Mark really liked the Egg Tarts when we were in Hong Kong so I thought, hey why not make them at home?
So I got my Nordic Ware Tartlette Baking Pan in the mail a couple days ago from Amazon so I thought it was the perfect time to try making some Hong Kong Style Egg Tarts at home!
So I looked for a recipe online but there were some things that I changed and will note in the recipe.
So this Tartlette pan is a little smaller than the average tart mold so please keep this in mind.
They were the perfect size for the egg tarts but the recipe online has slight variations and I’m sure this recipe works well with either the Tartlette mold that I have or the regular sized Tart molds.
So here are the ingredients needed:
- 1 cup confectioners’ sugar
- 3 cups all-purpose flour
- 1 cup butter
- 1 eggs, beaten
- 1 dash vanilla extract
- 2/3 cup white sugar
- 1 1/2 cups water
- 9 eggs, beaten
- 1 dash vanilla extract
- 1 cup canned evaporated milk
And let me say this now, the portion for the filling is way too much. You do not need this much filling, especially if you are using the Tartlette mold like I was. I only needed a tiny fraction of what I ended up making overall.
You could use this new adjusted recipe for the filling and still make out okay.
- 1/3 cup white sugar
- 3/4 cup water
- 4-1/2 eggs, beaten
- 1/2 dash vanilla extract
- 1/3 cup and 2 tablespoons and 1 teaspoon evaporated milk
Don’t worry too much about the 1/2 egg and the precise measurements of the evaporated milk. A close enough amount will work just fine.
The directions also say that you have to sieve things but I didn’t have one, so I didn’t do it. So if you guys don’t have a sieve, don’t worry about it. My egg tarts turned out just perfectly without it.
1. What I would do first is take the sugar for the filling and boil it with the water until the sugar is completely dissolved. Once it is dissolved take it off the stove and cool to room temperature. If you’re pretty fast at working through recipes I would put the dissolved sugar water either into the fridge or the freezer so that it cools down faster.
2. Next preheat your oven to 450 degrees F.
3. In a medium bowl, mix together the confectioners’ sugar and flour. Powdered sugar and Confectioner’s sugar is the same thing for those of you who weren’t sure. I had to double check at one point too…
4. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. So butter usually comes in these small 1/2 cup packets and they were just the perfect amount for me. Just open up the sides, pop it in the microwave for about 10 seconds and then it should be soft enough to mix. Keep an eye on it, it shouldn’t melt but just in case.
5. Shape dough into 1 1/2 inch balls (or depending on pan size may have to adjust size), and press the balls into tart molds so that it covers the bottom, and rises up a little over the edges. You can basically mold/press it into the mold so that it takes shape of the crust. You can make it thicker/thinner depending on your preference. Works and tastes great either way. Use your fingers to shape the dough into the mold. And ladies, try to be delicate if you have longer nails, I know how it is.
6. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells. And again like I said before, I did not use a sieve because I do not have one and they turned out just great anyways! So don’t stress too much about it otherwise! I just made sure to whisk everything really good. I used these small 5 fl oz cans of Nestle Carnation Evaporated Milk and it was just about perfect for the full filling recipe. 2 cans of these are a little more than 1 cup total. So if you are using the adjusted recipe one can should be more than enough!
7. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit. I ended up baking them for close to 19 minutes. You can check up on them but if you’re not sure how they are you can take an oven mitt and slightly shake the baking pan to see if the egg custard is still mostly liquid, which in that case you can give it a couple more minutes. If you see it puffing up, don’t be alarmed! It will settle down again and it will taste just as delicious!
And for those of you curious to see how much “filling” I had left over from the original recipe, here it is:
It was ridiculous how much I had left over! Shows me for using Jumbo eggs. Oh yeah, DON’T USE JUMBO EGGS!
It doesn’t affect the taste, just your sense of waste. Haha. The recipe for the dough was pretty spot on. I had a little more dough left over so I ended up making about 8 more egg tarts after the first batch. I didn’t really mind since I had so much filling left over.
And I had to face my never ending battle with saran wrap…but I swear, someday I will be victorious!
Does anyone still make saran wrap that still works? I swear it won’t stick onto any surface!
And after about 15-20 you should have some beautifully tasty Hong Kong style Egg Tarts!
Enjoy the recipe!