Hong Kong Egg Tarts
Hong kong egg tarts are one of the defining foods of my youth. I used to eat them all the time when I was a kid after school and to this day, I still love eating it. The flaky, buttery crust with a sweet egg custard in the middle is so irresistible. My version is much easier to make using store-bought tart shells. Try this out and enjoy!
Ingredients
Directions
- 1
Combine hot water with sugar then stir until sugar is dissolved. Set aside to cool.
- 2
Crack eggs in another bowl and add a pinch of salt. Beat eggs gently but don’t overdo it where it becomes frothy. Add evaporated milk, sugar water, and vanilla extract to eggs and mix to incorporate. Strain the egg mixture through a fine mesh strainer.
- 3
Preheat oven to 325F. Place egg tart shells on a baking sheet then fill each tart with about 1/4 inch space at the top. Bake tarts for 25-28 mins until custard is set and does not jiggle. Let tart cool a bit before eating.
