Egg Custard Tarts (Silky, Flaky, Hong Kong Style)

Egg custard tarts are Hong Kong’s greatest pastry. Fight me.

Buttery, flaky, melt-in-your-mouth pastry. Silky, wobbly, vanilla-scented custard. One bite and you’re transported to a dim sum cart. Easier than you think. Worth every minute.

Ingredients

Makes 12 tarts.

For the Pastry:

• 1¾ cups (220g) all-purpose flour
• ½ cup (113g) cold unsalted butter, cubed
• ¼ cup (50g) powdered sugar
• 1 egg yolk
• 2–3 tablespoons cold water

For the Custard Filling:

• 3 eggs
• ½ cup (100g) sugar
• ¾ cup (180ml) whole milk
• ½ cup (120ml) heavy cream
• 1 teaspoon vanilla extract

Special equipment: 12-cup muffin tin or tartlet pans.

Step-by-Step Instructions

Step 1: Make the Pastry

1. In a bowl, mix flour and powdered sugar. Cut in cold butter until mixture looks like coarse crumbs.
2. Add egg yolk and cold water. Mix until dough forms.
3. Wrap in plastic. Refrigerate for 30 minutes.

Step 2: Make the Custard

1. In a bowl, whisk eggs and sugar until pale.
2. Warm milk and cream in a pot until just steaming (don’t boil).
3. Slowly pour warm milk into egg mixture, whisking constantly.
4. Stir in vanilla. Strain through a fine sieve.

Step 3: Line the Tins

1. Preheat oven to 375°F (190°C).
2. Roll dough to ⅛-inch thickness. Cut circles larger than muffin cups.
3. Press dough into muffin tin. Prick bottoms with a fork.

Step 4: Fill and Bake

1. Pour custard into pastry shells, filling about 80% full.
2. Bake for 15–18 minutes until custard is set but still slightly jiggly in center.

Step 5: Cool and Serve

1. Cool in pan for 5 minutes, then transfer to a rack.
2. Serve warm or at room temperature with tea.

Summary

Prep Time: 25 minutes + chilling | Cook Time: 18 minutes | Total Time: ~1.5 hours

Yield: 12 tarts

Difficulty: Medium (pastry takes practice)

Storage Notes

How to Store:

Refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving.

How to Reheat:

Oven at 300°F for 5–7 minutes to re-crisp pastry. Microwave ruins the flakiness—don’t.

Pro Tip:

Straining the custard is not optional. It removes egg bits and guarantees that silky, smooth texture.