Soft on the inside and crispy on the outside, how could anyone resist Hong Kong’s most iconic pastry, the egg tart? Otherwise known as 茶餐廳 (Cha Chaan Teng), this Cantonese Egg Tart is a staple among Chinese desserts that are commonly found around Hong Kong. We’ve found a simple recipe for you to do with your young ones.

There are two elements to making egg tarts; the tart and the custard. We estimate it will take you 40 minutes to prepare and 15 minutes to bake around 14-16 of these delicious tarts. Treat you and your loved ones to this classic egg tart at home using this recipe! Is your family ready to started on this egg-cellent adventure?

 

INGREDIENTS:

Crust:

- 200 g plain flour

- 25 g cake flour

- 125 g butter

- 55 g icing sugar

- 1 egg, whisk

- a dash vanilla extract

 

Custard:

- 2 eggs

- 70 g caster sugar

- 150 g hot water

- 75 g evaporated milk

- ½ tsp vanilla extract

 

INSTRUCTIONS:

Now that you’ve gathered your ingredients, let’s make the egg tarts! We’ll start off with the crust and then make the custard.

1. To make the crust, put your softened butter and sugar in an electric mixer and mix at medium speed until the mixture is smooth, fluffy and light in color.

2. Add an already mixed egg, pour half at a time, and mix over low speed. Add vanilla extract and mix well.

3. Sift the flour in two batches, making sure to scrape down the sides of the bowl with a spatula, and make sure all ingredients are combined well. Knead the dough.

4. Roll out the dough to a thickness of half a cm and cut it with a cookie cutter that is just slightly smaller than your tart tin. 

5. Put the dough in the middle of the tart tin and then lightly press down the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tin to make an even tart shell. Trim away any excess dough.

6. Now onto the custard! Grab a bowl, pour hot water into it, and add sugar. Mix until it is completely dissolved.

7. Whisk your eggs with evaporated milk. After pouring in the sugar water and adding vanilla extract, mix well.

8. Strain the egg mixture to get rid of any foam or bubbles into a bowl. Carefully pour the egg mixture into each tart shell.

9. To bake the tarts, you will need to preheat the oven to 200Cº. Position the rack towards the bottom of the oven. Bake for 10 to 15 minutes until the edges are lightly brown.

10. Lower the heat to 180Cº and keep an eye on your tarts. Once you see the custard being puffed up a bit, slightly open the oven door around 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through.

11. Before taking out the egg tarts, insert a toothpick into the custard. If it stands on its own, it’s done!