Easy Hong Kong–Style Egg Tarts (Using Store-Bought Shells)

January 09, 2026

Easy Hong Kong–Style Egg Tarts (Using Store-Bought Shells)

Easy Hong Kong–Style Egg Tarts (Using Store-Bought Shells)

These Hong Kong–style egg tarts are one of my favorite nostalgic treats. Growing up in Chinatown, weekend dim sum and bakery runs were a big part of my childhood, and egg tarts were always involved. Now, whenever my husband makes these for me, it feels like being transported back to those moments—or traveling through Asia, where we never miss a chance to grab fresh egg tarts from a local bakery.

This is my husband’s recipe, and I love it because it’s fast, simple, and foolproof. By using store-bought tart shells, you get beautiful structure, an adorable bakery-style look, and buttery flavor—without any extra work. These tarts are rich, more egg-forward, and not overly sweet, just like the ones you’d find in Chinatown bakeries. Perfect for family gatherings or making something special for someone you love.

Ingredients

18 mini egg tart shells
1 cup hot water
½ cup granulated sugar
6 eggs
½ cup evaporated milk
1 packet vanilla sugar (or 1 tsp vanilla extract)

Instructions

1. Make the Simple Syrup

Add the hot water and sugar to a bowl.
Stir until fully dissolved to create a simple syrup.
Place in the freezer to cool completely.

2. Prepare the Egg Mixture

In a separate bowl, whisk together the eggs, evaporated milk, and vanilla sugar (or vanilla extract).
Once the simple syrup has cooled, add it to the egg mixture and whisk thoroughly until smooth.

3. Strain & Chill

Strain the mixture through a fine sieve to remove bubbles and ensure a silky texture.
Place the strained custard in the fridge until ready to assemble.

4. Prepare the Tart Shells

Let the shells defrost for about 10 minutes.
By the time your custard is ready, the shells will be ready to fill.

5. Fill & Bake

Preheat oven to 375°F (190°C).
Line a muffin tray with the tart shells. Carefully fill each tart shell with custard (don’t overfill).
Bake for 20 minutes, until the custard is just set with a slight jiggle.

6. Let Rest for 10 Minutes

When you take the tarts out, they will be inflated. Let them cool to gain form.

Notes

This recipe makes a more egg-forward, less sweet tart.
You’ll have about ⅓ cup of extra egg mixture—you can lightly fry it up as a snack or discard it.
The pre-baked shells give these tarts their classic bakery shape while keeping the process quick and stress-free.

These homemade Hong Kong–style egg tarts are simple, comforting, and deeply nostalgic. Serve them warm for the full bakery experience—and watch them disappear fast. Perfect for holidays, dim sum–inspired gatherings, or whenever you’re craving a taste of childhood. 🥧✨