The egg tart is synonymous to Hong Kong. While researching authentic recipes for these sweet custard tarts we got inspired to create our own but with a twist. We stuck to the traditional crisp flaky pastry and added some new flavours. For more beautiful Chinese crockery to put your own custard tarts on head to 17 Staunton Street, Soho, Central, Hong Kong Island.

If you’re ever in Central, Hong Kong Island at about 11am just promise us you’ll go to Tai Cheong Bakery, G/F 35 Lyndhurst Terrace, Central. It’s a taste fix – they serve the egg tarts straight out of the oven. No wonder there’s always a queue.

Coconut Egg Tarts

Ingredients
Pastry
450g self raising flour
110g sugar
2 tsps coconut milk
110g margarine
110g butter

Egg custard filling
450ml boiling water
450g castor sugar
200ml coconut milk
4 eggs

Method
Pastry
Preheat oven to 180 degrees celsius.
Pulse all ingredients in a food processor until the mixture resembles fine bread crumbs.
Turn the mixture out onto a bench and knead it into a dough. Roll into a ball and wrap in cling wrap.
Refrigerate for 2 hours or more.

Egg Custard filling
In a bowl, dissolve the sugar in the boiling water and set aside to cool down.
Whisk the eggs and coconut milk into the cooled sugar mixture until mixed well. Sieve the mixture and refrigerate for 30 minutes.
Roll out the dough and cut into small dough balls, then press the dough into the tart shells.
Pour the custard into the shells making sure not to overfill. Bake in the oven for 20 minutes or until pasty golden brown and custard is set. Turn down oven if pastry is getting too brown.
Eat warm.

Egg Tarts with Cardamom

Ingredients
Pastry
450g self raising flour
110g sugar
1 tsp ground cardamom
110g margarine
110g butter

Egg custard filling
450ml boiling water
450g castor sugar
4 cardamon pods, bruised
200ml evaporated milk
4 eggs

Method
Pastry
Preheat oven to 180 degrees celsius.
Pulse all ingredients in a food processor until the mixture resembles fine bread crumbs.
Turn the mixture out onto a bench and knead it into a dough. Roll into a ball and wrap in cling wrap.
Refrigerate for 2 hours or more.

Egg Custard filling
In a bowl, add the cardamon pods and the sugar then pour in the boiling water to dissolve the sugar then set aside to cool down. When cool pour through sieve to remove cardamom.
Whisk the eggs and evaporated milk into the cooled sugar mixture until mixed well. Sieve the mixture and refrigerate for 30 minutes.
Roll out the dough and cut into small dough balls, then press the dough into the tart shells.
Pour the custard into the shells making sure not to overfill. Bake in the oven for 20 minutes or until pasty golden brown and custard is set. Turn down oven if pastry is getting too brown.
Eat warm.