Hong Kong egg tarts
Buttery shortcrust cases filled with a smooth, lightly sweet egg custard. Baked until just set with a golden top.
- Time1 hr 15
- LevelMedium
- Costabout £0.15 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the flour, icing sugar and butter together until it looks like fine crumbs. Stir in the yolk and cold water to make a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 200°C (180°C fan). Roll the pastry out to the thickness of a pound coin. Cut 12 rounds and press into a 12 hole bun tin. Prick the bases with a fork.
- 3
Dissolve the caster sugar in the hot water. Cool for 10 minutes, then whisk in the milk and vanilla.
10 min - 4
Beat the whole eggs gently, then stir into the milk mixture. Pour through a sieve into a jug.
- 5
Fill each pastry case almost to the top with the custard.
- 6
Bake for 15 minutes, then reduce the oven to 170°C (150°C fan) and bake for 10 minutes more, until the custard is just set.
25 min - 7
Cool in the tin for 10 minutes before lifting out.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.