We Tried Hong Kong’s #1 Egg Tart Spot | Street Eats | Bon Appétit

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk adds richness while being dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a similar texture with healthier fats.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

Visit a bakery in Hong Kong known for egg tarts.

Observe the setup of the bakery with chillers, mixers, and dough dividers.

Learn about the two types of dough: soe dough (water crust) and Yae dough (fat dough).

See the preparation of the lard dough using low gluten flour, milk powder, and lard.

Watch as the chef adds vanilla extract to the dough mixture.

Notice the dough is rolled out and laminated using a book fold technique three times.

Dust the dough with flour to prevent sticking and cut it into portions for the tart shells.

Chill the dough before using it in the molds.

Prepare the egg filling using whole eggs, a simple syrup of white sugar and water, and evaporated milk.

Whisk the egg filling until homogeneous and let it rest.

Line the stainless steel molds with the tart shell dough, pressing it into shape.

Fill the tart shells with the egg filling before baking.

Bake the tarts for about 20 minutes, checking for a dome shape and caramelization upon removal from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens