Simple Egg Tarts (Easy Recipe) ~Hong Kong Style~

[@Cmon_Nah123]

I made these and they are DELICIOUS! Thank you. I used my stand mixer for the dough started low then to high to bind it together. Use cold butter. Put dough in fridge for 30-60 min cuz that’s key in order to work with it. Use parchment to roll out dough between 2 sheets. I used a muffin pan with 12 spaces. I rolled out the dough thin enough to fit 11, but could have made 12 if I left dough in fridge longer. I doubled the egg mixture and just filled one of the muffin slots with the left over mixture. These are tips I picked up from other commenters. Oh! Also brushed some margerine in the muffin cups before pressing dough in and it made the crust brown up nicely. Crust was flakey and delicious. Great first time making these and will make them again.

[@jahuang1]

K Feez what do you mean? It tasted like chicken

[@jahuang1]

We don’t need to here everything you did, that’s boring

[@NayeonKim]

Thank you for this comment! It really helped when I was making them :D

[@pinkdog12]

how come mine did not come out like the previous dough

[@sunnytsang3979]

1/8 cup of water? Do you mean cold water or hot water

[@shrutijain2105]

This was my 1st attempt for tarts and m glad I found your recipe. The only change I made was instead of water for dough I used milk and it was just perfect. The tarts and the filling tasted so yumm. Will be making this again for sure. Thank you for such a simple but tasty recipe.

[@Happy-sx7bx]

this recipes really delicious and it is easy for the filling part! It was perfectly sweet with that eggy taste:D haha the worrying part was more of the crust cuz the butter as melting so fast. But putting the dough in the freezer for short periods of time rlly helped and I think the crust was more flakier than a normal biscuit! Also, thank you for the ppl who gave some comments like putting the dough for 30-60min and baking at 425f for 13min then turning it down to 360f, cuz they did help!

[@Summer_Walker1010]

Thank you so much I used to live in Hong Kong but then moved to America. My sister loves egg tarts and she's been missing them a lot and today I suprised her with some home made egg tarts! 😊

[@roomfordessert1]

Great job, I hoped I helped. =)

[@CasualGirlAdventures]

Looks easy to make and so delicious to eat, Very good, thank you for sharing my friend and have a great day

[@msmorena]

☺️ im here sending support each one of you! stay connected, see you in my place👌

[@alicewong805]

Made this tonight. The crust does come out somewhat flaky, not exactly like puff pastry but definitely more flaky than a shortbread crust. The crust was very buttery, which I would normally like, but it kind of overwhelmed the taste of the egg. I would roll the crust thinner and make more filling to change the ratio. Tips for the crust: use a fork to crumble the cold butter into smaller bits; this makes the dough come together easier. Also: roll the dough between two sheets of wax or parchment paper - works great for rolling any kind of sticky dough. I didn’t need to add any extra flour at all.

[@jahuang1]

Yeah, yeah, yeah

[@msmorena]

☺️ im here sending support each one of you! stay connected, see you in my place👌

[@amlittlebunny]

Tried this today for the first time and succeeded. It was delicious! 🙏 Think it might be useful to leave some tips that I adapted from all the comments here: 1. Butter has to be COLD ▶️ I chopped it into small cubes and put it in the freezer first, then I proceeded to mix the other ingredients and then added butter LAST. 2. If the dough is too sticky to work with, add some more flour. I added around 1 tbsp during kneading. 3. I chilled the dough around 30 mins in the normal fridge but it’s kinda look soft so I added 10-15 more mins in the freezer.

[@imeliciouz1085]

Hi, did your have layers of crust too? I see no fold needed in this video but the results have many layers🤔

[@amlittlebunny]

Imelda imeliciouz no i didn’t. it’s like butter cookie. (I used 12 muffin pan btw)

[@amlittlebunny]

Imelda imeliciouz i think the shell he used in this video could be the reason. My tart came out not as dry as his because the muffin pan is much thicker than the one he used

[@imeliciouz1085]

Patt_ M i see😅 That’s why I’m a bit confused & curious, how he get that crusty puff pastry layers when he didn’t fold the pastry dough at all. Thanks anw

[@taconinja2714]

What do you mean it tasted like chicken

[@TjYau]

i have loved Hong Kong Style egg tarts since I was a kid. Thank you I will be trying this I can tell you nailed it 100% when you took that bite it said everything I needed to know.

[@annaandminami77]

I love hongkong egg tart when I was working as an ofw in hongkong I always bought egg tart everyday thank you for sharing I will try this at home

[@lenang9332]

Your egg tarts you make. It come out so good 👍 I like eating them 😋

[@NayeonKim]

I just made these and they were AMAZING. I followed some of the recommendations from K Feez comment and they came out great. I loved how FLAKY the crust was. (Using cold butter and keeping the dough cool seems to yield flakier crust.) Thank you SO SO SO MUCH for the recipe!!!

[@lydiaguiad7816]

I want to try your recipe, thanks for sharing

[@bonnadowns524]

Thanks you so much for sharing your delicious recipe with us 🙏🤩 One of my favorite desserts 😋👌

[@jamesoren7238]

Thanks for this! I tried so hard to find a good HK style custard for my tarts. I like HK and Macau, but the rest of the family only like HK custard lol. I can't believe it's only 1 egg - amazing!

[@calvinlum]

Just made this. Came out very good, thank you!

[@bellastoe5700]

I made egg tarts with this recipe and it was very good. but I substituted the milk for the egg custard filling 10% coffee creamer and it was pretty good. but I will try it with milk next time to see how much the creamer made a difference

[@bloominbouquet1802]

Made them tdy ! It turned out really well and delicious. thank u for ur recipe

[@derpytheturtle8723]

My mom loves eggtarts :) I'm gonna make this for her for mother's day, this was a recipe that used all the ingredients I have! Thank you!

[@josiekaboom2770]

Honestly!

[@SuperSuperNova]

this is how I did it. the measuring is different from the US. Edit: if anyone wants to convert this to the United States measurement system, feel free to do so Pastry 250 g flour (1 cup) I personally use cake flour. 125 g COLD butter (1/2 cup) overnight in the freezer would be great! 30 g powdered sugar (2 tbsp) I never sub this sugar before so I couldn't tell you (sorry) 1 egg yolk 30 g COLD water (2 tbsp) I froze it beforehand and left it in the fridge to melt. Filling 60 g milk (1/4 cup) you can sub with cream. just be warned, the cream is thicker and it will cooks faster. In my opinion. 1 egg 30 g sugar (2 tbsp) 30 g water (2 tbsp) 5 g vanilla (1 tsp) NOTES: Ovens vary in temperature so you may need to screw around with them to get the perfect temperature for your egg tarts. Puff pastry is different from flaky pastry in technique. Puff pastry involved rolling and folding the dough with butter sandwiched in between to create the layers. Flaky pastry is done by breaking up the butter into smaller chunks until resembled coarse crumbs. Imagine you put oil in water. see how the oil separates into little circles the more you try to mix it with the water? That's what's essentially happening in your pastry. I never oiled my pan but maybe that's just me but oil them just in case. I break my egg through a sieve to make it smoother for the filling. Might not be necessary but the egg is not my friend. Poking holes at the bottom prevent heat from being trapped. I'd assumed it explodes if you don't Sorry, but you can't alternative the butter for oil. It needs to be solid for those to work. coconut butter may work but...It's not tasty. Salted butter works for me so you can try that if you'd like. If you don't know how big to cut out your dough, use a measuring tape, measure from one side from the top of the tart to the other side. So you're measuring the sides and the bottom of the tart shell. use that measurement to find something that's about the right size. If the filling is still runny after baking, keep them in there for longer but watch it so it doesn't burn. Pastry: mix all your dry ingredients together in a bowl. You'd have to work kinda fast so the butter does not MELT into the dry ingredients. You want small chunks of butter throughout the dough. Cut the butter up before mixing. If you have a pastry cutter/fork. That would work perfectly. Try to avoid using your hands because I find my fingertips still warm enough to melt the butter. Once it resembles coarse bread crumbs, mix your yolk with the cold water together and add it to the flour mixture quickly as you can. Knead until it forms into a dough. (there will still be flour bits. Also, don't knead for too long) Turn it over and form it into a disc. Wrap it, and place it in the fridge for 30 minutes minimum to 4 hours maximum. Flour your surface and rolling pin and roll it out until 1/8 of an inch. (do 1/4 if you want more crust than filling...idk why you would) Cut it out. Grab the cutout piece and lower it into your tin. Making sure you get to the corners. Cut off the excess on the top if there is any. Use a fork to poke holes at the bottom and place it in the fridge while you make your filling. Filling: Put your milk, egg, and vanilla into a bowl. Melt your sugar and water in the microwave until the sugar is dissolved. (note that some microwaves heat up faster than others. Start with 20 seconds! It may get very hot so be careful to prevent burns) Add it to the egg mixture and mix until it's combined. Take your tarts out of the fridge and fill them up. (don't fill all the way to the top because you don't want them to boil over. Place them in the oven for 15 minutes. open oven slightly if they start to REALLY boil. Take them out and cool them. EAT IT! Pray that I helped enough. but ye. eat it!

[@dawsoncarpenter2244]

Oh no so like I already made it and it’s too late love that

[@dawsoncarpenter2244]

Nooo my crust is literally liquid it melted

[@SuperSuperNova]

@@dawsoncarpenter2244 wha? Poor uuuu. What happened 😂

[@dawsoncarpenter2244]

@@SuperSuperNova I added too much butter and it bubbled so I broiled it thinking it would fix it then it made them burn then my fire alarms went off I can’t cook

[@roomfordessert1]

Lol sorry to hear, it's important to make sure the ingredients are the right amount. Butter is like oil, it doesn't cook down like water so be careful. Try again and let me know how it turns out.

[@jamukas1]

Excellent video and clearly explained, and at the right pace. Thanks for sharing.😊👍

[@cileft011]

i'm so surprised that a simple dough can come out looking so beautifully flaky. gotta try this one 👀

[@peachierin]

Me too!!!! I had to go back in the video to double check that no folding and building layers had taken place 😱

[@roomfordessert1]

So this recipe is not for a flaky crust. What happen was when I refolded the scraps together, it accidentally created layers. So I basically laminated the dough by accident. 😄😄😄

[@roomfordessert1]

But I do have a video coming soon to show how to create an egg tart with a flaky crust. 🙂

[@mysterymeals1677]

Omg I’m making these today! These are my all time favorite! Anytime I’m in China Town I head over to the bakery for some of these and some spongy sweet bread mmmmm

[@pinkbombshellcasing2672]

Out of English, Portuguese and Chinese egg tarts... Chinese style is the best imo! That distinct flaky pastry is sooo good!

[@rafael6693]

portuguese tarts are actually called "pastel de nata" and have nothing to do with this chinese garbage

[@marissamarissa1995]

Thank you is the best and easy recipe for egg tart, Today I made the recipe and it came out delicious.

[@cheahfen5117]

Hi, so the end comes out puff layer?

[@axmedcali6290]

I would like to join your channel

[@supriatiteubner]

OMG look easy to making. I thought very difficult. I stay in Germany not easy to buy this kind of egg tart. I went vacation in Portugal sometimes and always can buy in supermarket very cheap. Now i thinking to make it by myself because I miss to eat this. I found this video. Thankyou very much for sharing 🤗😘.

[@welcometomyrandomness2073]

Used this recipe and it was great. If you have any similar problems to what I had here’s what I did to fix them. Only adjustments I made were, I used a cupcake pan because I didn’t have the ones in the video , I didn’t use powdered sugar because I didn’t want it too sweet, I made double the amount of filling because I noticed I didn’t have enough for the amount of dough in the video (probably because cupcake pans are deeper), after 15 minutes at 425°F the filling was still a little liquid even though the dough was already golden so I did another 10 minutes at 350°F so that the dough wouldn’t burn, and next time I plan on using a bit less butter in the dough so that it’s not as greasy but I haven’t tried that yet. I hope this helped anyone who had similar problems.

[@donnas.a.5833]

Thanks for this. I'm planning to make them in muffin/cupcake tins soon. You're awesome for sharing.

[@kristinchiu7565]

Thank you so much for this recipe! My egg tarts turned out to be delicious.

[@roomfordessert1]

Great job glad everything came out great.🙂

[@desire2love87]

Totally loved making thank you for the recipe and explaining in detail ❤️👍

[@elxzsa]

i just finished with the dough and now i have to wait! i’m so excited! also the dough ended up being way smaller than it looks 😭 and my dough was super dry and first but you have to keep kneading it! trust the process! i’ll let you guys now if it turned out well though! :)

[@roomfordessert1]

Keep me updated, I want to know how it turns out.😀

[@elxzsa]

@@roomfordessert1 it just came out of the oven and it looks great! i took a little bit of it on a toothpick and tried it, and it tastes great! thanks so much for the recipe! now i just have to wait 10 minutes for it to cool down. i will definitely use this again!

[@roomfordessert1]

Amazing 👏 GJ

[@halfchiangel88]

Thank you for the lovely video and recipe! :D

[@leiwale]

It does come out kind of flaky but I had to bake it for much longer, did it at 425 for 13 mins and then turned out down to 360 for another 12-13 mins.

[@harryp9067]

Thank you so much for the recipe!! It was super easy to follow and the whole family loved it!

[@Elbruhman6456]

"So hungry... Is that, egg custard in that tart?" -avatar aang 2007

[@roomfordessert1]

🥺🥺🥺

[@rhianna4375]

i remember that scene

[@animezzgamezz1322]

This favorite desert from gorwing up, i live in the boonies now so i gotta learn to make everything i want to eat.

[@phido9235]

It looks very yummy, like it. Thanks for the sharing.

[@krystall28]

Baked this! Taste so good. Thanks for sharing the video.

[@roomfordessert1]

🙂🙂🙂

[@emotionaldamaged3964]

I made this recipe, DELICIOUS u need to try these

[@janyong]

The day I get my own oven, is the day I'll be making these. I miss Hong Kong ❤

[@roomfordessert1]

Sad to hear 🙁, I haven't been to HK in years. It was such an amazing place.

[@liLy-bp8cw]

Yea

[@sangngo3544]

Thank you so much my friend 💗 Egg tarts come out layer by layer 💗 Thanks my friend 💗

[@roomfordessert1]

Amazing, great job 👏

[@sangngo3544]

@@roomfordessert1 where are you from my dear friend 🥰

[@dipchandarai5001]

Looks good, thankyou for the recepie

[@devilmez]

Made this today and yes the dough is sticky even though my butter is really cold. I think cos of the water added. So I added estimated amount of flour (sprinkled some corn flour too) to make it less sticky. The dough was still soft after putting in the fridge but I went on with the recipe and thankfully, the egg tarts came out crispy and flakey. But I would say the custard was a lil too sweet. Overall a good recipe although I dunno why the dough in the video look so much drier and harder than mine

[@meityviyaeryza217]

Hello, do you use grams as your ingredients measurement? If yes can i have your measurement? Thanks

[@devilmez]

@@meityviyaeryza217 I used a mixture of grams and cups. Like I used grams for the butter and measurements spoons for flour and liquid. Additional flour added in estimation. Just go according to the recipe and adjust along the way. You'll be fine!

[@dawsoncarpenter2244]

I guessed how much water too and mines sticky

[@_TheDewd_]

As a child, I'd always love eating this.

[@roomfordessert1]

😊😊😊 me too. I Always order egg tarts anytime I go to a dimsum place.

[@withamylee]

woah so flaky and looks so good!! I attempted a video on making egg tarts too- since I love these :)

[@karaemerson2817]

Did it ever work out?

[@changa0618]

TYSM! This recipe looks super fun and easy and I can’t wait to try it!! And plus I have all these ingredients so yay!!😁

[@neoncatcorn1266]

I’m making them for my family for our New Years “feast”. Thanks for the recipe! 💖🎉🎉🎏🎊

[@roomfordessert1]

😊😊😊 Have a happy new year.

[@neoncatcorn1266]

@@roomfordessert1 you too! 🎉🎏🎊

[@DigitalDiariesofJAPK]

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

[@puppetkermit411]

Just made these and it's my first time eating one and was pleasantly surprised! They're so good that they're already almost gone 😅. A really easy recipe too. The hardest part was dealing with the cling wrap lol.

[@melb5996]

Thanks for posting. This is a far more basic version of the English equivalent and cheaper too. Normally we would use at least 5 eggs ( yokes only) and cream. I shall give this a go and find out if I have been wasting time and money 😁

[@nejrolias]

Do you oil the mold before putting the skin on? I have a hard time getting it off after.

[@roomfordessert1]

Yeah, you should, do a light spray of oil. Sorry if I didn't mention that in my video.😄😄😄 Let me know how it turned out.

[@britney076]

Thank you for the question, I was wondering the same!

[@tvan3395]

Thank you so much for the recipe!!

[@sleepyhead35]

these turned out perfect!

[@kathyvu1824]

Thank you for your simple recipe. I like it, will try

[@thetonyoww]

I used a muffin tin since I didn’t have molds. Any tips on how to prevent the crust from burning?

[@roomfordessert1]

I made these in a muffin tin before, just bake it like normal, it should be ok. Hope that helps

[@adityabiyani387]

nice one yaa i like it

[@langlegacy9858]

Tq for sharing..looks easy to make

[@adeloveschimmy6111]

Dont add more flour guys..make sure your water is ice cold same as your butter. If you handle the dough too much with your hands, butter will melt. You need to put the mixture in the ref to harden the butter again. The idea is for the crust to be flaky so dont handle the dough too much or else gluten will form and it will turn out as bread rather than flaky crust.

[@jahuang1]

Thanks for the tip, but it still tasted like chicken

[@kikihuang7991]

Jay Huang chicken?!

[@jahuang1]

My real name is E

[@jahuang1]

I added chicken flavor

[@jahuang1]

I try everything, even without chicken flavoring, it still taste like chicken

[@JT-zb2km]

Does the dough need to be rolled out and folded a few times to get the flaky texture?

[@pharmacist5884]

You can sprinkle demarrara sugar on top of the pudding and caramilize the surface with a burner to obtain a crunchy crème brûlée effect.

[@roomfordessert1]

You could, but be careful not to burn the tart. Try it and let me know now it turns out. 😀

[@meiyee4096]

The egg tart looks delicious !!! what size tart pan did you use?

[@alyneorpiano3634]

Lovely !!! I loved it !

[@clairexie8199]

Hi there! I’m definitely planning on making these for Chinese New Year, thanks for posting the tutorial and recipe! I was wondering if I substituted the milk for a non-dairy alternative, like oat milk or almond milk, what would the effect be? Thanks!!

[@roomfordessert1]

I have seen people make egg custard with almond milk so it's possible, but I personally never tried it. 😆 Test it out and let me know how it comes out. Thanks 😊

[@KC-nu7rx]

Hi ! May I know what size of your tart mold and if the custard start to bubble open the oven door let it sink then is it close back the door continue to bake the last 5 mins , thanks !

[@josephinecheong8499]

Thank you teacher for showing a simple but a tasty dessert. Have yet to try it but I would like to know why did you use a fork to punch some holes at the bottom of the tart? Thank you

[@roomfordessert1]

🙂🙂🙂 It's mostly for even temperature baking. The holes will help the hot air travel and not be trapped in certain area of the tart, so you will get a well even baked tart. Hope that help you.

[@josephinecheong8499]

@@roomfordessert1 Thank you, teacher.. I am still very new in baking so I still have many questions to ask the teachers ..thanks again, teacher

[@mariaaawander7714]

Perfect recipe it taste good :) I use to follow your recipe everytime I make an egg tart. Thank you.

[@roomfordessert1]

I'm so glad it works for you. Thank you for letting me know.🙂🙂🙂

[@peilingchew392]

I kinda struggled making this but eventually my egg tarts came out pretty delicious! My fam loves it so much. Okay to start of, My first dough was a failure as I didn’t mix everything fast enough and honestly pls use COLD WATER so that ur butter wouldn’t melt, I eventually dump everything tgt and use a mixer to mix everything quick, when I say quick, means 15-30 seconds coz the butter melted pretty quick (i live in msia by the way so the weather is fking hot here) then ure good to go, I placed my dough into the freezer for 30mins! Tho the crust didn’t come out as good as the video but it was pretty alright. My second dough was better than my first one! I only used roughly 80++ grams of butter for my second dough cox I didn’t hv much butter left after I failed my first dough lmao my first dough was too wet and sticky like legit didn’t even feel like a dough at all lol

[@dawsoncarpenter8883]

I live in Texas so I can relate to the heat lol

[@dawsoncarpenter2244]

Wait help the tart is liquid

[@peilingchew392]

Dawson Carpenter my advise is to use a blender to blend everything tgt which makes the process quick. Or else your dough gonna be so wet and it literally doesn’t look like a dough lmao

[@manjulac2207]

I came here after watching beak eun ha from flower of evil 😍😍😍

[@roomfordessert1]

🙃🙃🙃

[@sahajbaranwal2216]

Me too 😂😂

[@SarahTahir07]

Sameee

[@AishwaryaJha]

Same here😂😂😂

[@jasmineyuen1244]

It is so yummy, it teach us how to make these.

[@roomfordessert1]

🙂🙂🙂

[@nunurcece8945]

look so good I will try

[@poogamoo6786]

I didn’t expect it but it actually turned out really well You should totally try it

[@roomfordessert1]

Amazing job, so glad to hear. 🙂🙂🙂

[@poogamoo6786]

I actually put it in the oven for 25 mins but other then that it was great!

[@vancouvertravels]

Yummy 😋. Thanks for sharing this ❤️

[@karachung4467]

Thank u so much for this easy recipe and easy to follow video. :) I have been craving my favorite egg tarts, I used to drive hours to my favorite bakery for them but with COVID-19 lately I cannot now anymore (for now). So, this video will help me make them myself and it’ll have to do for now 😊 thank u so much again, I’m gonna make this tonight asap!! 💖

[@jahuang1]

Tasted chicken

[@jahuang1]

Don’t know why

[@dianayip2929]

This is amazing..u simply r the best..

[@kentdvn]

do we bake this, using both of the heat from the oven, or only the below side?

[@roomfordessert1]

I’m not sure what do you mean? But one source of heat and set to the right temperature will do the job. As long as the oven is set to the right temperature is the most important part.

[@charattoo293]

If I just make the egg custard and put it on the pand will it solidified like when it comes out of the oven?

[@kellybagabaddie1203]

These are so good I’m drooling

[@schmilglorb]

So hungry... Is that... Egg custard in that tart?

[@roomfordessert1]

Yep 🤤🤤🤤

[@laurenwood8356]

Hey, did y'all use fan force oven or conventional?? I really want to make them but I don't know which one it is.

[@fabian9101]

this recipe is so easy and nice

[@gabzoop]

if i don’t have tart shells can i use a cupcake pan and put the dough where the cupcakes are supposed to go? i’m trying to make my boyfriend these and i need to make them soon! :)

[@kimboclothes]

SOSOSOSO GOOD I TRIED IT MYSELF AMAZING

[@dawsoncarpenter2244]

Mine is liquid still help

[@kiarhariossanguineti226]

Holaaa, las hice y me salieron buenazas totalmente recomendado

[@saffrontheshowydachshund2233]

For the tart, can I use melted butter instead of cold butter so it's easier to mix?

[@roomfordessert1]

Cold butter is used to make the tart have that pastry texture and taste. It's kind of a science thing where cold butter expand dough, while melted does not. Hope that helps. 🙂

[@saffrontheshowydachshund2233]

@@roomfordessert1 Ah I see! Thank you so much for commenting so quickly! I'm going to make it tomorrow. :)

[@roomfordessert1]

Good luck

[@saffrontheshowydachshund2233]

@@roomfordessert1 Thx!

[@buddhatbay9041]

Interesting....this looks like a standard puff pastry...wonder if store bought puff pastry would work....hmmmm...

[@joasis3632]

Very good recipe

[@roomfordessert1]

Thank you so much 🙂

[@patrickrnramos6539]

can i use granulated sugar if i don't have powdered sugar? can i just mix it with the cold water or the egg yolk?

[@ossiemanies_kitchen]

Look so yummy

[@bonenaena]

can i add a flavoring to the filling? like pandan or ube?

[@roomfordessert1]

Yes you can, try adding 1 teaspoon of the flavoring to start, add more if needed. If you want a stronger ube or pandan flavor, add cut up ube or pandan leaf in the milk, let it steep for like for a couple of hours, strain it, and use that flavor milk. Hope that helps. :)

[@bonenaena]

@@roomfordessert1 thank you sm! i'll definitely try it :)

[@emiliashadownight-blacktho2766]

It tastes just like those we usually buy in Montreal (which I can't eat often cuz I live in quebec and they don't have egg tarts ;-;)

[@juliasuedebliss6512]

Can I use ready made baked tart shells? How long and what’s the temperature to bake at?

[@roomfordessert1]

You could, but most frozen pre-made tarts are still raw, so cook it about the same time, but keep an eye out of it. Hope this help.

[@tiffany22242]

What size is your circle cutter and where did you get the silver outer thing?

[@ilovegingerhair5999]

Can i use Fine sugar instead of Icing sugar?? Just a substitute .

[@arini8750]

Thank you I loved the recipe. I used a muffin pan because I didn’t have the tart mold. Next time my tart will be better :)

[@hoormalik3433]

For the egg custard, the milk is cold or room temperature ?

[@bepbe11]

Can I use store bought frozen puff pastry?

[@roomfordessert1]

You could, but the texture of the tart is a little bit different.

[@karmilaanggraeni7838]

Yummy i love it ,i Miss Hongkong

[@roomfordessert1]

Me too, hopefully once the pandemic is over I have a chance to visit. Thanks for the support.🙂

[@Thomas-iq4oc]

Mine came out awesome 😎

[@blaze5754]

Do you know any substitutes for the metal tins?

[@juliachen7790]

U make regular dough and without folding it lots of time how can it come out layer ?

[@sunnyspringma]

I think the Hong Kong egg tart has cookie crust while the Macau one has flaky crust.

[@jahuang1]

Get chicken from a restaurant

[@juliachen7790]

Yuki Ma Yuki Ma but the end of the video have flaky crust

[@sunnyspringma]

@@juliachen7790 No, if they taste different

[@jahuang1]

What

[@Jonathon8]

I recommend getting these from boss bakery if you dont want to make them :)

[@numnutzzz]

Thanks for the video. What is the purpose of poking holes on the bottom of the egg tart before baking?

[@roomfordessert1]

It's really for even baking. Steam and heat pocket will build up if you don't, causing some part of the crust to be over cooked or undercooked. Let me know if you have anymore question.

[@missmonica7887]

Thanks for asking this question. I asked myself the same thing while watching him do it. My silly self said "Idk why he's doing it but I better do it too or it won't bake right."

[@merriicle]

Hey! These egg tarts look amazing, but are we supposed to stab the bottom of the egg tarts with a fork?

[@roomfordessert1]

Thank you🙂🙂🙂 Yes it's important to poke some holes in the bottom so the heat is not trapped. You can poke those holes before or after you add the filling.