Hong Kong Style Egg tart Recipe

Name: Hong Kong Style Egg tart
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 8
Cuisine: Korean
Ingredients: 80g Unsalted butter; 30g Sugar; 1g Salt; 1 Egg yolk; 10g Milk; 140g Cake flour; 20g Corn starch; 110g Egg; 2g Vanilla bean paste; 40g Sugar; 110g Water; 80g Milk

by Cooking Tree 2022-07-09

written by Cooking Tree 2022-07-09

Jump to Recipe Print Recipe

Hong Kong Style Egg tart is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a Hong Kong-style egg tart filled with moist filling on crispy tart paper.

It is said that unsweetened condensed milk is used in authentic Hong Kong-style egg tarts, but it is difficult to obtain, so I made it with milk.

I first roasted the tart paper with the base, then filled it with filling and baked it further, so I think I can make a tart that is crisper and has a delicious roast color.

When you take it out of the oven, the middle part should be slightly wrinkled, so you can feel the soft and moist feeling properly.

Portuguese-style egg tarts have a crispy texture, but Hong Kong-style egg tarts have a cookie texture, so I think it’s a lighter and more enjoyable tart.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Hong Kong Style Egg tart
Pin Print

Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 45 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

80g Unsalted butter
30g Sugar
1g Salt
1 Egg yolk
10g Milk
140g Cake flour
20g Corn starch

110g Egg
2g Vanilla bean paste
40g Sugar
110g Water
80g Milk

Instructions

Melt the butter at room temperature, add sugar and salt, and whip it until it turns bright, then add the egg yolk and mix.
Add milk and mix, add soft flour and corn starch, mix well by hand, form a ball, wrap in plastic wrap, and rest in the refrigerator for about 30 minutes.
Add sugar and vanilla bean paste to the egg, mix well, add milk and water, mix, sieve, cover, and put in the refrigerator.
Take out the tart paper from the refrigerator, divide it into 8 equal parts (about 35g each), put it in a mold, press it with your hands, and remove the edges with a knife.
Put a parchment paper cup on top, put a pressing stone and bake for 15 minutes in an oven at 180 degrees, remove the pressing stone and pour 90% of the filling.
Bake in the oven at 180 degrees for 20-25 minutes, and when the center part is slightly brittle, take it out of the oven and cool it for about 10 minutes.
Carefully take it out of the frame. (If it does not come off easily, gently lift the edge with a knife and wrap it with your hand)

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.