Prep: 20 min
Cook: 25 min
Classic Hong Kong egg tart with a flaky pastry shell and silky smooth egg custard filling, a beloved cha chaan teng staple.
Portion Size
✦Cooking Steps
1
Make egg tart pastry: mix flour, butter, icing sugar, and egg yolk until a dough forms. Chill 30 minutes.
2
Press pastry into tart moulds. Prick the base with a fork. Blind bake at 180°C for 10 minutes.
3
Make egg custard: mix eggs, sugar, milk, and vanilla. Strain through a sieve.
4
Pour custard into pastry shells. Bake at 160°C for 20-25 minutes until just set with a slight wobble.