Hong Kong / Desserts

Hong Kong egg tarts

Name: Hong Kong egg tarts
Prep time: 25 min
Cook time: 25 min
Yield: 4 portions
Cuisine: Hong Kong
Ingredients: 250 g ready-made shortcrust pastry; 3 eggs; 70 g sugar; 160 ml water; 80 ml evaporated milk

A home-cooking adaptation of hong kong egg tarts, with practical ingredients and clear steps.

Prep25 min

Cook25 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 190°C. Roll pastry and line eight small tart tins; chill ten minutes.
Dissolve sugar in warm water and cool. Whisk eggs gently with evaporated milk and sugar syrup.
Strain custard through a fine sieve, then fill pastry cases three-quarters full.
Bake 20–25 minutes until pastry is golden and custard is fully set, reaching 71°C; cool before removing.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Egg, milk, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 483 kcal
Protein: 9.8 g
Carbs: 47.5 g
Fat: 28.6 g
Fibre: 0.9 g
Total sugar: 19.3 g
Sodium: 219 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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