Pumpkin Hong Kong Egg Tarts

Pumpkin Hong Kong egg tarts are a fusion of autumnal flavor and classic Cantonese dessert style. With their buttery, flaky crust and silky pumpkin custard filling, they are a seasonal twist on a beloved dim sum staple.

Why You’ll Love This Recipe

This recipe marries the velvety richness of pumpkin pie with the elegance of Hong Kong egg tarts. The result is a dessert that’s both familiar and refreshingly different. These mini tarts are great for sharing and make excellent additions to holiday gatherings or afternoon tea.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pre-made tart shells or homemade Hong Kong-style tart crust
• Pumpkin purée
• Sweetened condensed milk
• Whole milk or evaporated milk
• Eggs
• Granulated sugar
• Pumpkin pie spice
• Vanilla extract
• Salt

Directions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together pumpkin purée, condensed milk, and eggs.
3. Add milk, sugar, vanilla, spice, and salt. Mix until smooth.
4. Strain the mixture for a silky texture.
5. Pour filling into tart shells, leaving a small gap at the top.
6. Bake for 25–30 minutes, or until the custard is just set in the center.
7. Let cool in the tins, then carefully remove.

Servings and timing

• Servings: 12 tarts
• Prep time: 20 minutes
• Bake time: 30 minutes
• Total time: About 1 hour

Variations

• Mini Pies: Use shortcrust pastry for a pumpkin pie-like base.
• Spiced Chai: Add ground cardamom and ginger for a chai twist.
• Coconut Milk: Use coconut milk for a dairy-free version.
• Japanese Kabocha: Substitute pumpkin with mashed kabocha squash.

Storage/reheating

Store in the refrigerator for up to 4 days.
To reheat, bake at 300°F (150°C) for 5–8 minutes. Best served warm or room temperature.

FAQs

What’s the difference between Hong Kong egg tarts and Western ones?

Hong Kong versions use a flakier puff or cookie-like crust and have a lighter custard.

Can I make these ahead?

Yes, they store well and can be gently reheated before serving.

What type of pumpkin should I use?

Use plain canned pumpkin purée, not pumpkin pie filling.

Can I make them dairy-free?

Use coconut milk and sweetened condensed coconut milk.

Can I freeze them?

Not recommended, as the custard texture can change.

Why strain the filling?

Straining removes lumps and ensures a smooth custard.

How do I know when they’re done?

The custard should jiggle slightly in the center but not slosh.

Can I use store-bought crust?

Yes, use mini tart shells or even shortcrust pastry rounds.

What’s the best way to remove them from the pan?

Let cool, then gently lift with a small spatula or butter knife.

Can I make them spicy?

Add cayenne or extra cinnamon for a warming kick.

Conclusion

Pumpkin Hong Kong egg tarts are a delightful blend of tradition and innovation. With their creamy filling and crisp crust, they offer a seasonal, bite-sized dessert that’s both familiar and unique.

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