Egg tarts: history, preparation and recipe of this creamy dessert

Egg tarts are a type of pastry that has become very popular in various parts of Asia, especially in Hong Kong and Macau. They are small custard pastries with a soft egg and custard filling, which are enclosed in a crispy pastry base. They are famous for their delicate texture and sweet, mild flavour. The main ingredients include eggs, sugar, milk and a pastry base that can be either puff pastry or shortcrust pastry.

In Hong Kong, egg tarts have a notable influence from Portuguese and British pastries, but they were popularized in the country during the British colonial period. This dessert was inspired by the Portuguese “pastel de nata,” a custard cake that also features a pastry base and an egg filling. The Portuguese brought it to Macau, and the British introduced it to Hong Kong, where the recipe was adapted and became the egg tart we know today.

They are served in small individual tartlets, usually on trays or boxes. They can be accompanied by a cup of tea or coffee, as they are a popular accompaniment to afternoon tea time.

Some versions may be lightly browned on top, while others have a more uniform golden color.

They are eaten with your hands or with a fork, depending on your preference. It is common to eat them warm or at room temperature to better enjoy their creamy filling.

How to make homemade egg tarts

This recipe makes approximately 12 small tartlets.

Ingredients

For the dough:

• 1 ½ cups (190 g) all-purpose flour
• ¼ cup (30 g) powdered sugar
• ¼ teaspoon salt
• 1/2 cup (115 g) cold butter, cut into cubes
• 1 egg yolk
• 1-2 tablespoons cold water

The filling:

• 3 large eggs
• ½ cup (100 g) sugar
• 1 cup (240 ml) whole milk
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon cream (optional, for a richer texture)

1. Prepare the dough:

1. Mix the dry ingredients: In a large bowl, mix the flour, powdered sugar and salt.
2. Stir in the butter: Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture has a sandy texture with pea-sized pieces.
3. Add the yolk and water: Add the egg yolk and mix. Add a tablespoon of cold water at a time until the dough comes together. Don’t overwork the dough; it should be together but not sticky.
4. To chill: Shape the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.

2. The filling:

1. Whisk together the ingredients: In a bowl, whisk together the eggs until well combined. Add the sugar and mix well. Then, add the milk and vanilla extract (and cream if you’re using it). Mix until everything is well combined. Strain the mixture to make sure it’s smooth and lump-free.

3. Form the tartlets:

1. Preheat oven to 180°C (350°F).
2. Roll out the dough: Remove the dough from the refrigerator and roll it out on a lightly floured surface until it is about 1/8 inch (3 mm) thick.
3. Line the tins: Use a pastry cutter or glass to cut out circles of pastry and place them into greased tartlet tins. Arrange the pastry in the tins and trim off any excess.
4. Pre-baking: Bake the pastry bases for 10 minutes, until lightly golden. Remove from the oven and allow to cool slightly.

4. Fill and bake:

1. Filling the tartlets: Pour the egg filling into the pre-baked tartlets, filling them almost to the brim.
2. Bake: Bake the tartlets at 180°C (350°F) for 15-20 minutes, or until the filling is set and lightly browned on top.
3. Cooling: Allow the tartlets to cool on a rack before removing from the pan.