Hong Kong Egg Tarts (Dim Sum Recipe)

Hong Kong Egg Tarts are a beloved treat with buttery, flaky crusts and silky-smooth custard centers. Whether picked up fresh from a Hong Kong bakery or homemade for a weekend project, these egg tarts are iconic for a reason. Today, I’ll show you how to recreate them at home—simple, satisfying, and perfect for sharing.

Recipe

Serves: 14
Prep time: 1 hour 15 minutes
Rest time: 1 hour 5 minutes
Cook time: 20 minutes

Tools:
1 electric mixer
14 egg tart molds (2 ¾-inch flat diameter)

For the dough:
12 tablespoons (168 g) butter, room temperature
4 tablespoons powdered sugar
1 large egg
2 cups (240 g) all-purpose flour

For the filling:
1 cup (240 g) hot water
6 tablespoons white sugar
½ cup (126 g) evaporated milk
4 large eggs
1 teaspoon vanilla extract

Instructions

1. Make the tart shells:

• In a large mixing bowl, add room temperature butter and beat with an electric mixer for 2 minutes.
• Sift in powdered sugar and continue mixing for another 2 minutes.
• Add the egg and whisk until smooth. Sift in 1 cup of flour and whisk. Sift in the remaining cup and stir with chopsticks until crumbly.
• Knead the mixture by hand into a dough ball (about 3 minutes). Place in a Ziploc bag and refrigerate for 30 minutes.
• Roll the chilled dough out on a floured surface to 1/5-inch thickness. Use a mold or cutter to shape rounds.
• Press each dough circle into a tart mold so it fits snugly, slightly higher than the mold’s edge. Refrigerate until ready to fill.

2. Make the filling:

• Dissolve sugar in hot water and let cool for 30 minutes.
• In a bowl, whisk together eggs, evaporated milk, and vanilla extract.
• Add the cooled sugar water and whisk to combine. Strain the mixture twice to ensure a smooth texture.

3. Bake:

• Place tart molds on a baking tray. Pour the custard filling into each tart shell, about 80% full.
• In a preheated oven, bake on the lower third rack at 400°F (204°C) for 10 minutes.
• Reduce heat to 325°F (163°C) and bake for another 10 minutes until the filling is just set and still slightly jiggly in the center.
• Turn off the oven, leave the door slightly open, and let rest inside for 5 minutes before removing.

Tips & notes

• Don’t overbake: The filling should have a light jiggle when you turn off the oven. Overbaking can cause cracks or bubbles.
• Chill your dough: Refrigerating helps firm the dough and makes it easier to handle and shape.
• Storage: Store leftover egg tarts in an airtight container in the fridge for up to 3 days. Reheat in a 325°F (163°C) oven for 5–8 minutes, or microwave for 10–15 seconds.