Easy Hong Kong Style Egg Tarts

Delicious. Followed recipe. Has anyone thought to use coconut milk? Other recipes use condensed milk, haven't found one that uses coconut.

Super easy recipe to follow I baked at 325F instead of 425F for 25 minutes.The egg tarts turned out and taste amazing!

I have finished baking the egg tarts. It tastes very good. I added a swallow nest beverage to them. Thank you for posting the recipe.

The other note that I will add to this as well is that I used a tablespoon (measuring spoon) to spoon the mixture into the tart shells in order to ensure even distribution. That worked out well. Took about 2 tablespoons per tart shell. Also, if you do find that this is a little bit too sweet to your liking, you can reduce the sugar to your liking when you're making the simple syrup. In theory, you can make it with NO sugar at all, (e.g. if you're diabetic), or use sugar substitutes like stevia extract in lieu of sugar, bearing in mind that different sugar substitutes may require adjusting the amount (volume) depending on how sweet the substitute is relative to white, granulated sugar. But this is the beauty of it being homemade - you can do things like that that you can't do with store bought.

the filling is a solid recipe; it sat up nicely and was perfectly soft, sweetness level was perfect but I did add a pinch of salt, may try adjustments for real vanilla bean or coconut milk on my next try. I did mine with a pie crust which needs to be par baked before pouring in the filling. This recipe yielded 30 3.5inch tarts.