Recipe for Hong Kong Egg Tart (Bánh Tart Trứng)
The Hong Kong Egg Tart is a classic pastry featuring a flaky, buttery puff pastry crust filled with a smooth and silky custard. Delicately sweet, the custard is made with eggs, evaporated milk, and sugar, creating a soft, creamy texture. Baked until the pastry is golden and the custard is just set, these tarts are a popular treat enjoyed fresh out of the oven for their contrast of crisp pastry and tender filling.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Hong Kong Egg Tart in action.
Equipment
- 1 oven
Ingredients
- 225 grams (or 1 sheet) butter puff pastry
- 2 whole eggs + 1 egg yolk
- 80 grams sugar
- 75 grams evaporated milk
- ½ teaspoon vanilla extract
- ⅔ cup hot water
Instructions
- Prepare:Preheat your oven to 350°F (175°C).In a small mixing bowl, combine the sugar and hot water. Stir continuously until the sugar fully dissolves into the water. Set this mixture aside to cool.Lay the puff pastry sheet flat on a lightly floured surface. If the sheet is too thick, gently roll it out with a rolling pin until you reach your desired thickness, making sure it's even across the surface.Use a round dough cutter to cut 9-12 circles from the pastry sheet. Gently press each pastry circle into the egg tart molds, making sure the dough fits snugly along the bottom and sides of the mold without any gaps.In a separate mixing bowl, whisk together the 2 whole eggs, 1 egg yolk, evaporated milk, and vanilla extract until well combined. Slowly pour in the cooled sugar syrup, whisking constantly to incorporate. For a silky texture, strain the custard mixture through a fine mesh strainer to remove any lumps.Arrange the tart molds on a baking sheet. Using a fork, gently poke a few holes in the bottom of each pastry shell to allow steam to escape during baking and keep the crust from puffing up.Pour the prepared custard mixture into each tart shell, filling them just below the rim to avoid spills while baking.If any foam has formed on the surface of the custard, use a spoon to skim it off, ensuring the top is smooth and even before baking.
- Bake:Place the baking sheet with the tarts in the preheated oven and bake for approximately 25 minutes, or until the pastry turns golden brown and the custard is set. Be sure to monitor the tarts to prevent over-browning.
- Serve:Once baked, remove the egg tarts from the oven and allow them to cool slightly on a wire rack. For the best taste and texture, serve the tarts while still warm and fresh, preferably on the same day they are baked.