While the classic Hong Kong-style egg tart is known for its flaky, layered pastry shell (酥皮, sū pí), there’s a beloved variation that trades those delicate layers for a soft, crumbly cookie crust, which is often called 牛油皮 (niú yóu pí) in Cantonese, which literally means “butter crust”.
This version likely became popular in local Hong Kong bakeries as a more approachable alternative. It’s easier to make in large batches, more stable, and has a gentler bite that many people (well…me) actually prefer especially when freshly baked and still warm.
The crust is shortbread-like, with a buttery aroma and slightly sweet flavour that melts into the silky egg custard. Some bakeries add a touch of custard powder to boost that signature yellow colour and nostalgic aroma.
For many of us who grew up with these in Hong Kong, this cookie crust version brings back memories of after-school snacks, or little bakery treats packed into a paper box. It’s simpler, cozier, and feels like something you could make at home which is exactly what makes it so comforting.
Ingredients
Cookie Crust (for 12 tarts)
- Unsalted butter is the fat base of the crust. It makes the tart shell tender, rich, and slightly crumbly. Using unsalted butter gives you better control over the seasoning, and it is softened at room temperature to ensure it creams smoothly with the sugar.
- Icing sugar dissolves easily into the butter, creating a smooth, melt-in-the-mouth texture. It also makes the crust slightly softer compared to granulated sugar.
- Egg yolk adds richness, colour, and helps bind the dough without making it too tough. Using just the yolk (instead of the whole egg) keeps the crust tender and less cakey.
- Plain flour gives structure while still allowing a soft bite which is perfect for a cookie-style crust that’s crisp on the outside and slightly crumbly.
- Custard powder gives the crust a warm yellow hue and that subtle sweet, creamy aroma you associate with classic HK-style tarts. Optional, but highly recommended for authenticity.
- Custard powder is a small touch that makes a big difference if you grew up with Chinese bakery tarts.
- Just enough salt to balance the sweetness and enhance all the flavours in the dough. It sharpens the sweet, creamy flavour so the tart doesn’t taste dull.
- Vanilla extract adds a hint of warmth and sweetness and it pairs beautifully with the butter and egg.
Egg Custard Filling
- White sugar sweetens the custard without overpowering it. The amount is just enough to make the tart taste like dessert while still letting the egg and milk flavour shine through.
- Hot water is used to dissolve the sugar. This helps ensure your custard is smooth and lump-free. After mixing, let it cool to lukewarm before adding it to the egg mixture, so you don’t accidentally cook the eggs. This creates a gentle, cohesive base that bakes into a soft, silky custard with that perfect little wobble.
- I use 1 whole egg plus 1 egg yolk for the filling. This ratio gives the custard a silky, smooth texture without being too eggy. Room temperature eggs blend better and help prevent bubbles in the filling.
- Evaporated milk adds creaminess and that signature milky flavour without making the filling too heavy.
- Vanilla extract enhances the overall aroma and rounds out the flavour of the custard.
Instructions
Cookie Crust
- Whip softened butter with icing sugar until light and fluffy
- Whip the butter and sugar together using an electric hand mixer until the mixture is smooth, and a little fluffy.
- This step helps create a soft, tender crust.
- Make sure your butter is properly softened (not cold, not melted) so it blends easily.
- Add egg yolk and vanilla, mix until smooth
- The yolk binds the dough while adding richness.
- Mix until fully incorporated and the mixture looks glossy and uniform. Vanilla is optional, but it deepens the aroma.
- Sift in flour, custard powder, and salt
- Sifting removes lumps and helps the dry ingredients mix evenly.
- Use a spatula or clean hands to gently bring the dough together. Don’t over-mix. Stop once it forms a soft, even dough.
- Wrap in cling film and chill for 30 minutes
- Chilling firms up the butter and relaxes the gluten. This makes the dough easier to shape and helps the crust hold its form when baked.
Egg Custard Filling
- Dissolve sugar in hot water, then let cool to lukewarm
- Stir until the sugar fully dissolves in the hot water. This ensures a smooth custard.
- But don’t rush into the next step: let it cool slightly so it doesn’t cook the eggs when combined.
- Beat eggs gently. Mix in evaporated milk, cooled sugar water and vanilla
- Whisk the eggs just enough to break them up. Avoid creating bubbles or froth.
- Stir in the evaporated milk, sugar water and vanilla extract gently. This keeps the custard clear and silky.
- Strain through a fine sieve
- Straining is crucial. It removes any stringy egg bits or undissolved clumps to give you a clear, glassy finish after baking.
- Skim off bubbles on top
- Bubbles can leave pockmarks on the surface of your tarts.
Assembling & Baking
- Preheat oven to 180°C (fan bake)
- Start with higher heat to help set the crust and give the edges a golden head start.
- Divide chilled dough into 10-12 portions
- Roll into balls, then press evenly into tart moulds with your fingers.
- I used moulds specifically made for egg tarts. I tried using muffin trays but they were too deep and hard to shape properly, and the custard didn’t cook as evenly.
- Prick the base lightly with a fork
- Lightly prick the base of each tart shell with a fork. This helps prevent air bubbles from forming under the crust as it bakes.
- I forgot to do it once and it turned out fine, but it’s a good precaution just in case.
- Pour strained custard into crusts
- Fill each tart about 2–3mm from the top. This gives room for the custard to puff slightly without overflowing.
- Bake for 10 minutes, then reduce temp to 160°C and bake another 12–15 minutes
- The initial high heat helps the crust set. Lowering the temperature after 10 minutes prevents the custard from overcooking or cracking, while letting it set slowly with a soft texture.
- Check for doneness
- You’ll know they’re ready when:
- The edges of the crust are golden
- The custard is just set. The centre should have a gentle wobble when you shake the tray.
- Let them cool slightly before eating. The custard will continue to set and the texture improves as they rest.
- You’ll know they’re ready when:
Cookie Crust Egg Tart
Ingredients
Cookie Crust Ingredients (for 12 tarts)
- 100 g unsalted butter softened at room temp
- 35 g icing sugar
- 1 egg yolk
- 160 g plain flour all-purpose
- 15 g custard powder
- 1/8 tsp salt
- 1/2 tsp vanilla extract
Egg Custard Filling
- 60 g white sugar
- 100 ml hot water
- 1.5 large egg room temp (1 full egg + egg yolk)
- 100 ml evaporated milk
- 1/4 tsp vanilla extract
Instructions
- Whip softened butter with icing sugar until light and fluffy.100 g unsalted butter, 35 g icing sugar
- Add egg yolk and vanilla, mix until smooth.1 egg yolk, 1/2 tsp vanilla extract
- Sift in flour, custard powder, salt, and mix into a soft dough.160 g plain flour, 15 g custard powder, 1/8 tsp salt
- Wrap in cling film, chill for 30 minutes.
- Dissolve sugar in hot water, stir well, then let cool to lukewarm.60 g white sugar, 100 ml hot water
- Beat eggs gently (avoid froth), mix in evaporated milk, cooled sugar water and vanilla extract.1.5 large egg, 100 ml evaporated milk, 1/4 tsp vanilla extract
- Strain through a fine sieve and skim off any bubbles on top.
- Preheat oven to 180°C (fan bake).
- Take tart dough out, divide into 10-12 balls (adjust based on the size of your tart mould). Press into tart moulds evenly with your fingers to about 3mm thick. (use moulds specifically made for egg tarts, or shallow moulds that allow for even cooking and easier shaping)
- Prick the base lightly with a fork.
- Pour strained custard into crusts, leaving ~2–3mm from the top.
- Bake for 10 minutes, then lower temp to 160°C and bake another 12-15 minutes.
- Check to ensure egg tarts are done.
- Let them cool slightly before eating.
