Don Signature Crab - Singapore Food Guide

Hong Kong Style Egg Tarts (Cookie Crust)

A Singapore-style take on classic Hong Kong egg tarts with a crumbly cookie crust and silky baked egg custard — perfect for kopitiam teatime or a festive CNY spread.

Hong Kong Style Egg Tarts (Cookie Crust)

About this dish

These Hong Kong Style Egg Tarts (Cookie Crust) marry the smooth, glossy egg custard of cha chaan teng favourites with a buttery cookie-base that’s easier for home bakers than traditional shortcrust. In Singapore you'll often spot egg tarts at kopitiams, bakery windows in Tiong Bahru and little Hainanese stalls serving kopi and kaya toast — this version brings that nostalgic teatime vibe home. The cookie crust gives a delicate, crumbly contrast to the wobbly, silken custard inside, making each bite a comforting mix of textures.

This recipe suits busy parents, weekend bakers and anyone bringing treats to a potluck or CNY visiting; the cookie crust is forgiving and keeps well for a day or two if stored in an airtight container. The custard is gently sweet and egg-forward — adjust sugar to taste for local palates who prefer less sweetness, or add a touch of evaporated milk for a creamier mouthfeel. For neighbourhood parties or a heartland Hari Raya/Deepavali table, these tarts are easy to scale up and transport.

Technique notes: use warm sugar syrup to dissolve the sugar before mixing with beaten eggs, then strain your custard for a silky finish (a trick common in bakeries). Bake on a high-ish temperature to get a glossy top with tiny caramel specks without overcooking the centre. Serve warm from the oven like a kopitiam treat, or at room temperature with a strong cup of kopi or floral chrysanthemum tea for a true Singapore pairing.

Ingredients

  • 200 g plain Marie biscuits or digestive biscuits (about 20–24 biscuits)
  • 70 g unsalted butter, melted
  • 25 g caster sugar (for crust)
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract (optional)
  • 3 large eggs (about 160 g total), room temperature
  • 80 g caster sugar (for custard)
  • 80 ml warm water (to dissolve sugar)
  • 200 ml evaporated milk
  • 1/4 tsp fine sea salt
  • 1/2 tsp vanilla extract (for custard)
  • 1 large egg beaten for egg wash (optional)
  • butter or non-stick spray to grease tart tins
  • optional: a few drops of pandan essence or grated lime zest for a local twist

Step-by-Step Method

  1. Preheat oven to 200°C (conventional). Lightly grease six 7–8 cm tart tins or a 6-hole tart tray with butter or non-stick spray.
  2. Make the cookie crust: blitz the biscuits in a food processor to fine crumbs (or place in a zip-lock and bash with a rolling pin). Mix crumbs with 25 g caster sugar, melted butter, salt and vanilla until evenly combined and the mixture holds when pressed.
  3. Press the cookie mixture firmly into the base and up the sides of each tart tin to form an even crust (about 3–4 mm). Chill the shells in the fridge for 20–30 minutes to firm up.
  4. Blind-bake the chilled crusts: line the chilled shells with foil and baking beads or dried beans, bake for 8–10 minutes until set. Remove foil and weights, then bake for another 2 minutes to dry the base slightly — this prevents a soggy bottom.
  5. Prepare the custard: dissolve 80 g caster sugar in 80 ml warm water and let cool slightly. Whisk the 3 eggs until combined, then slowly add the sugar syrup while whisking. Stir in the evaporated milk, salt and vanilla. Strain the custard through a fine sieve into a jug to remove foam and chalaza for a silky texture.
  6. Reduce oven temperature to 200°C if it was higher. Pour custard gently into the prebaked cookie shells, filling to about 90% full. If using, brush a thin layer of beaten egg around the rim of the cookie crust for a glazed look.
  7. Bake for 12–16 minutes until the custard is set with a slight wobble in the centre and the tops show tiny golden spots. If the tops are browning too fast, loosely cover with foil.
  8. Remove tarts from oven and let sit in the tin for 5–10 minutes before unmoulding onto a wire rack. Serve warm like a kopitiam treat or at room temperature. Store in an airtight container for up to 48 hours; reheat briefly in a 160°C oven to refresh the crust.

Tips & Serving Ideas

  • Strain the custard through a fine sieve to remove foam and chalaza — this gives a silky, bakery-style texture similar to kopitiam tarts.
  • If you prefer a less sweet tart (common for local palates), reduce the custard sugar by 10–20%. You can find evaporated milk and Marie biscuits easily at NTUC, FairPrice or Cold Storage.
  • Chill the cookie crust well before blind-baking to prevent shrinkage; pressing firmly into the tin helps the base stay intact after baking.
  • Watch the oven closely in the final minutes — high heat seals the glossy top quickly; cover with foil if the crust is browning too fast.
  • Make-ahead: you can make the cookie crusts and keep chilled for a day. Fill and bake on the day you plan to serve for best texture. Leftovers reheat well in a 160°C oven for 5–7 minutes.
  • To avoid big bubbles in the custard, pour slowly and tap the tray gently on the bench to release air before baking.

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