Flaky, buttery pastry. Creamy, lightly sweet custard. If you’ve ever wandered into a Chinese bakery and tasted those golden little tarts behind the glass, you know exactly what I’m talking about. These Hong Kong-style egg tarts are pure comfort food – warm, nostalgic, and incredibly satisfying, whether you’re having one with your morning chai or sneaking one in at midnight straight from the fridge.
What Makes a Hong Kong Egg Tart Special
If you’re new to Chinese-style egg tarts, let me break it down. There are mainly two types – the Portuguese-style ones with the caramelized top and crisp puff pastry shell, and the Hong Kong-style egg tarts that are a little more humble but no less delicious. These are known for their delicate, crumbly crust and a smooth, mellow custard that isn’t overly sweet.
I first fell in love with them in a Chinatown bakery – one bite and I was hooked. The pastry was whisper-thin and perfectly flaky, and the custard filling was just rich enough without being cloying. That’s what we’re aiming to recreate in our own kitchens: a proper bakery-style tart, made from scratch, no shortcuts.
Why This Recipe Works
We tested this dough again and again – this isn’t one of those pie crust shortcuts. It takes a little more time, sure, but the result is that lovely, layered texture that gives way under your bite with just the right mix of crisp and tenderness.
What makes this dough different? It doesn’t need to chill like traditional pie crusts, and it’s actually quite forgiving once you get the hang of the folding method. The oil dough and water dough combo is the secret to achieving that authentic crumbly Chinese pastry crust.
Read This Before You Start
The Basic Workflow:
Yes, this recipe might look long, and the folding can be tricky the first time. But once you get the rhythm, it flows smoothly. Here’s a quick overview:
- Make a water dough (you’ll need a stand mixer for this)
- Make a simple oil dough
- Wrap the oil dough inside the water dough
- Roll it, fold it, and repeat the process
- Cut and shape the tart shells
- Make the custard filling and bake
You’ll end up with a beautifully layered pastry that doesn’t need chilling, rolls out like a dream, and tastes just like what you get from your favorite bakery.
Equipment You’ll Need
To get the best results, try using individual tinfoil tart molds – they give the crust a nice shape and even browning. A 4½-inch pastry cutter also helps with consistent tart shells, but you can manage without it by cutting and shaping the dough by hand if needed.
Make-Ahead Tips
You can prepare the pastry dough a couple of days ahead and keep it refrigerated (or freeze it if you want to make it even further in advance). Just remember: always make the filling fresh, right before you bake. It only takes a few minutes, and you’ll get that silky-smooth custard texture every time.
Let’s Make It
Water Dough
- Rub the butter into the flour with your hands.
- Add the rest of the ingredients and knead until you get a sticky, pasty dough.
- Use a stand mixer to knead until you can stretch the dough into a semi-transparent sheet.
- Shape it into a ball and let it rest, covered.
Note: It will feel very sticky and soft at the beginning. That’s normal. A mixer helps speed things up, but if you’re confident, you can knead by hand—it just takes longer and a bit of effort.
Oil Dough
- Mix all the ingredients with your hands until it forms a smooth dough.
- Let it rest at room temperature.
This part is easy. You won’t need any fancy equipment here.
Putting Together the Pastry Dough
This step is where the magic happens:
- Roll the water dough into a cross shape, keeping the center thicker.
- Place the oil dough ball in the middle.
- Fold each “wing” of the cross over the oil dough until it’s sealed inside.
- Roll it out into a rectangle.
- Fold both short ends toward the center, then fold once more to create a thick, layered rectangle.
- Repeat the rolling and folding process once more.
- Wrap the dough and let it rest again.
Tip: If it’s warm in your kitchen, pop the dough in the fridge to help it hold its shape. If it becomes too firm, let it sit at room temperature for a few minutes before working with it again.
Once this dough is ready, you can refrigerate or freeze it for later use.
Making the Filling
- Dissolve sugar in hot water and let it cool.
- Stir in evaporated milk.
- Lightly beat the eggs (don’t whisk too hard – you want to avoid bubbles).
- Combine the syrup-milk mix with the eggs.
- Strain the mixture through a fine sieve to keep it smooth.
Take it easy when mixing. If the custard is foamy, it’ll bake with bubbles on top instead of a silky surface. A gentle hand makes all the difference here.
Assembling the Tarts
- Divide the dough in half to keep the unused half from drying out.
- Roll out the dough thinly.
- Cut into rounds using a cutter (or freehand if you’re confident).
- Gently press each dough round into a tart mold, shaping it to fit.
- Pour in the custard filling.
Once all the molds are filled, they’re ready to hit the oven. Bake until the custard is set and the crust is lightly golden.
Serving Suggestions
These egg tarts are heavenly when they’re still warm from the oven. But even at room temperature, they’re delightful. They go beautifully with milk, coffee, or a cup of tea.
Make a batch for brunch on a lazy Sunday, serve them up for festive occasions like Easter or Christmas, or tuck them into a lunchbox for an afternoon treat. They’re perfect for sharing, gifting, or hoarding for yourself.
Storing Leftovers
Leftover egg tarts? Lucky you.
- Store them in an airtight container in the fridge.
- They’re best eaten within 1–2 days, though they hold up well for up to 3 days.
- Reheat gently in the oven or eat cold – totally up to you.
Avoid keeping them at room temperature overnight. I’ve tried it, and they tend to dry out. The fridge keeps the custard fresh and the crust crisp.
Hong Kong Egg Tarts
Authentic Chinese bakery-style Hong Kong egg tarts featuring a flaky, crumbly pastry crust filled with a sweet, creamy custard that’s enjoyable any time of the day.
This recipe uses a delicate pastry dough, and it is highly recommended to use a scale for measurements instead of cups for the best results.
Ingredients
Water Dough:
- 1 1/2 cups all-purpose flour
- 7 tablespoons chilled unsalted butter, cubed
- 4 tablespoons sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup ice water
Oil Dough:
- 1 cup all-purpose flour
- 1/3 cup shortening
- 3 tablespoons unsalted butter, softened
Filling:
- 5/6 cup hot water
- 1/4 cup sugar
- 4 large eggs
- Pinch of salt
- 1/2 cup evaporated milk
Instructions
Prepare Water Dough
- Combine flour and chilled butter in a stand mixer bowl. Use fingers to break butter into the flour until it resembles wet sand.
- Add sugar, salt, egg, and water. Mix by hand until a wet dough forms.
- Knead with a dough hook on setting 4 for 15 minutes, or until smooth and elastic. The dough should stretch into a semi-transparent sheet when pinched.
- Cover with plastic wrap and rest for 15 minutes.
Prepare Oil Dough
- Combine oil dough ingredients in a medium bowl.
- Mix with a spatula or hand until a smooth, dry paste forms.
- Press into a 6” x 6” (15cm x 15cm) square, cover with plastic wrap, and rest for 10 minutes.
Assemble Pastry Dough
- Lightly flour the surface. Knead the water dough into a 6” round.
- Roll the dough out in four directions to form a cross shape with a thicker center square (6”).
- Place the oil dough in the center, fold the four flaps over it, overlapping, and seal by pressing and pinching.
- Flip and roll into an 8” x 18” (20cm x 45cm) rectangle.
- Fold the short sides inward, leaving a finger-width gap, then fold in half again like a book.
- Dust with flour, turn the short side toward you, and repeat the rolling and folding step once more.
- Wrap and rest 15–30 minutes at room temperature (or refrigerate if soft).
- The dough can be refrigerated for a few days—just wrap well.
Make the Filling
- Combine hot water and sugar in a medium bowl. Stir to dissolve and cool.
- Beat eggs with a pinch of salt until uniform (not frothy).
- Stir evaporated milk into cooled sugar syrup.
- Add the syrup to the eggs and gently mix.
- Strain through a fine mesh strainer into a pourable container.
Assemble and Bake
- Preheat oven to 325°F (162°C).
- Divide the dough in two. Wrap and refrigerate half.
- Roll the other half into a 1/8” (3 mm) thick rectangle.
- Cut 8 circles using a 5 3/8” pastry cutter.
- Place each circle into a tart mold, pressing gently to shape without damaging the layers. Leave a small overhang as the dough will shrink.
- If making a full batch, repeat with the second dough half, keeping finished shells covered.
- Fill each shell with about 2 1/2 tablespoons of filling, leaving a 1/4” (0.5 cm) gap at the top.
- Bake for 25–35 minutes, until custard is set and not jiggly.
- Let cool slightly before serving. These are best enjoyed fresh.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 74mgCarbohydrates: 22gFiber: 1gSugar: 7gProtein: 5g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’ve never made Hong Kong egg tarts at home, this is your sign. The process is easier than it looks, and the result is incredibly satisfying – both in taste and in the joy of making something that feels a little special.
They may be small, but they deliver big on flavor and comfort. Perfect for sharing with people you love—or just for treating yourself, no occasion needed.
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