Hong Kong-Style Butter Egg Tarts

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These iconic Chinese egg tarts feature a tender, cookie-like butter crust holding a silky, lightly sweetened egg custard. They are a staple of Hong Kong dim sum and tea houses, descended from the Portuguese pastel de nata via Macau. Best enjoyed warm, when the custard is still just-set and trembling in the center.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 15 gFat
• 9 gSaturated Fat
• 31 gCarbs
• 1 gFiber
• 14 gSugar
• 6 gProtein
• 115 mgSodium
• 95 mgPotassium
• 65 mgCalcium
• 1.4 mgIron
• 0.3 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the butter pastry crust

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1/4 cup (30 g) powdered sugar
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 1/4 teaspoon fine salt

For the egg custard filling

• 3/4 cup (180 ml) whole milk
• 1/4 cup (60 ml) heavy cream
• 3 large eggs, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 teaspoon vanilla extract
• Pinch of fine salt

Directions

1. Make the pastry: pulse flour, powdered sugar, and salt in a food processor, then add cold butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and 2 tablespoons of ice water and pulse just until the dough begins to clump together.
2. Turn the dough out onto a sheet of plastic wrap, press into a 1-inch-thick disc, wrap tightly, and refrigerate for 20 minutes until firm enough to roll.
3. Preheat the oven to 375°F (190°C). Lightly grease eight 2 1/2-inch tartlet pans (or a standard muffin tin).
4. On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Cut rounds slightly larger than your tartlet pans and gently press each round into a pan, patching any tears. Trim the edges flush with the rim. Prick the bases with a fork and chill the lined pans while you prepare the custard.
5. Make the custard: warm the milk and cream together in a small saucepan over low heat until just steaming, not boiling. In a separate bowl, whisk the eggs, sugar, vanilla, and salt until the sugar mostly dissolves, then slowly whisk in the warm milk mixture.
6. Strain the custard through a fine-mesh sieve into a measuring cup with a spout, which removes bubbles and any bits of cooked egg for a perfectly smooth texture.
7. Pour the custard into the chilled tart shells, filling each about 80% full (the custard will puff slightly as it bakes).
8. Bake on the middle rack for 20 to 25 minutes, until the crust is golden and the custard is just set with a faint jiggle in the center. If the tops brown too quickly, tent loosely with foil.
9. Cool the tarts in their pans for 5 minutes, then carefully unmold onto a wire rack. Serve warm or at room temperature, ideally the same day they are baked.

Cook’s Notes

• For the silkiest custard, strain it twice through a fine-mesh sieve before pouring into the shells.
• Do not overbake: the center should still wobble slightly when you tap the pan; it will continue to set as it cools.
• Keep all pastry ingredients very cold and work quickly to ensure a tender, shortbread-like crust rather than a tough one.
• If you do not have tartlet pans, a standard muffin tin works well; just grease it well and skip trimming the edges.
• For a more traditional flaky version, swap the shortcrust for store-bought puff pastry and blind-bake the shells for 8 minutes before adding the custard.

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