Egg Tart (Hong Kong Style)
Prep time
Cook time
Total time
  • 2 x 400g packets, short crust pastry
  • ⅔ cup white sugar
  • 1½ cups hot water
  • 9 eggs, beaten
  • 1 cup evaporated milk
  • drops of vanilla extract
  1. Pinch some dough from the ready-made pastry then shape into small balls roughly 1.5 to 2 inch in diameter, flatten it with hands or rolling pin then press on tart moulds and goes up higher than the sides. Using a knife scrape off the edges so the dough had the same height of the moulds. Do it with the remaining dough then set aside.
  2. Combine hot water and sugar, mix well until all of the sugar melts. Set aside and let it cool.
  3. Mix together milk, eggs and several drops of vanilla, and then combine with cooled down sugar mixture. Strain mixture through a sieve.
  4. Start filling the tart shells then place in a 230C preheated oven and bake for 15-18 minutes or until the pasty becomes golden brown.
  5. Remove from oven, let it cool then serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at