Hong Kong Style Egg Tart


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

HongKong-Style-Egg-Tart-6-600x400

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

Ingredients

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

HongKong-Style-Egg-Tart-1-600x400

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

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

Instructions

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.

22 thoughts on “Hong Kong Style Egg Tart

    • 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.

  1. 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?

    • 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.

  2. 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.

  3. 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.

    • 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.

  4. 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 🙂

  5. 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.

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

    Thanks?

  7. 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.

  8. 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!

  9. 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!

    • 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.

      • 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.

      • 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.

  10. 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.

  11. 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!

  12. 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!

    • 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.

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