There are few things more comforting than a warm Hong Kong egg tart.

Golden edges, gently blistered crust, and that silky custard centre that trembles ever so slightly when you move the plate. It is simple, almost humble — yet deeply nostalgic.

Growing up, egg tarts were never just a bakery treat. They were a reward after school, a quiet afternoon companion with milk tea, or something we queued for when a fresh batch came out of the oven.

What I love about making them at home is not perfection — it’s the softness.
The slightly uneven rim.
The custard that sets just right, still delicate in the middle.

In my kitchen, egg tarts are not about chasing bakery precision.
They are about slowing down, whisking eggs gently, straining the custard for smoothness, and pouring it carefully into each shell.

A small act of patience.
A small reward of warmth.

沒有什麼比一個溫熱的港式蛋撻更令人安心。
金黃色的邊緣，微微焦香的酥皮，中間那層輕輕晃動的蛋漿，
細滑得幾乎不用咀嚼。
成長的記憶裡，蛋撻從來不只是麵包店的甜點。
是放學後的小獎勵，是下午茶配奶茶的默契，也是剛出爐時要排隊等候的期待。
在家裡做蛋撻，我追求的不是完美。
是那份溫柔。
邊緣不必完全對稱。
蛋漿只要剛好凝固，中間還保留一點柔軟。
在我的廚房裡，做蛋撻不是為了複製茶餐廳的標準，而是為了慢慢打勻雞蛋，過篩蛋液，輕輕倒入酥皮。
那是一種耐心。
也是一種溫暖的獎賞。

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Hong Kong Egg Tart | 港式蛋撻食譜

Hong Kong Egg Tart 港式蛋撻

bonnie.yveskitchen

A classic Hong Kong egg tart with silky custard and a lightly golden crust.Best enjoyed warm, when the centre is still soft and delicate. 經典港式蛋撻，細滑蛋漿配上金黃酥皮。微溫享用，中心柔嫩最美味。

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine Hong Kong Style

Servings 2

Ingredients

撻皮材料:

200 g 低筋麵粉 Plain Flour
75 g 糖霜 Icing Sugar
140 g 牛油 Butter (室溫放軟 Soften）
½ no. 蛋液 Beaten Egg
a pinch 鹽 Salt

蛋漿材料:

2 no. 雞蛋 Egg
50 g 砂糖 Caster Sugar
150 ml 水 Water
50 ml 牛奶 Milk

Instructions

Mix flour, icing sugar, salt, egg yolk and softened butter to form a dough.
Cover and chill for about 20 minutes, until firm but pliable.
Prepare the custard filling. Mix well and strain.
Preheat the oven to 180°C.
Divide the dough into 4 portions and shape into balls. Grease the tart moulds lightly. Press the dough evenly into the moulds.
Chill in the freezer for 1–2 minutes until firm.
Fill with custard and bake for 18–20 minutes, until just set.

麵粉加入糖霜、鹽、蛋液及室溫牛油，搓成麵團。
蓋上包鮮紙，置雪櫃大約20分鐘鬆弛麵團及雪至稍為實身。
預備蛋漿材料。全部混和、過篩備用。
預熱焗爐180度。
取出麵團分成四份，搓成圓狀。撻模內掃少許油，將麵團按壓在模內成撻狀。
再放入冰格雪 1-2分鐘至實身。
取出撻皮，倒入蛋漿，放入焗爐約 18-20分鐘即成。

Video

Notes

Yves Tips~

如用有鹽牛油，撻皮材料份量可省略鹽。
If using salted butter, omit the salt in the pastry.
麵團混合成團便可，不要過份搓捏而起筋，會令撻皮不鬆脆。
Mix the dough just until it comes together. Do not overwork, as this will develop gluten and make the crust less crisp.
蛋漿必須過篩，口感才軟滑。
Always strain the custard for a smooth texture.
想增加風味，亦可加入50ml 忌廉代替水的同等份量。
For a richer flavour, replace 50ml of water with 50ml double cream.
麵團壓模時需推高邊位，焗完效果才會美觀。
When pressing the dough into the moulds, push it slightly higher at the edges to allow for shrinkage during baking.
如焗爐可分上下火，尾段可留意，如邊位開始金黃，便用下火以餘溫烤熟。
If your oven has separate top and bottom heat, monitor towards the end. Once the edges turn golden, switch to bottom heat to finish baking gently.
完成時，不要立即取出。蛋撻仍會少許移動，待稍為冷卻後便會成形。
Do not remove immediately after baking. The custard will still wobble slightly and will set as it cools.
取出蛋撻時，要稍為冷卻，將整個蛋撻模倒扣，便能輕易取出。
Let cool slightly before unmoulding. Invert the tart mould to release easily.
可存放室溫1天，雪櫃2天，太久邊位會開始收乾。
Store at room temperature for up to 1 day, or refrigerate for up to 2 days. The crust will dry out if kept longer.

Keyword Hong Kong Egg Tart, 蛋撻

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Hong Kong Egg Tart | 港式蛋撻 食譜