Nostalgic HK Style Egg Tarts

Baking, Treats

If you have been following my Instagram, then you would have seen the above picture about these beloved egg tarts. As I stated in the description, these tarts hold a special place in my heart. I have many memories when it comes to eating these. When I first moved out on my own with my boyfriend (now husband) about 9 years ago, we would always go out to the supermarket and look for these. We would have to come early because they were always all gone by the afternoon. Our parents would always bring a little 6-pack for us when they would visit so we always had some in our fridge.

So, when I figured out how incredibly easy it was to make these, I took the opportunity to make some!! My husband and I were quite excited lol. This recipe was adapted from who are actual local Vancouverites like me! So I thank them so much for having this recipe up for me to try!

This recipe is only for the filling. I just used the premade tarts from Superstore . They have a 30-pack which is great if you want to make a whole lot for a party. It’s totally possible considering how easy it is to make. It’s a great go-to for a last minute party dessert.


  • 30 frozen tart shells
  • 2/3 cup granulated sugar
  • 1 1/2 cups water
  • 9 eggs
  • 2 teaspoon vanilla extract(depends on your taste)
  • 1 cup evaporated milk


  • Preheat the oven to 400°F and start placing the tart shells on the baking sheet (you need to follow instruction on the package on how to thaw them out first before baking, unless you’re making your own shells). Make sure you lay down some parchment paper or tin foil in case of any spill for later.
  • In a small sauce pan, combine the water and sugar and stir. Bring it to a boil and make sure the sugar is completely dissolved. Remove it from the heat and let it cool down to room temperature. I sometimes put it in the fridge to help quicken the process.
  • Start the egg mixture while the sugar syrup is cooling. In a bowl, beat all the eggs. Pour the beaten eggs through a sieve into another bowl.
  • Add the evaporated milk and the sugar syrup and stir this mixture until it’s well combined.
  • Pour this whole mixture through the sieve again into a bowl. I like to do this a couple of times to make sure the filling is nice and smooth before going into the shells.
  • Start pouring the filling into each tart and carefully plan the baking pan into the oven. Bake for 18-20 minutes (give or take a few minutes depending on your oven).
  • The filling will puff up a bit. You will know it’s done when you ever so lightly tap the top of the filling and it will feel jelly-like and not liquid.
  • Leave them out to cool before serving and you can store them in the fridge in a Tupperware for a few days.