kid …but we lived in Saskatchewan back then and now that we moved to Vancouver, you can buy them practically anywhere so my mom doesn’t make them anymore. I think they taste a lot better homemade though.

  4. Katie

    Wow, they look delicious and so easy to make! It’s a favourite dessert of ours, so I’m definitely going to try this. I’d try it right now, but I don’t have 9 eggs in the fridge, damn!

    1. suanne

      Hi Katie, I just made a batch of 12 this morning using 1/3 of the recipe, except on the vanilla extract which I used 1 teaspoon. I found that 400F is too hot for my oven. I turned down the temperature to 350F after 5 minutes and bake them for 18 minutes total.

      1. keily

        Hi Suanne, can you please help me with the measurements of 1/3 of this recipe.I really want to make this, please and thank you.

        1. Suanne

          Hi keily, to make 1/3 of the recipe, just divide the amount of the ingredients by 3. The only tricky one is the sugar. 1/3 cup of sugar is equivalent to 5 1/3 tablespoons. So, the original recipe calls for 10 2/3 tablespoons. Dividing that by 3 will be about 3 1/2 tablespoons of sugar. As the vanilla extract, just leave it as a dash.

  5. HM

    Hi Suanne, I tried this recipe, turned out very good! Had some left over tart shells from making mini quiches, so…Had to turn my oven down to 375 & I baked the remaining egg filling (not enough tart shells) on its own and it turned out like creme brulee…smooth & silky…LOL!! Thanks for sharing!

  6. etranger

    Don Tots! I have wanted to make these for a long time. They are our favorite. I think they are made with more egg yolks at a dim sum place — shouldn’t affect the proportions too much.

  7. foodie

    I just made these Dan Tats this afternoon but found it very bland, can anyone suggest an something to sweeten it up?


  8. etranger

    I would use less water and more milk (1 to 1) and more than “a dash” of vanilla. Maybe use vanilla sugar instead of regular sugar. I think a pinch of salt would be a good idea, too.

    Haven’t made these yet, but I will. I am going to use puff pastry because I happen to have some.

  9. Nicole

    My grandmother gave me a recipe for this a few years ago, and to make the custard part of it more yellow, just add yellow food colouring – that’s why it looks more yellow at bakeries and restaurants 🙂

  10. Diana

    Hi Ben & Susan,

    Can you tell me where I can buy some of this frozen
    egg tart shell?


    1. Suanne

      Hi Diana, I bought mine from the Real Canadian Superstore. They are usually found in the freezer section where you also find puff pastry, pie shell, etc. I’m sure many other groceries stores like Safeway, Save-On-Food, Costco also carries them.

  11. Eggtart lover

    My grandmother gave me a eggtart from Dong Hoi Tong (Guangzhou, China). It was the best. They use real buttery cookie base and the most yummy eggy filling. I want to try making one like that. wish me luck.

  12. Joanne

    I am planning to bake some today. Just wondering if I need to defroze the shell before adding the egg…

  13. Foodiemental

    Thanks for the recipe. The flavour is good and so is the texture. Mine did overcook at 400F using the frozen shells from Costco. The shells I have are on the small side. I’ll try again at 350F next time.

  14. Cynthia

    Could I make the filling ahead of time (day before) and put it in the fridge and then when guest are having supper the next day, pop them in the oven so they come out warm?

    1. chowtimes

      The filing does not take long to prepare. I would not advise to prepare ahead. The most, you can prepare the syrup ahead of time.

  15. Casey

    Do you need to cook the tart shells before adding the custard?
    Thank you!!

    1. suannechowtimes

      Hi Casey, I do not cook the tart shells first. But I will bring the tart shell out from the freezer 30 minutes before making the egg tart.

  16. withtreatsandloveco

    Hi! You have no idea how happy I am to see these! I made a blog about about these and shared your recipe. Hope that’s okay. I credited you guys of course because I was pretty proud and happy that you guys were local Vancouverites as well!

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