Comments on: Hong Kong Egg Tarts

By: El

El — Wed, 30 May 2012 22:31:49 +0000

I’ve never seen this recipe before. It looks incredibly good. I like the idea of the flavored tarts too.

By: Wendy

Wendy — Sat, 26 May 2012 05:24:53 +0000

I went to 3 stores looking for mini pie/tart crusts and couldn’t find them….so I bought mini Phyllo pastry shells…..what a mess!!! The egg filling leaked out of the bottoms before I could pop them in the oven…..oh and I used Splenda and Fat Free Evaporated Milk. Even though they were a mess, they were yummy. I’m going to be on the look-out for the mini crusts from now on!

By: Katie | GoodLife Eats

Katie | GoodLife Eats — Wed, 23 May 2012 20:27:18 +0000

These sound so tasty!

By: Eleni

Eleni — Wed, 23 May 2012 19:10:00 +0000

I have never heard of this. I can’t wait to make them. My husband will wonder what’s going on between the delicious chocolate pie and now this….fun weekend of sweet indulgence . I guess we will hit the gym hard Monday

By: Angie

Angie — Wed, 23 May 2012 13:05:31 +0000

These look so good! I’ve never heard of them before, will have to try.

By: Katrina

Katrina — Wed, 23 May 2012 12:28:14 +0000

These sound soooo tasty!!

By: wenders

wenders — Tue, 22 May 2012 23:09:10 +0000

I love egg tarts! It’s one of our favorite dim sum items to get, except, if we eat dim sum too late, it would be sold out. If you don’t see egg tarts in your dim sum restaurant, then they must have sold out. If they don’t even sell it, the restaurant must have limited offerings. Egg tarts are pretty standard. There are various recipes out there to make egg tarts. Not all the same and produces various results. I like the simplicity of the ingredients posted here. For the original version of an egg tart, the crust is more akin to puff pastry, with the many various layers, and not like pie crust or tart shells. And the texture is like a custard pie. Many dim sum places are offering the egg tarts in pie crusts now because it’s easier. But the key factor is to get the egg part correctly. Your picture looks awesome. For the authentic version, don’t adorn it with anything, even nutmeg. Chinese people don’t use nutmeg. The nutmeg version would not be an egg tart, but custard pie, which I also love and use a friend’s recipe from Hawaii. The blogger who posted this recipe, if you read her post, topped it with whipped cream and blueberries, which, again, an adornment that Chinese people don’t use, and not on an egg tart…perhaps on a fruit tart, but not egg. Thanks for the post, love the simplicity of it all!

By: KB @ Home-Baked Happiness

KB @ Home-Baked Happiness — Tue, 22 May 2012 17:12:25 +0000

Dan tats! Oh, this is awesome — I’m so gonna have to make these!

By: Wenderly

Wenderly — Tue, 22 May 2012 11:41:28 +0000

Those look swoon worthy. I think I may give them a whirl!

By: Kristy

Kristy — Tue, 22 May 2012 01:30:57 +0000

What a wonderful surprise today! Thank you so much for mentioning our blog in your post today. I’m so glad you enjoyed the egg tarts. Thank you!