Growing up, there was always this Sunday tradition of going to the Chinese bakery and picking up half-dozen to a dozen of these creamy smooth, warm and delicious Hong Kong egg tarts. My mom’s side of the family is from Hong Kong, so she grew up eating these delicious mini tarts. They’ve become a staple in my life. They also feel really nostalgic and bring back so many great memories in my life.
If you haven’t heard of these egg tarts before, they’re made a ton of different ways. Their tarts are buttery soft or flakey, they’re filled with this custard that melts in your mouth. They’re not overly sweet (which makes them the best snack or dessert). But the kicker is that the best ones in my opinion are the ones that are fresh out of the oven and creamy and smooth inside still.
Basically, you have to time it so that you’re at the bakery right when they come out of the oven… or perhaps your own oven?
Since we’ve entered into quarantine and social distancing, it’s been heartbreaking to see so many independent bakeries close (and also sad for my cravings). As a result, I’ve definitely been doing a ton more experimental baking than I have ever done. And it brought me here… to perfecting a Hong Kong egg tart recipe. It took me 4 batches, a ton of tests of other recipes on the internet… but finally, I’ve perfect what I feel like is the easy, delicious, at-home version of these Hong Kong egg tarts. Needless to say, your girl may or may not be venturing out to buy $2 egg tarts anymore. I may or may not just start my own egg tart making manufacturing here at home haha
I’ve created the recipe as a downloadable and save-able file so that you can save it to your phone, add it to your pinterest board, and share as you please. Hong Kong Style egg tarts for everyone!
Important Tips
