Hong Kong egg tarts

Based on 8 ratings

Xu Bong

Community Member

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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
5 g
Fat
10 g
Carb
26 g
  • Step 1/4

    • 150 g flour
    • 30 g powdered sugar
    • 90 g 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

    • eggs
    • 45 g 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.