Egg tart is a very popular dessert in Hong Kong. People like to have a cup of milk tea (奶茶) along with one or two egg tarts for tea, feeling energy boosted up in heaven. My family and friends are big fans of this little angel. As for myself, I’m really addicted to eating the fragrant, silky egg custard inside the tart shells. Although making egg tarts is not difficult, I sometimes like to take a short cut and make some to ease my craving on the go. I might call this quick dessert as “Cheating Version of Egg tarts”.
Egg Custard Pastries (Printable recipe)
Ingredients:
Method:
Note: You might use the leftover egg whites to make some Almond Meringue.
You might like other egg tart recipe:
Egg Custard Pastries (Printable recipe)
Ingredients:
- 6 pieces Pampas’s filo pastry, at room temperature
- 100ml whipping cream
- 75ml milk, room temperature
- 40gm caster sugar
- 2 egg yolks
- 2 1/2 tsp cake flour, available at supermarkets or Asian grocery stores
Method:
- Prepare the filling: Use a sauce pan. Mix cream with milk, add sugar. Heat over low heat and cook until the sugar dissolves. Let cool completely. Stir in the egg yolks and flour. Combine thoroughly. Drain through a fine sieve. Set aside.
- Preheat oven to 200C (395F).
- Carefully fold one end of the filo pastry to match the opposite end. Repeat and fold once more. Then you’ll get a 4-stack pastries as picture shown. Use a pair of scissors to cut along the folded lines. Then cut each stack into 4 equal squares. You should have 16 stacks of little square pastries.
- Line a muffin tray with the square pastries. My muffin tray only can bake 12, so I have to place more pastries for some tarts and use up all the pastries.
- Evenly pour the filling into the pastry shells. Carefully transfer into the preheated oven and bake for 20 to 25 minutes, or until the pastry turns brown. Don’t leave them unattended while baking. If the egg custard puffs up, open the oven door a few inches. By doing this, the egg custard would not shrink too much once the pastry cools down. It’s normal that the filling shrinks a bit though.
Note: You might use the leftover egg whites to make some Almond Meringue.
You might like other egg tart recipe:
Thanks for sharing this! Very creative. I never knew that fillo pastry was white and looked like that, interesting. It looks very pretty, like a sunflower.
ReplyDeleteThis is so pretty and looks so classic!
ReplyDeleteThese are darling and I love that you don't even use butter for the phyllo.
ReplyDeleteLove the idea of using filo pastry for these egg tarts!!
ReplyDeleteI like this cheat version! Love it actually since it can be whipped up anytime :)
ReplyDeleteOh wow! This cheating version is great. Wil copycat!
ReplyDeleteThese look lovely and delicious. I just had egg tarts at a dim sum shop yesterday....really delicious. I have to try to make one of these days.
ReplyDeleteCreative I would say and not 'cheating'! Very lovely indeed!
ReplyDeleteHey Christine - did you buy that round matt for pies? I am interested to get one - is it helpful? Also, thanks for sharing your recipe. My brother in law keeps on forcing me to make some with the leftover egg yolks I have from making macarons but I didn't have a reliable recipe. Well, now I do!
ReplyDeleteTo Trissa,
ReplyDeleteWhat kind of "round matt for pies" are you talking about? I just used what I've got in my kitchen to make these tarts. Any baking tins will do as well.
These look fantastic Christine! Thank you! Now please do jeen doui sesame balls with the mung filling!
ReplyDeleteI love egg custard tarts....I love this idea! I've never made anything with phyllo pastry before but it looks so light and flaky- it looks delicious!
ReplyDeleteMe too! I like the idea of using filo pastry for these egg custards. Pretty! :D
ReplyDeleteChristine, such a creative idea, looks so good too
ReplyDeleteScrumptious little tarts - I love that you used filo pastry!
ReplyDeleteWhat a clever 'cheat' !
ReplyDeleteThis is a great idea and the shells look like flowers which is so pretty :)
ReplyDeleteI love your version...actually I have a phyllo dough in the freezer and was wondering what to do with it...I tend to buy stuff first as I see in the store and think of what to use for later...not a good practice...but this time just worked perfectly :-)
ReplyDeleteYou break the rules of making traditional egg tarts : ), but this is a real inspiration!
ReplyDeleteWhat a great idea!
ReplyDeleteI have a question with regard to the Pampas fillo pastry in the picture. The packagin shows "spinach and cheese." We aren't going to buy this pastry for the egg tarts are we? Sorry if I have sounded dumb but I find the picture misleading. Thanks in advance for answering my question.
ReplyDelete@Lovetobake：
ReplyDeleteThe fillo pastry can be used to make savory and sweet dishes. You can read the instructions on the packet, if you have a chance to spot this product at any supermarkets.
hi there christene, this is absolutely yummilicious :). BTW, check with you, what about wanton skin? Do you think it's gonna turn up as well as this? Cause at first when i saw the pic i thought it was wanton skin LOL
ReplyDelete@jazzmint:
ReplyDeleteI'd suspect that wonton wrappers would be suitable for baking desserts. Usually, we cook wonton wrappers in water or hot oil. I haven't tried to bake them. Hmmm...do you want to run an experiment? Let me know how it goes if you've tried.
christine i use wanton wrappers to fry with nian gao beri beri nice wahahahaha cny can make
ReplyDelete@Angela^^:
ReplyDeleteHow clever is the idea! Yummm...
is the whipping cream we usually put on cake or desserts? :)
ReplyDelete-Shell-
@Anonymous:
ReplyDeleteWhipping cream is not sweet. You have to add some sugar and beat it with an electric mixer, then you can use it to decorate cakes and desserts.
Can I use the recipe for the Cantonese egg tart custard for the cheating version instead?
ReplyDelete@Anonymous:
ReplyDeleteSure, why not? Or you can make your own.
Christine.....Trissa meant the white mat you have the filo laying on, With squares and circles marked out on it.
ReplyDeleteHi Christine ... can I use Spring Roll Skin instead of Pampas’s filo pastry?
ReplyDelete@Anonymous：
ReplyDeleteAm afraid that the spring roll skin won't produce the best result. :(
why do u use whipping cream here? not evaporate milk?
ReplyDeleteBecause I like the fragrance and freshness of whipping cream.
DeleteHi Christine, just wondering whether you can use puff pastry instead of filo pastry? Thanks!
ReplyDeleteSure, you can.
DeleteSome of my fans tried puff pastry. But I prefer filo pastry.
How many tarts can be made with this recipe?
ReplyDeleteAbout 12 tarts.
DeleteHi Christine Pl let me know if i can slightly blind bake the pastry tart first then later pour the egg ingredients and bake again? thanks
ReplyDeleteSure, you can. Feel free to experiment. Yet beware that filo pastry is easily get browned especially the edges.
DeleteCan I just put the mixture in a pan, like a cake? And not use any pastry, skin, etc?
ReplyDeleteAnd/or can I put the mixture in a muffin baking pan without using pastry?
Thanks!
I haven't tried your way. I think you can make the custard without the pastry. You need to adjust the cooking time.
DeleteHi Christine! I didn't have filo pastry so I used the frozen roti prata I have and made the tarts with the custard filling following your Hong Kong Style Egg Tarts recipe. The end product is delicious, all my 3 kids love. My only complain is that the pastry at the bottom is not puffed or crispy enough. May that is the difference between filo and my roti prata :) But thanks for the recipe!!
ReplyDeleteHi there,
ReplyDeleteCouldn't agree more. The custard filling is so good.
Yes, you're right. The roti prata texture is different from filo pastry.
How many squares of fillo do you layer in/put in for each tart?
ReplyDeleteIt's very flexible. You can add as many layers for each tart as you like. No worries.
ReplyDelete