Hong Kong -Style Egg Tarts 港式蛋撻

One of the most popular pastry in Hong Kong – Egg tarts, the crumbly, crispy tart shells filled with rich and delicious egg custard. It is so simple but little taste of bliss.

Hong Kong -Style Egg Tart

This has to be my most favourite Cantonese pastry!!!! I love it since when I waa kid, everytime go to the pastry shop, I must choose egg tarts (2 for me!) It is simply egg custard tart, but bring up so much memories of my childhood and of Hong Kong.

Now I can only make it myself, the taste is as good as the one in Hong Kong. I can assure you cause I made so many times and keep modifying my recipe. Hope you like it as much as I do.

Hong Kong -Style Egg Tart

蛋撻永遠都是香港小食的代表,而曲奇皮就是我的最愛!酥脆的撻皮,嫰滑的內餡,就成這個大人小朋友都喜歡的蛋撻~

人在異鄉,不能經常吃到蛋撻,環要吃就要自己做囉!做法非常簡單,曲奇皮麵團非常易掌握,自己做新鮮好味!

Hong Kong -Style Egg Tart

For the pastry, beat the butter with icing sugar until combined, then add in egg and mix well. Sift in flour and use your hands to form a dough. If the dough is too wet, add some flour; if too dry, add little bit of water.

曲奇皮做法: 用電動打蛋器打發牛油及糖霜,然後加入雞蛋拌勻,到篩入中筋麵粉拌勻。然後用手搓一搓至成麵團即成,如麵團太濕,多加點麵粉;如太乾,可加點水。2016-04-06_05.03.08

Divide the dough into 18 -20 small pieces, then put a small dough in a tart tin and press it evenly. Then use a fork to prick the pastry.

將麵團分成18-20份,然後將一小麵團放入撻模內,平均鋪好。用叉在撻皮內刺孔。

For the egg custard, use hot water to dissolve the sugar, then add in eggs and milk, mix well. To have finer mixture, you can sift the mixture.

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蛋漿做法:將熱水與糖拌勻至糖溶化,然後下雞蛋及牛奶拌勻,再將蛋漿過篩。將蛋漿倒入撻皮內,約8至9分滿,然後放入已預熱200度焗爐,焗約10分鐘,此時蛋塔液會凝固及微微脹起,然後再調至180度,再焗10-15分鐘即成~

Pour the mixture into tart shells, pop in preheated oven at 200C, bake for 10 minutes. Then reduce the heat to 180C, bake for 10-15 minutes, until the custard is set.

在焗至最後的5分鐘,我用會將焗爐門開一半,繼續焗至熟透,這可減少蛋撻表面有裂痕。

*這個食譜可做約18 – 20個蛋撻
**蛋撻要即日享用,隔天撻皮會變軟
*各焗爐火力不同,要小心觀察免烤焦

Hong Kong -Style Egg Tart

Hong Kong -Style Egg Tarts
Yields 18
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
For the Pastry
  1. 125 gram unsalted butter
  2. 55 gram icing sugar
  3. 1 egg
  4. 225 gram plain flour
For the Custard
  1. 100 gram sugar
  2. 225 ml water
  3. 3 eggs
  4. 85 ml milk
  5. 材料:
  6. 無鹽牛油 - 125克
  7. 糖霜或糖粉 - 55克
  8. 雞蛋 - 1隻
  9. 中筋麵粉 - 225克
  10. 蛋漿
  11. 糖 - 100克
  12. 水 - 225毫升
  13. 雞蛋 - 3隻
  14. 牛奶- 85毫升
For the Pastry
  1. Beat the butter with icing sugar until combined, then add in egg and mix well. Sift in flour and use your hands to form a dough. If the dough is too wet, add some flour; if too dry, add little bit of water.
  2. Divide the dough into 18 -20 small pieces, then put a small dough in a tart tin and press it evenly. Then use a fork to prick the pastry.
For the Egg Custard
  1. Use hot water to dissolve the sugar, then add in eggs and milk, mix well. To have finer mixture, you can sift the mixture.
  2. Pour the mixture into tart shells, pop in preheated oven at 200C, bake for 10 minutes. Then reduce the heat to 180C, bake for 10-15 minutes, until the custard is set.
Mrs P's Kitchen http://www.mrspskitchen.net/
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