Hong Kong egg tarts

Based on 7 ratings
Xu Bong

Xu Bong

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Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
10
min.
Resting

Ingredients

Servings:-12+
150 g flour
75 g powdered sugar (divided)
90 g butter
3½ eggs (divided)
250 ml condensed milk (sweetened)
1 tsp vanilla extract
butter for greasing
Metric
Imperial

Utensils

  • bowl
  • oven
  • hand mixer with beaters
  • muffin tin
  • cookie cutter (12-cm/5-in.)
  • rolling pin

Nutrition per serving

Cal
217
Protein
5g
Fat
10g
Carb
26g

Step 1/4

  • 150 flour
  • 30 powdered sugar
  • 90 butter
  • ½ egg
  • bowl

Mix flour, part of the powdered sugar, butter, and part of the egg by hand. Refrigerate dough for approx. 10 – 15 min.

Step 2/4

  • 3 eggs
  • 45 powdered sugar
  • 250 ml condensed milk (sweetened)
  • 1 tsp vanilla extract
  • oven
  • bowl
  • hand mixer with beaters

Preheat the oven to 180°C/350°F. Mix the remaining eggs and powdered sugar, the sweetened condensed milk, and the vanilla extract until smooth.

Step 3/4

Roll out dough, and cut circles. Place in a greased muffin tin. Pour the egg filling inside.
  • butter for greasing
  • muffin tin
  • cookie cutter (12-cm/5-in.)
  • rolling pin

Roll out dough, and cut circles. Place in a greased muffin tin. Pour the egg filling inside.

Step 4/4

Bake for approx. 15 min. at 180°C/350°F.

Bake for approx. 15 min. at 180°C/350°F.