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Egg Tarts

By Groceree

Also known as Dan Tat · Hong Kong Egg Tarts

Crisp shortcrust tart shells filled with a smooth, wobbly, bright yellow egg custard, baked just until set with no browning on top. A Hong Kong bakery and dim sum classic, eaten warm.

Last updated

Small round tarts with crisp golden pastry and smooth, glossy bright yellow custard
Servings
Makes 12
Prep
40 min
Cook
20 min
Total
1 h 45 min

Ingredients

Pastry

  • plain flour200 g
  • butter110 g
  • icing sugar40 g
  • eggs1

Custard

  • eggs3
  • caster sugar70 g
  • hot water150 ml
  • evaporated milk80 ml
  • vanilla extract½ tsp

Instructions

Pastry

  1. 01

    Cut the cold into cubes and rub it into the and . Beat the and bind the dough with most of it. Chill for 30 minutes.

  2. 02

    Roll out and line 12 fluted tart tins or a muffin tin, pressing the slightly above the rim. Chill again for 15 minutes.

Custard and baking

  1. 03

    Dissolve the in the and cool.

  2. 04

    Whisk the gently, then stir in the water, and without making foam. Strain twice.

  3. 05

    Heat the oven to 200°C. Fill the cases almost to the top.

  4. 06

    Bake for 10 minutes, then lower to 170°C and bake for 8 to 10 minutes until the is just set and still wobbles.

  5. 07

    Cool for 10 minutes and serve warm.

Notes

  • Strain the custard and skim off any bubbles for the mirror-smooth top.
  • If the custard puffs up, open the oven door a crack to cool it slightly.
  • Unlike Portuguese pastéis de nata, Hong Kong egg tarts are never caramelised on top.

Nutrition per serving

Calories
390 kcal
Protein
9 g
Carbs
45 g
Fat
20 g

Estimated from the ingredients.

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