Comments on: Hong Kong Egg Tart (港式蛋挞)

By: Maggie Zhu

Maggie Zhu — Wed, 10 Jan 2024 15:21:04 +0000

In reply to Ann. I'm sure you can! I have not tried it myself, but matcha powder should work really well with them.

By: Ann

Ann — Sun, 07 Jan 2024 02:46:23 +0000

Could I add matcha to this recipe, to make matcha egg tarts?

By: Cathy

Cathy — Thu, 09 Nov 2023 03:08:38 +0000

Great recipe! Delicious flaky crust and very mild filling. I realized my shortening had gone bad, so I substituted it with roughly 60%/40% coconut oil and butter. Turned out great.

By: AlyC

AlyC — Fri, 27 Oct 2023 12:46:59 +0000

Wowzers, I am a newbie at baking but I attempted your recipe and it was Amazeballs! You propelled me to rockstar status with my family! Thank you so much. PS, I also tried your turnip cake recipe! Brilliant results. 🩷

By: TScott

TScott — Thu, 17 Aug 2023 13:55:10 +0000

In reply to Mimi Wan. Mimi, the pastries are similar, but are NOT the same. The Portuguese tarts are purposely burnt on top and do not taste the same as the supple HK egg tarts.

By: Maggie Zhu

Maggie Zhu — Fri, 22 Oct 2021 14:08:31 +0000

In reply to Max. You should always follow the grams because it's more precise. I had to round up the number when converting it to cups and tablespoons otherwise it's gonna be very difficult to measure.

By: Max

Max — Fri, 22 Oct 2021 04:14:24 +0000

Hi, the grams and volume measurements on the filling don’t match up. For example 3/4 Cups and 3tbsp water is not 200g. Which is the correct measurement?

By: Maggie Zhu

Maggie Zhu — Mon, 06 Sep 2021 15:17:52 +0000

In reply to Jase. I used a vegetable shortening.

By: Jase

Jase — Thu, 02 Sep 2021 23:50:11 +0000

Hi Maggie, is the shortening used in the recipe a vegetable or meat shortening ? Thanks…

By: Maggie Zhu

Maggie Zhu — Wed, 01 Sep 2021 13:51:17 +0000

In reply to Angel. You can. It will be a little denser but still tasty.