Description
Bakery-style Hong Kong egg tarts in about 30 minutes with store-bought tart shells. Flaky crust, smooth custard, lightly sweet, these are the perfect desserts to enjoy with coffee or tea.
Ingredients
Units
Scale
Custard Filling
- 1/3 cup granulated sugar (about 70g)
- 1 cup hot water
- 4 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Make the custard: In a medium mixing bowl, whisk together four eggs and 1/3 cup sugar until fully combined. Gradually add 1 cup hot water to help dissolve the sugar, then whisk in 1/2 cup milk and 1 teaspoon vanilla extract until smooth. Strain the mixture through a fine mesh strainer.
- Preheat and Prepare the shells: Preheat the oven to 400°F. Arrange the frozen egg tart shells (about 18) on a half sheet pan, leaving some space between them. Pour the strained custard into the tart shells, filling about 80% full (about 1/8 inch from the top).
- Bake: Load the tray onto the middle rack and bake for 25 minutes, or until the custard is set but still slightly wobbly in the center. Avoid overbaking to keep the filling silky. Optionally, for more color on the crust (not the custard), move the tray to the top rack and switch to broil at 400°F for 2-3 minutes. Watch carefully for your desired color as it can burn fast. Let the egg tarts cool slightly before removing them from the molds. Serve warm or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Asian, Chinese