Recipe: Hong Kong Egg Tart

Recipe: Hong Kong Egg Tart

We discovered that it's a piece of cake to make this classic dessert

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Foodie  Foodie Your Guide to Good Taste  on 22 Jun '17

It's tough to resist a gooey egg tart with its golden, buttery crust, especially when it's pulled fresh from the oven. It's easy to see how this dessert quickly rose to iconic status within Hong Kong's unique blend of East-meets-West food cultures. Sharing similarities between an English custard pie and a Macanese tart, the egg tart arrived in Hong Kong in the 1940s with the influx of new immigrants. The crumbly, gooey dessert has since become a staple of classic cha chaan teng menus.

We've cracked open the new coffee table book by Miele, A Traditional Taste ($450), to share this classic egg tart recipe. It's simple enough that even we feel confident about making an attempt.

Serves: 4

Prep time: 1 hr

Cooking time: 30 mins



  • 130g unsalted butter
  • 55g icing sugar
  • 1 whole egg
  • ¼ tsp vanilla extract
  • 220g plain flour, sifted

Egg mixture:

  • 90g caster sugar
  • 225mL hot water
  • 85mL evaporated milk
  • 3 whole eggs



1. Whip the butter in a mixing bowl until soft.

2. Sieve in the icing sugar and mix gently until soft and creamy. 

3. Whisk the egg in another bowl, add the vanilla extract and mix well. Combine with the whipped butter mixture.

4. Gradually add the sifted flour into the mixture in 2–3 batches.

5. Knead the mixture into dough. Wrap with cling film and set aside in the fridge.

Egg mixture:

1. Add the sugar into the hot water; stir well until sugar dissolves completely. Let cool.

2. Mix the evaporated milk with the sugar syrup.

3. Whisk the eggs and strain through a sieve to remove any foam. Pour into the syrup and blend thoroughly.


1. Preheat oven to 200°C.

2. Flatten the dough with a rolling pin. Cut into suitable sizes and place in tart moulds with a diameter of 2–2.5 in.

3. Using your thumb, evenly press the dough into the moulds.

4. Use a fork to make tiny holes in the shells to avoid puffing.

5. Pour the filling into the shells until 80% full. 

6. Bake at 200°C for 15 minutes, then at 180°C for 10 minutes.

7. Turn off the oven and rest the tarts inside for 10 minutes, then remove the moulds and serve.

To test whether the egg tart is cooked, insert a toothpick into the filling. If the toothpick stands steady, it's good to serve. 

For more recipes and features on iconic Hong Kong restaurants and chefs, A Traditional Taste can be purchased at Eslite and Kelly & Walsh bookshops, as well as via the Miele website. All proceeds will be donated to Feeding Hong Kong, a charity that redistributes food to those in need.

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