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

4 жыл бұрын

K Feez what do you mean? It tasted like chicken

@jahuang1

4 жыл бұрын

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

@NayeonKim

4 жыл бұрын

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

@susannee8987

4 жыл бұрын

how come mine did not come out like the previous dough

@sunnytsang3979

4 жыл бұрын

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

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!

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.

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

@msmorena

3 жыл бұрын

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

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

3 жыл бұрын

Great job, I hoped I helped. =)

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

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!!!

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

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

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

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

4 жыл бұрын

Yeah, yeah, yeah

@msmorena

3 жыл бұрын

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

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!!😁

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

3 жыл бұрын

Honestly!

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

@roomfordessert1

3 жыл бұрын

🥺🥺🥺

@rhianna4375

2 жыл бұрын

i remember that scene

These are so good I’m drooling

I've made this recipe so many times, it's amazing and u can't go wrong w it

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

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!

Lovely !!! I loved it !

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

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

I want to try your recipe, thanks for sharing

Looks good, thankyou for the recepie

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

@roomfordessert1

3 жыл бұрын

Great job glad everything came out great.🙂

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

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.

these turned out perfect!

Yummy 😋. Thanks for sharing this ❤️

this recipe is so easy and nice

Tq for sharing..looks easy to make

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

Holaaa, las hice y me salieron buenazas totalmente recomendado

Thank you so much for the recipe!!

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

@roomfordessert1

3 жыл бұрын

🙂🙂🙂

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

I made this recipe, DELICIOUS u need to try these

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

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

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

@roomfordessert1

3 жыл бұрын

😊😊😊 Have a happy new year.

@neoncatcorn1266

3 жыл бұрын

@@roomfordessert1 you too! 🎉🎏🎊

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

4 жыл бұрын

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

@amlittlebunny

4 жыл бұрын

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

@amlittlebunny

4 жыл бұрын

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

4 жыл бұрын

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

3 жыл бұрын

What do you mean it tasted like chicken

Thank you for the lovely video and recipe! :D

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 🤗😘.

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

@karaemerson2817

3 жыл бұрын

Did it ever work out?

look so good I will try

My dad’s favorite

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

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

@roomfordessert1

3 жыл бұрын

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

nice one yaa i like it

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

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

4 жыл бұрын

Tasted chicken

@jahuang1

4 жыл бұрын

Don’t know why

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

@roomfordessert1

3 жыл бұрын

🙂🙂🙂

Yummy i love it ,i Miss Hongkong

@roomfordessert1

3 жыл бұрын

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

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

@roomfordessert1

3 жыл бұрын

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

@liLy-bp8cw

3 жыл бұрын

Yea

SOSOSOSO GOOD I TRIED IT MYSELF AMAZING

@dawsoncarpenter2244

3 жыл бұрын

Mine is liquid still help

Awesome. Big like 😍😍😍

@roomfordessert1

3 жыл бұрын

Thanks🙂🙂🙂

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

@peachierin

3 жыл бұрын

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

@roomfordessert1

3 жыл бұрын

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

3 жыл бұрын

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

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

@roomfordessert1

3 жыл бұрын

Amazing, great job 👏

@sangngo3544

3 жыл бұрын

@@roomfordessert1 where are you from my dear friend 🥰

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.

i will try this recipe

My favorite 💖

Look so yummy

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

@roomfordessert1

3 жыл бұрын

Amazing job, so glad to hear. 🙂🙂🙂

@poogamoo6786

3 жыл бұрын

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

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

@cheahfen5117

4 жыл бұрын

Hi, so the end comes out puff layer?

@axmedcali6290

2 жыл бұрын

I would like to join your channel

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

3 жыл бұрын

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 😊

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

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

@rafael6693

2 жыл бұрын

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

Awesome

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

I wanna try this

Wanna try this recipe...

@roomfordessert1

3 жыл бұрын

Do it 🙂🙂🙂

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

@roomfordessert1

3 жыл бұрын

🙃🙃🙃

@sahajbaranwal2216

3 жыл бұрын

Me too 😂😂

@taegyuri4865

3 жыл бұрын

Sameee

@AishwaryaJha

3 жыл бұрын

Same here😂😂😂

Looks great.

@roomfordessert1

5 жыл бұрын

Thanks, let me know how it turned out if you tried making it.

Mine came out awesome 😎

@blaze5754

3 жыл бұрын

Do you know any substitutes for the metal tins?

Yummyyy...gonna try it soon🙂

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

@roomfordessert1

3 жыл бұрын

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

Thanx for sharing

Very good recipe

@roomfordessert1

3 жыл бұрын

Thank you so much 🙂

It looks so delicious 💕 I also recently made egg tarts, but seeing the video makes me want to eat them again👍😋🤤

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 😁

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 :)

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

3 жыл бұрын

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

@dawsoncarpenter2244

3 жыл бұрын

Nooo my crust is literally liquid it melted

@SuperSuperNova

3 жыл бұрын

@@dawsoncarpenter2244 wha? Poor uuuu. What happened 😂

@dawsoncarpenter2244

3 жыл бұрын

@@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

3 жыл бұрын

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.

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.

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

2 жыл бұрын

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

i LOVE this recipe! I made it during quarantine a few months back and it turned out great. Have made it more than 3 times now 🤣Thx for this recipe!!

What size molds did you use?

O. My. God. It looks delicious, and reading the comments I'm sure they were 🥺

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 !

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

Hi, just wanted to ask what milk did you use? Really looking forward to try and make these, it looks great! 😊

@roomfordessert1

3 жыл бұрын

Hi, I used whole milk. Good luck, please let me know how it turns out.🙂🙂🙂

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

What if you dont have icing sugar can be use the caster sugat

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

3 жыл бұрын

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

@elxzsa

3 жыл бұрын

@@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

3 жыл бұрын

Amazing 👏 GJ

Yummy

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 ;-;)

I definitely make this

@jahuang1

4 жыл бұрын

Yeah right

Thank you for the easy recipe. Question how size is your egg tart mold?

THIS IS HOW I DO MY CRUST WILL BE PERFECT CUSTARD

thanks i can do it

Big props to the wonderful not annoying music 😏

Can I use the dough recipe for cheese tart?