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Classic Hong Kong Style Cookie Crust Egg Tarts

groups10 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 15 minsscheduleTotal: 45 minsoutdoor_grillBaked
Allergens:warningGlutenwarningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

22 Steps Total

schedulePrepare in advance

  • circleThe dough needs to be refrigerated for 30 minutes in advance30min
  • circleThe egg mixture needs to be refrigerated for 30 minutes in advance30min
01
Preparation
00:00:10

Cut 90g of unsalted butter and set aside.

Ingredients:Unsalted butter (90 g)
Tools:knife
02
Active Cooking
00:00:21

Beat the unsalted butter with an electric mixer until softened.

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Watch out

Butter must be fully softened before beating, otherwise it will remain lumpy and fail to blend with the sugar.

Ingredients:Unsalted butter
Tools:electric mixer
03
Active Cooking
00:00:33

Add 40g of icing sugar and continue beating with the electric mixer until pale and fluffy.

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Watch out

Mix the icing sugar on low speed first before speeding up, otherwise the powder will fly everywhere.

Ingredients:icing sugar (40 g)
Tools:electric mixer
04
Active Cooking
00:00:57

Add 12g of egg and beat until fully incorporated.

Ingredients:Egg (12 g)
Tools:electric mixer
05
Active Cooking
00:01:29

Add 8g of evaporated milk/milk and beat until evenly emulsified.

Ingredients:evaporated milk (8 g)
Tools:electric mixer
06
Active Cooking
00:01:44

Sift in 110g of cake flour and 60g of corn starch.

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Watch out

Flour must be sifted, otherwise small lumps will affect the texture and shape.

Ingredients:Cake flour (110 g)corn starch (60 g)
Tools:Sifter
07
Active Cooking
00:01:56

Mix the flour and butter mixture with an electric mixer and spatula until it forms crumbs.

Tools:spatula
08
Active Cooking
00:02:36

Use your hands to knead the crumbs into a dough until no dry flour is visible.

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Watch out

Knead only until it comes together, do not over-knead, otherwise the tart crust will become hard instead of flaky.

09
Waiting Time
00:03:10

Shape the dough into a log, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

Tools:plastic wrap
10
Active Cooking
00:03:41

Crack 160g of eggs into a glass bowl and whisk them.

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Watch out

Be careful not to let eggshell fragments get into the mixture.

Ingredients:Egg (160 g)
Tools:whisk
11
Active Cooking
00:04:04

Add 80g of sugar and whisk until the sugar is completely dissolved.

Ingredients:sugar (80 g)
Tools:whisk
12
Active Cooking
00:04:24

Add 50g of evaporated milk/milk and mix well.

Ingredients:evaporated milk (50 g)
Tools:whisk
13
Active Cooking
00:04:35

Add 200g of water and mix thoroughly to form the egg mixture.

Ingredients:water (200 g)
Tools:whisk
14
Active Cooking
00:04:45

Strain the egg mixture once to remove impurities and bubbles.

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Watch out

Must be strained thoroughly, otherwise the baked egg tarts will have pores on the surface and not be smooth.

Tools:Sifter
15
Waiting Time
00:04:56

Pour the egg mixture into a measuring cup, cover with plastic wrap, and refrigerate for 30 minutes.

Tools:measuring cupplastic wrap
16
Preparation
00:05:09

Take out the chilled dough, and cut it into portions of about 30g each.

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Watch out

Weigh them evenly when cutting, otherwise uneven crust sizes will affect the baking time.

Tools:kitchen scaledough scraper
17
Preparation
00:05:32

Roll each portion of dough into a ball and place them into the egg tart molds.

Tools:Tart mold
18
Active Cooking
00:05:48

Use your fingers to press and fit the dough into the mold, making the bottom thin and the edges even.

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Watch out

If the bottom is pressed too thick, it will taste hard and the center will not bake through properly.

19
Preparation
00:06:40

Arrange the tart mold neatly on a baking tray.

Tools:baking tray
20
Active Cooking
00:06:53

Pour the chilled egg mixture into the tart crusts, about 80 to 90% full.

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Watch out

Do not fill the crusts too full, otherwise the filling will overflow onto the tray when expanding during baking.

21
Active Cooking
00:07:12

Place into the preheated oven and bake at 230°C / 446°F for 13 to 15 minutes.

local_fire_department230°C / 446°F for 13 to 15 minutes
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Watch out

The oven must be fully preheated in advance, otherwise insufficient high heat will cause the crust fat to melt out and become tough.

Tools:oven
22
Active Cooking
00:07:18

Take the egg tarts out of the oven after baking, remove from molds and enjoy.

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Watch out

The baking tray is extremely hot when taking it out, you must wear heat-resistant oven mitts, otherwise you will get severely burned.

Tools:oven mitts

groceryAll Ingredients

Unsalted butter90 g
icing sugar40 g
Egg172 g
evaporated milk58 g
Cake flour110 g
corn starch60 g
sugar80 g
water200 g

blenderAll Tools Needed

knifeelectric mixerSifterspatulaplastic wrapwhiskmeasuring cupkitchen scaledough scraperTart moldbaking trayovenoven mitts