Tartelettes aux œufs de Hong Kong
Pâte sablée au beurre et flan aux œufs lisse et brillant, classique du dim sum.
Portions
Ingrédients
Nutrition
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Étapes
Make the pastry
Rub the flour, icing sugar and cold butter together with your fingertips until the mixture looks like fine breadcrumbs. Mix in the beaten egg and gather into a soft dough without overworking it. Wrap in plastic and chill in the fridge for 30 minutes until firm.
- 200 g plain flour
- 40 g icing sugar
- 120 g cold butter
- 1 beaten egg
✅ C'est prêt quand : dough feels firm and is no longer sticky
Make the custard
Stir the sugar into the hot water until fully dissolved, then let the syrup cool until just warm, not hot. Whisk the eggs gently without creating foam, then whisk in the warm syrup, evaporated milk and vanilla. Pour the mixture through a fine sieve twice so the custard is completely smooth.
- 80 g sugar
- 180 ml hot water
- 3 eggs
- 60 ml evaporated milk
- ½ tsp vanilla extract
✅ C'est prêt quand : custard pours smoothly with no lumps, foam or bubbles
Line the tins
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Fill
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Bake
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Cool
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Make the pastry
Rub the flour, icing sugar and cold butter together with your fingertips until the mixture looks like fine breadcrumbs. Mix in the beaten egg and gather into a soft dough without overworking it. Wrap in plastic and chill in the fridge for 30 minutes until firm.
- 200 g plain flour
- 40 g icing sugar
- 120 g cold butter
- 1 beaten egg
✅ C'est prêt quand : dough feels firm and is no longer sticky
Make the custard
Stir the sugar into the hot water until fully dissolved, then let the syrup cool until just warm, not hot. Whisk the eggs gently without creating foam, then whisk in the warm syrup, evaporated milk and vanilla. Pour the mixture through a fine sieve twice so the custard is completely smooth.
- 80 g sugar
- 180 ml hot water
- 3 eggs
- 60 ml evaporated milk
- ½ tsp vanilla extract
✅ C'est prêt quand : custard pours smoothly with no lumps, foam or bubbles
Line the tins
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill
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Bake
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Cool
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The Story Behind the Dish
Egg tarts arrived in Hong Kong in the 1940s through the cha chaan teng, the city's casual Western-style cafés, inspired by British custard tarts. Hong Kong bakers made them smaller, smoother and less sweet, with either a crumbly shortcrust or a flaky puff pastry case.
They're now a must at dim sum and in every bakery, best eaten warm straight from the oven.
⭐ Why It's Famous
They're one of Hong Kong's most iconic snacks and a dim sum favourite around the world.
💡 Fun Fact
Hong Kong's last governor, Chris Patten, was such a fan that one bakery's egg tarts became known as 'the world's best egg tarts' because of him.
Hong Kong
22.32°N, 114.17°E
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