Egg Tart (Very Flaky Puff Pastry!)

In this video I will show you how to make Hong Kong style egg tarts. Usually these are found in dim sum restaurants or Chinese bakeries. It has a flakey, buttery, puff pastry crust and a slightly sweet egg custard filling.
~~RECIPE~~
DOUGH:
*Butter dough:
1 cup all-purpose flour
1 3/4 stick (which also equals 3/4 cup + 2 Tbsp) cold, unsalted butter
*Water dough:
1 cup all-purpose flour
2 egg yolks (save the egg whites for the filling!)
1/4 cup cold water
FILLING:
*Simple syrup:
1/3 cup sugar
1/2 cup water
*Egg custard:
3 large eggs + reserved egg whites from earlier
1 cup milk
1 tsp vanilla extract
OTHER INFORMATION:
*Puff pastry method: 3x4x4
*Oven temperature: 400°F for approx. 25-30 min (time will vary--cook until crust is light golden brown!)
*This recipe yields approx. 12-14 tarts
*Store the egg tarts in the refrigerator & best to eat while HOT! re-heat at 400°F for 5-7 minutes!
*Tart mold and cookie cutter is 3" diameter
*Individual tart molds were purchased at Bed Bath & Beyond for 0.79 each!
I originally learned this recipe from tinyurl.com/o7g.... But with my own tweaks and changes, I formulated this new recipe. Hope you enjoy!
Music: www.incompetech.com

[@borisvolko1573]

For those who need the written recipe: Butter Dough: Begin by taking the unsalted butter and cut it into cubes. Make sure the butter is cold at all times to keep the crust flaky. Refrigerate if you need to. In a food processor, combine the flour and the butter. Mix the dough only until it becomes a ball and cleans the sides of the processor. Do not overmix. Transfer the butter dough over to a large sheet of plastic wrap. Then put a second sheet of plastic wrap on top. Lightly fold the sides over until it resembles a square. Pat the sides gently if need be. Refrigerate for fifteen minutes. Water Dough Separate two of the egg yolks from egg whites. Save the egg whites for later use filling. Using the food processor, pour in the flour, egg yolks, and one fourth cup water. Keep mixing until it forms a dough ball. If it’s not forming, then maybe add another half of a teaspoon. Keep adjusting until the dough ball forms. Folding the dough: Make sure you have a well floured surface. Add a bit more flour all around the dough if it is a bit sticky. Roll the dough out until it is one fourth of an inch thick. Roll it into a somewhat rhombus shape. Take the butter dough out of the fridge. Unwrap it. Place it into the center of the water dough. Wrap it up by folding all four corners over the butter dough. One corner at a time. Folding technique 3x4x4: For the first fold, roll it again about one fourth of an inch thick. Roll it into a somewhat flat round circle. Fold it into thirds. Wrap it up in plastic wrap while maintaining its form and place it back in the refrigerator for fifteen minutes. For the second fold, repeat by rolling the dough again after unwrapping it. Make sure it’s one fourth inch thick. Make sure it’s similar to a rectangle. Fold two ends from either short side and make them meet the other ends in the center. Then fold one side on top of the other like a book. Wrap it up and refrigerate it for another fifteen minutes. For the last fold, repeat what you did for the second fold. Refrigerate it again for fifteen minutes. Egg Custard Filling: Simple Syrup Combine the sugar and one half cup water together. Microwave for one minute. Set aside. Egg Custard In a separate bowl, combine three whole eggs, the two egg whites from earlier, one cup of milk, and one tablespoon of vanilla extract. Whisk Together. Slowly add in the cooled simple syrup. Assembling the Egg Tarts Roll out the dough in a quarter inch thickness. Use a cookie cutter that is around the same size of your mold. Preheat oven to 400 degrees fahrenheit. Lay dough over the mold. Then gently press the bottom into the center and slowly work your way around the sides. It is easier to work with cold dough. If it is warming up, put it back in the fridge for a few minutes. Using a fork, prick the bottoms with small holes, not too many, so the pastry doesn’t become too puffy. Fill with egg custard batter. Baking 400 degrees fahrenheit for twenty-five to thirty-five minutes or until the crust is a light golden brown colour. Cool on a wire rack. Enjoy.

[@markschwartz6680]

Barry Volkov Aq

[@darlenemaglinao6637]

Thank you so much Barry

[@chelsy-rosemackenzie3436]

y V olkov

[@NewBlueTrue]

You’re doing God’s work. Thank you

[@wingyoonloke2826]

Barry Volkov no yyi

[@kimmm2261]

I just made these and it turns out so perfect and i can't stop eating them.But i find 20 mins is enough in order to get smooth silky texture and so amazingly buttery flaky puff pastry.Thanks so so much for the recipe , Really highly recommanded for all those egg tart lovers out there.😂😊😍

[@maxilu5243]

kimmm 22 How many does it make?

[@bugayden2287]

Maxi Lu 12 to 14

[@stellatreiber116]

Where do I find the recipe?

[@joeharris2985]

I am an American Expat from Tennessee working/living in Shanghai China. I made this recipe last weekend and took to the office today. My Chinese colleagues were very impressed. I did make the slight recipe alteration by using a blend of unsalted and salted butter. Great recipe and instruction video....

[@joycey1121]

This recipe was great! The demonstration of the puff pastry was easy to follow and made it non-intimidating. It was delicious and I think my family will be impressed. I want to add I made a 2nd batch and forgot adding the egg whites and I think the custard turned out more eggy and authentic tasting. So I will save those egg whites to add to my morning omelette from now on!

[@biancastreegan4205]

Oh god the nostalgia hit me hard. I watched this non stop when I was 7 years old. I didn't watch it for the cooking, I just watched it cause it was satisfying.

[@mymyxtran]

Best egg tart recipe! I have used it over 10 times and it taste great every time. This is a must try recipe. (Note: remember to add salt in the water dough!!!!!)

[@99always]

Why add salt?

[@phuongju370]

I've made this recipe at least 6 times over the past couple of months, and everybody LOVES them! Thanks for sharing this delicious recipe! Now I'm making 3-4 dozens at a time...

[@iHEARTcookinggg]

Wow 6x?! Haha awesome, great job (:

[@china-in-culture]

I REALLY like the eggy and sweet taste of these tarts! Thanks 👍👍😊.

[@eunicewhoop4050]

A tip for those who said butter ooze out when they roll. When you make the butter dough, do it by hand because that way you can blend them together better. In addition, after wrapping the two like a present, put in freezer for about 5 min. Take out and sprinkle more flour on top. Beat the dough slowly, less forceful and gradually make your way on each side.

[@geetarplayaa]

danta are my favorite but I can't get them around here so thank you! You showed me it was not difficult. The pastry came out great!

[@jonathanchung7209]

"Dan tat" - I believe pronounced this way with my not so good canto

[@mynameisterry]

@@jonathanchung7209 “Dan-tai”

[@Weeping-Angel]

Mandarin- dan ta

[@rebekahchang92]

This is the best recipe ever. Just things to point out.... dont think you can sub a vitamix for a food processer... dont use the blender for the butter dough LOL Also, I subbed 1/2cup of heavy cream for 1/2 cup of milk and added the 1/2 cup of milk. Its much much heavier and creamier if you are going for that taste. THANKS FOR THE RECIPE!

[@nhuonghuynh4807]

i . love egg tart.you verry good .verry clear with step by step .thanks for your share.....

[@vampirechunks]

Tried out the recipe tonight. Custard tasted fantastic- 100% authentic. Our crust was a little floury (may have thrown too much on the counter when rolling) but it was nice and flaky. Will be sure to keep this one! 😊

[@hello_itsme9257]

Any idea using upper or lower heat? Thank you

[@norhayatinasri6698]

This is trusted recipe...will not regret to try....

[@sistermay8899]

Super easy to follow recipe, have been looking for an easier to follow recipe as I LOVE flaky egg tarts, this is by far the best ! Thank you so much for sharing, you have done a marvelous job, keep up with that and I look forward to more recipes from you. )) : - )

[@julieacebuque5252]

Thank you for sharing the egg tart recipe. I tried following your recipe and holy cow I made a very yummy egg tart. More power❤️🙏

[@teresitadizon6831]

Thank you so much for sharing this delicious recipe of egg tart. Making the crust is so good! I was waiting for the egg whites to beat like a meringue as I see in the other channel. I noticed that we don't need to do it in this kind of egg tart. Thank you so much too to Sir Boris Volko for sharing us a written instructions. Actually I also wrote down Heart's instructions but when I found in the comment section what you shared I was so excited! I wrote down the instructions because is more easy to understand than what I did. God Bless to both of you for your kindness.❤️😊

[@reptaryay]

folding it 50 million times and waiting was 100% worth it, it is the definition of flakey, i was so surprised but i would like to add some suggestions...1. the egg custard needs slightly more sugar 2. the second dough (without the butter) needs more than 1 cup of flour, she said she added extra but you need quite a bit extra. 3. Salt, you added 0 salt 4. The pie crust was amazing but too bland, needs salt and sugar as well, a tiny bit.

[@reptaryay]

one thing that will make you go less insane too, once you've poked holes in the pie crust with a fork; put the entire baking tray in the oven THEN poor the filling in. Balancing 12 tiny pie crusts topped with thinned liquid egg across a kitchen is like a damn circus act...

[@rodydiaz5120]

reptaryay iOf

[@gerardahpo2717]

Rody Diaz nh

[@okko_sideup]

reptaryay Pour*

[@currycupcake2008]

reptaryay k

[@howiegames3587]

Thank you for Clear and detail recipe!! Much appreciated

[@luckyahmed200]

Used a mini muffin pan and doubled the recipe. Looks beautiful!! I’m really surprised. I added salt and powdered sugar to the water dough just as someone commented below. I just wish I didn’t double the custard mix. Will turn into flan so no big deal

[@Spoilnins]

Amaze balls. My Dad is from Hong Kong and he loves these. I can't wait to make it for him!

[@nucihawj9010]

i made this and its soo delicious! my mom doesn't even have to travel to another state anymore just to buy it for me!

[@deathvalley200exo]

Turned out fine for me. I personally didn't like the egg tart filling but, my parents did though. thank you.

[@AzulBlueQueen1944]

I just had 2 of these the other day from a Chinese Bakery in China Town in Seattle Washington. They were amazing! Thank You for doing this video for us. It would be great if you would have ON SCREEN recipe measurements as well so that we may pause the video to follow along.

[@iHEARTcookinggg]

Thank you for the suggestion, I will definitely keep that in mind for future videos! And thanks for watching, glad you enjoyed :)

[@dhotte1]

I love your tutorial on this recipient. U re really sweet. I love the pastry so much. Thank you.

[@iHEARTcookinggg]

DAHYOR ARUNA Thanks for watching!

[@schlaflogishkeit1988]

+iHEARTcookinggg thank you sooo much I heart cooking...I was realy touch to see this video.. I can't imagine I can make it... you just solved my life!!!

[@ashleyc174]

+iHEARTcookinggg PLEAAASE START UPLOADING AGAIN! I

[@zenyaspark7546]

DAHYOR ARUNA

[@helentang1765]

DAHYOR ARUNA

[@ilovecooking429]

Wow looks so yummy i willbtry this soon thanks for sharing gorgeous lady, watching from Philippines

[@donnachibobini6487]

Measurements in description box :) So ya'll don't complain

[@elainewong3727]

Donna Ho u

[@tohruhonda9761]

Thank you so much for this recipe. It was very detailed and the steps were very easy to understand . The egg custards turned out amazing thank you so much 😀😘

[@Airenifinity]

I'm trying to make this later, hope it turns out okay... i'm so excited 😊

[@boonseongoh1490]

Thank you, lady. I have learned something about your egg tarts making.. I know there are some other methods of making egg tarts. One day when I am free I will try.

[@marieroseleon9194]

its really good i just finish making them right now , i use half & half mik it turn out to be good , the only hard thing to make is the crust takes me an hour but besides that its really yummy ... thank i enjoyed making this recipe

[@atlenta1]

Wow. I´m super impressed. Making the crust from scratch and custard is one of my favorite fillings. Thank you so much! Great presentation!

[@paul5114]

Just made it and as you say, it is "super tasty!" My pastry was flaky but not as flaky as the restaurant ones. It might just be me doing it though... Great recipe!

[@yollyuy1529]

I made it! Thank you, iHeart . . . I never fail to buy these whenever I'm in NY, now I can make it anytime

[@iHEARTcookinggg]

Yay! So much work but so worth it when it's fresh out of the oven (:

[@teresitadizon6831]

Hi! Heart, I really like to make the Chinese egg tart. I made it yesterday. It turned so good. My husband (picky) loves it means my egg tart is so good! It's delicious with the Flaky Puff. Once again thank you for sharing. Next I will search for your lemon bar recipe. ❤️ God Bless.

[@ethandagamer255]

I made it, it. was. AMAZING! thanks for the recipe

[@gracefaithb.torres6723]

EthanDaGamer25 Hi what mode should I use on my electric oven? Up and down po ba? And ilang •c?

[@wubob8267]

油心部分： - 1杯中筋粉，120克 - 1 3/4棒（也等于3/4杯2汤匙）冷，无盐黄油，180克。 1汤匙=5克，1杯液态黄油=227克 水皮部分： - 1杯中筋粉，120克 - 2个蛋黄，28克，1个蛋黄=14克 - 1/4杯冷水，57克，1杯水=227克 这是一个黄油版的千层酥皮配方。 如果你对自己的实战经验足够自信，可以做如下变动： 黄油 80克 猪大油 100克 操作难度会增加许多，非常具有挑战性。 之所以用猪大油，是因为传统的中式酥皮糕点里，是没有黄油的。 当然了，如果你能够获得经过工业提纯的无水猪油，可以将黄油全部替换成猪大油。因为无水猪油的硬度，会超出你想像。 这种替换最好在冬天进行，气温低，会增加你的成功率。

[@ginacadino3706]

So yummy that you make egg tart, . I like it

[@annyj6323]

Wow! What a process!!

[@lorislifejourney]

Wow! that looks so yummy. KZbin kept acting up, but managed to see the entire video. I love your videos Amanda I have been watching you for a very long time. Possibly a little over 2 years now. God bless xo

[@hiandbye9658]

I don’t have a food processor so can I just use a hand mixer instead?

[@korenng5553]

Good job-love these & will try in 2020!

[@karenyung6832]

I made this today and tasted good . Thank you

[@schlaflogishkeit1988]

Omg I can't belive I can learn this ..... I love you soo much for teaching this.. you solved the purpose of my life.. I had my first egg tarts when I was in hongkong at Victoria bay.. am gona make it realy.. Soon.. Thank you sooo much

[@schlaflogishkeit1988]

@iHEARTcookinggg

[@bababrown2161]

Great presentation. I will give it a try. You make it seem so simple,

[@haidysaimbang3646]

will be making this, this mother's day. hopefully they'll come good as these

[@mattalderton9816]

This was a good recipe. We made them on the weekend. I will tweak the custard recipe to my liking next time. The pastry was nice and flaky!

[@MissAyzya]

Just made this today and it didn't quite go as smooth as you made it look but for me, it tastes pretty good. I used one stick of salted butter and 3/4 unsalted due to there being a lot of comments about there not being any salt content. It gave just the right amount of saltiness this way to the dough so I was pretty happy with it. Like another commented, I too had problems with my butter dough being too soft and smushing out during the rolling process. I don't think I used enough flour and so it was just too soft and ruined the rollout process. I had to add a lot more flour to the combined dough and start over. This tampered with the flakiness of the dough but I think using a muffin pan also was the reasoning behind it. It turned out okay with the muffin pan but was smaller than the ones you displayed. I think I'll buy the tart pans you recommended for next time. I'm not sure if I rolled my dough out too thin but I was able to make 12 tarts using my muffin pan and an additional 18cm tart pan. Also I used a tiny bit of extra vanilla sugar I had though I'm not sure it made much of a difference. Thanks for the video and for sharing with us.

[@cuongluu8]

Fantastic recipe. Pastry is very flakey. Note to self, use double the sugar and triple the vanilla.

[@DigitalDiariesofJAPK]

Wow! The Chinese egg tart looks so yummy. Thanks for sharing this video sissy. I will make one soon

[@sewyangbock2939]

Tq dear for your lovely resipe. Can i find out after moulded your pastry n u used a fork to prick te base before pouring in the custard, my curiousity is that will the custard penetrate your mould?

[@lpskippy6308]

Very VERY good, not many people can make this

[@patphares6258]

Excellent instructions… thank you!

[@elychong9227]

I have checked your channel , very interesting, why stopping?😥 I like the way u explain things.

[@PandaLuvApplePie]

For the remaining dough after you cut it with the cookie cutter, do you just gather it to a ball and roll it out then cut again? Or do you have to do all the folds again after you gather them all?

[@elsalock2825]

Thanks for sharing it. I enjoyed very much !!!!!!!!

[@catherinemorgan7127]

Thank you for your recipe, beautiful! It’s so good 😊

[@vonlahhumabn8231]

They also uses lard to make! For very smooth and nice taste!

[@joellespice1010]

Love these when we have dim sum.

[@XGT59]

You do don't you fat woman

[@bugayden2287]

XGT59 what the duck man.

[@corn6180]

@@XGT59 bruh

[@vanNguyen-pq9bw]

I made them yesterday! I made a total of 20 tarts only because I put way too much butter so I had to add more flour which resulted more dough. So i ended up adding more sugar and heavy cream into the egg custard.Me and my husband ate them all... only 2 left.

[@dachefwithvlogs6225]

OMG this looks so good I would love to try it I have a question how long did it take you to perfect the egg tart

[@aznxtina123]

Hi ! This may be a very dumb question but in regards to the butter sticks you used, whAt is the size of that stick? I just tried this recipe yesterday and I may have used 2 large blocks of butter hence ruining the result but the butter blocks here appear to be smaller hahah! Thank you in advanced!

[@NerisaFinau]

1stick is US I think so 4oz butter is the equivalent or 1/4 of a lb of butter as 4 quarters equals one lb and there's 16 oz to a pound. Hope that helps and yes it sounds like you used way too much and in Australia you can buy 1/2 pound or 1pound of butter. In New Zealand it's in ounces - looking forward to your new results.

[@KettiexD]

This is the best egg tart tutorial on youtube

[@sopheahong-bowie4640]

One of my favorite dessert of all time!! I order these all the time when I go to the Chinese restaurant! I will definitely try your recipe!! It looks so good!! 🤤🤤🤤😋😋😋🔥🔥🔥💕💕💕

[@spamthing8153]

this was so good and easy to make thank u for the tutorial

[@michelleng3861]

Looks G and well presented. I being new in this, how do I yet the recipe. Where is the DESCRIPTION BOX for the recipe. Must I use unsalted butter? I have tried Hong Kong egg tarts recently. Disappointingly even though I followed the instructions to pre-bake the tart shells, outcome the pastry was still too soggy for my liking. Was even instructed not to prick the tart shells as the liquid egg can seep through it. Still some still leaked. Help! Many thanks.

[@vilmabaguinawon8258]

thank you I love egg tarts,I will make it once we buy the butter,,thank you

[@PinkyBear]

One of my all time favorite desserts.

[@jimscanoe]

Except for the music in the background (which was a tad irritating), I loved this video! Thank you for your wonderful, clear presentation of how to efficiently make puff pastry using great ingredients. I look forward to giving your Chinese egg tart a go. Oh, and by the way, your voice was very pleasant.

[@redangrybird7564]

Tubby custard, yum!!

[@minichoco3645]

Can we use caster sugar instead of normal sugar? And can we use the mini tart thats from supermarket and baked it again? Will it burn the tart?

[@dvlee08]

u have to taste your cooking in front of us!! best part about cooking channels :)

[@pizzayup]

Seriously, u r one of the prettiest chinese ever seen!! ^^ I know many ppl have had already told u soo and I really admire 4what u do 4beauty, fashion and CoOkinng(yummiee

[@BeijingFriedRice13]

Can you make the tarts in a muffin tin? Or will they turn out wrong?

[@shanshanliang4071]

I always make them in muffin pans and its fine

[@raniayacoub1770]

I made these and were super easy and super good!! thanks. can you post the measurements of each ingredient used!

[@jannelchavez7481]

This is the yummiest tart I've tried to make. :) Thank you!

[@janeschannel6090]

its turned out really good, but if you don't have a processer you can use a stand mixer and put it in the oven for like 20 minutes

[@tlee8497]

Thank you for your recipe. You are the best!

[@flordelisenjambre7032]

Hi! What kind of milk did you use? Is it epavorated milk? Condensed? Or fresh milk?

[@alicechen5121]

These came out perfect. Thanks for sharing!

[@mamasita735]

When I went to live at my father's house last summer in hongkong all I did was to eat egg tart because they we're so good! I'm going to try making this one!

[@GenelysKitchen]

I love egg tarts I really want to make it.

[@iHEARTcookinggg]

Do it! :)

[@ande6360]

This looks awesome! I'm definitely going to make these this weekend!.. I must say, it's too bad people feel compelled to leave horrible comments instead of appreciating your time and effort, perhaps they should go out and get a life...

[@allicoli]

I'm Chinese and have eaten these my entire life, if I'm not mistaken, there is no butter in their crust. These are old time bakery items and the use of butter back then was non-existent. I still eat these often and even in these modern times, not a hint of butter is detected. I believe lard was the fat that was used in their pastries. Although not entirely authentic, thank you for the video still, always nice to see variations of a wonderful thing!

[@ThomasJohnson2003B7TLgud4u]

My mouth was watering!!!

[@TramTram-hf2yi]

I made it, it was delicious, thank you so much

[@MrsY3L]

Thanks for the reply!!!

[@snowpham6843]

How many cups of flour for the butter dough and for the liquid dough? Also how many sticks of butter?

[@mercyainslie1887]

So.......I need to make this for school... This is going to ne interesting... Can I use store bought dough.... Or no.....?

[@angelxoxo870]

I love Egg Tarts!!!! It's so good

[@josiec617]

Hi, thank you very much for this. I was wondering whether it's possible to prepare the pastry the day before and then on the next day cut it up with the cookie cutter and add the filling?

[@marilynantenor9354]

More power to you....it's so fun watching your video!

[@LinhNguyen-hn1yg]

I love your show.Thank a lot.

[@karenhitchens3563]

Thank you so much for sharing this delious dessert. Your instructions were clear and easy to follow. You're an awesome! Cheers, Karen :)

[@erzaknightwalker6155]

Can I have the butter in grams instead of stick and cups? As a beginner and love to bake, find it difficult cos cold butter in cup make me confused.

[@merika206]

These were delicious!👍🏼💕💕💕

[@Annabannana25]

I can't wait to learn your tips and tricks!

[@phatfaces73]

Heyyyyyy doll enjoyed ur vid to thee fullest I will b lookin foward to more thanks fo sharin I will def b doin this one stay sweet ;))

[@hypfie]

ouuu you seem to make this look easy and it does look easy, thx! i'll try it once i buy the ingredients. except the the fact that i'm prob gonna make crust less thick. lol. i'm not into thick crust much. you did a great job. tho, one question..... i dont have to keep on fridging it for 5 times after i knead it. right?! coz i do understand why you have to keep on following that process.

[@misscala]

you video was very well made. I am very impressed by your presentation. Congratulations on a Job well done.