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Friday, September 4, 2009

Hong Kong Style Egg Tarts Recipe


  • 125 g confectioners' sugar
  • 375 g all-purpose flour
  • 225 g butter
  • 1 egg, beaten
  • 1 dash vanilla extract
  • 135 g white sugar
  • 355 ml water
  • 9 eggs, beaten
  • 1 dash vanilla extract
  • 235 ml evaporated milk



  1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
  2. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
  3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Nutritional Information

Hong Kong Style Egg Tarts

Servings Per Recipe: 12

Amount Per Serving

Calories: 393

  • Total Fat: 19.8g
  • Cholesterol: 217mg
  • Sodium: 169mg
  • Total Carbs: 45.7g
  • Dietary Fiber: 0.8g
  • Protein: 8.6g


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