{"id":1317,"date":"2026-04-25T18:40:50","date_gmt":"2026-04-25T18:40:50","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/?p=1317"},"modified":"2026-04-25T18:40:51","modified_gmt":"2026-04-25T18:40:51","slug":"egg-custard-tarts-silky-flaky-hong-kong-style","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/2026\/04\/25\/egg-custard-tarts-silky-flaky-hong-kong-style\/","title":{"rendered":"Egg Custard Tarts (Silky, Flaky, Hong Kong Style)"},"content":{"rendered":"\n

Egg custard tarts are Hong Kong’s greatest pastry. Fight me.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Makes 12 tarts.<\/em><\/p>\n\n\n\n

For the Pastry:<\/h3>\n\n\n\n
    \n
  • 1\u00be cups (220g) all-purpose flour<\/li>\n\n\n\n
  • \u00bd cup (113g) cold unsalted butter, cubed<\/li>\n\n\n\n
  • \u00bc cup (50g) powdered sugar<\/li>\n\n\n\n
  • 1 egg yolk<\/li>\n\n\n\n
  • 2\u20133 tablespoons cold water<\/li>\n<\/ul>\n\n\n\n

    For the Custard Filling:<\/h3>\n\n\n\n
      \n
    • 3 eggs<\/li>\n\n\n\n
    • \u00bd cup (100g) sugar<\/li>\n\n\n\n
    • \u00be cup (180ml) whole milk<\/li>\n\n\n\n
    • \u00bd cup (120ml) heavy cream<\/li>\n\n\n\n
    • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n\n\n\n

      Special equipment:<\/strong> 12-cup muffin tin or tartlet pans.<\/p>\n\n\n\n

      Step-by-Step Instructions<\/h2>\n\n\n\n

      Step 1: Make the Pastry<\/h3>\n\n\n\n
        \n
      1. In a bowl, mix flour and powdered sugar. Cut in cold butter until mixture looks like coarse crumbs.<\/li>\n\n\n\n
      2. Add egg yolk and cold water. Mix until dough forms.<\/li>\n\n\n\n
      3. Wrap in plastic. Refrigerate for 30 minutes.<\/li>\n<\/ol>\n\n\n\n

        Step 2: Make the Custard<\/h3>\n\n\n\n
          \n
        1. In a bowl, whisk eggs and sugar until pale.<\/li>\n\n\n\n
        2. Warm milk and cream in a pot until just steaming (don’t boil).<\/li>\n\n\n\n
        3. Slowly pour warm milk into egg mixture, whisking constantly.<\/li>\n\n\n\n
        4. Stir in vanilla. Strain through a fine sieve.<\/li>\n<\/ol>\n\n\n\n

          Step 3: Line the Tins<\/h3>\n\n\n\n
            \n
          1. Preheat oven to 375\u00b0F (190\u00b0C).<\/li>\n\n\n\n
          2. Roll dough to \u215b-inch thickness. Cut circles larger than muffin cups.<\/li>\n\n\n\n
          3. Press dough into muffin tin. Prick bottoms with a fork.<\/li>\n<\/ol>\n\n\n\n

            Step 4: Fill and Bake<\/h3>\n\n\n\n
              \n
            1. Pour custard into pastry shells, filling about 80% full.<\/li>\n\n\n\n
            2. Bake for 15\u201318 minutes until custard is set but still slightly jiggly in center.<\/li>\n<\/ol>\n\n\n\n

              Step 5: Cool and Serve<\/h3>\n\n\n\n
                \n
              1. Cool in pan for 5 minutes, then transfer to a rack.<\/li>\n\n\n\n
              2. Serve warm or at room temperature with tea.<\/li>\n<\/ol>\n\n\n\n

                Summary<\/h2>\n\n\n\n

                Prep Time:<\/strong> 25 minutes + chilling | Cook Time:<\/strong> 18 minutes | Total Time:<\/strong> ~1.5 hours<\/p>\n\n\n\n

                Yield:<\/strong> 12 tarts<\/p>\n\n\n\n

                Difficulty:<\/strong> Medium (pastry takes practice)<\/p>\n\n\n\n

                Storage Notes<\/h2>\n\n\n\n

                How to Store:<\/h3>\n\n\n\n

                Refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving.<\/p>\n\n\n\n

                How to Reheat:<\/h3>\n\n\n\n

                Oven at 300\u00b0F for 5\u20137 minutes to re-crisp pastry. Microwave ruins the flakiness\u2014don’t.<\/p>\n\n\n\n

                Pro Tip:<\/h3>\n\n\n\n

                Straining the custard is not optional. It removes egg bits and guarantees that silky, smooth texture.<\/p>\n\n\n\n

                \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

                Buttery, flaky pastry shells filled with silky smooth egg custard. Sweet. Creamy. Perfect with tea. Better than the bakery. Way better.<\/p>\n","protected":false},"author":1,"featured_media":1414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,26],"tags":[754,756,753,757,758,751,755,752],"class_list":["post-1317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-desserts","tag-chinese-egg-tart","tag-custard-tart-recipe","tag-dan-tat","tag-dim-sum-dessert","tag-easy-egg-tart","tag-egg-custard-tarts","tag-flaky-pastry-egg-tart","tag-hong-kong-egg-tarts"],"yoast_head":"\nEgg Custard Tarts (Silky, Flaky, Hong Kong Style) - Soft Boil Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/softboilstories\/2026\/04\/25\/egg-custard-tarts-silky-flaky-hong-kong-style\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Egg Custard Tarts (Silky, Flaky, Hong Kong Style) - Soft Boil Stories\" \/>\n<meta property=\"og:description\" content=\"Buttery, flaky pastry shells filled with silky smooth egg custard. 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