Chinese egg tarts that are sweet and delicious.  Making these brings me back to my childhood when my mother would make them all the time!

Easy Hong Kong Style Egg Tarts

water

white sugar

eggs eggs

evaporated milk

(3 inch) unbaked tart shells

Preheat an oven to 425 degrees F (220 degrees C).


Combine the water and white sugar in a saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature.


Beat the eggs in a large bowl; add the evaporated milk and continue beating. Pour in the cooled sugar water and mix until well combined. Place the tart shells on a baking sheet. Strain the filling through a sieve, and fill the tart shells.


Bake in the preheated oven until the filling has puffed a little bit, about 20 minutes.


This is not too sweet and use very few eggs to make 2 dozens. Very easy and popular among Asians. Thank you for posting!

just tried this recipe and indeed it is just perfectly sweet. but I used tenderflake frozen crust and the top of the crust was all burned after 15minutes. i'll try to adjust the time or temperature next time.

the filling is a solid recipe; it sat up nicely and was perfectly soft, sweetness level was perfect but I did add a pinch of salt, may try adjustments for real vanilla bean or coconut milk on my next try.  I did mine with a pie crust which needs to be par baked before pouring in the filling.  This recipe yielded 30 3.5inch tarts.

It is an excellent recipe! but the baking time maybe too long for me. For me 18 mins is enough.

I couldn't sieve the egg mixture since I didn't have one but it didn't matter in the result. I may reduce the sugar in the future though because it did seem a little too sweet.

I thought it was terrible I kept following the instructions and everytime it just came out of the oven like a goey mess (I had to make it about 5 or 6 times just to get it right and it never rose the 6 time) I set the serving to twelve but it still made make 24 and for some reason they kept popping and splatting the mixture everywhere I hated it. I do not recommend this dish you should try it from another recipie or not make it at all. (By the way the 5 stars were not a mistake and I have no disrespect to people who like it)

Delicious! I made almost exactly to the recipe but added 1/2 teaspoon of vanilla and a pinch of nutmeg on top of each. Perfect amount for 2 dozen tarts. I couldn t sieve but they were perfect anyways.

The other note that I will add to this as well is that I used a tablespoon (measuring spoon) to spoon the mixture into the tart shells in order to ensure even distribution.

That worked out well.

Took about 2 tablespoons per tart shell.

Also, if you do find that this is a little bit too sweet to your liking, you can reduce the sugar to your liking when you're making the simple syrup.

In theory, you can make it with NO sugar at all, (e.g. if you're diabetic), or use sugar substitutes like stevia extract in lieu of sugar, bearing in mind that different sugar substitutes may require adjusting the amount (volume) depending on how sweet the substitute is relative to white, granulated sugar.

But this is the beauty of it being homemade - you can do things like that that you can't do with store bought.

I love this recipe so much! It is very simple and when my friend tried it she said it was like the real deal!:3

easy hong kong style egg tarts

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 60 minutes

Servings: 2

Cost: $3.50 /serving

Author : robinl

Ingredients

Instructions

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