There’s something truly special about biting into a warm, flaky Hong Kong egg tart (Dan Tat). The golden, buttery crust crumbles delicately, revealing a silky smooth custard filling that’s just the right balance of sweet and creamy. If you’ve ever strolled through a Hong Kong bakery or dim sum restaurant, you’ve probably seen these glossy little tarts lined up, fresh out of the oven, their bright yellow centers gleaming under the light. They’re a beloved treat, enjoyed alongside a cup of milk tea or as a sweet finale to a dim sum feast.
These egg tarts were introduced to Hong Kong in the 1940s, inspired by the Portuguese pastéis de nata and British custard tarts. Over time, they evolved into a lighter, less sweet version with two distinct crust styles—one made with a shortbread-like pastry and another with a laminated, flaky puff pastry. Today, they’re a staple in Hong Kong’s cha chaan teng (local tea houses) and bakeries, cherished for their simple yet satisfying taste.
Making egg tarts at home may seem intimidating, but it’s easier than you think. With a little patience and the right techniques, you can recreate this Hong Kong classic right in your own kitchen.
Why You’ll Love This Recipe
- Authentic Taste – These egg tarts taste just like the ones from traditional Hong Kong bakeries.
- Perfect Texture – A flaky, buttery crust pairs beautifully with the smooth, custardy filling.
- Simple Ingredients – You probably already have most of these pantry staples at home.
- Great for Any Occasion – Perfect for tea time, dessert, or even as a sweet breakfast treat.
- Fun to Make – Shaping the tart shells and whisking up the custard is a rewarding baking experience!
Ingredients You’ll Need
For the Pastry:
- 1 ½ cups (190g) all-purpose flour
- 1 tablespoon powdered sugar
- ½ cup (115g) unsalted butter, cold and cubed
- 1 egg yolk
- 2-3 tablespoons cold water
For the Custard Filling:
- ½ cup (100g) granulated sugar
- ¾ cup (180ml) hot water
- ½ cup (120ml) evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
How to Make Hong Kong Egg Tarts
Step 1: Make the Pastry Dough
The key to a great egg tart is a buttery, crumbly crust that melts in your mouth. To achieve this, start by combining the flour and powdered sugar in a large mixing bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to rub it into the flour mixture until it resembles coarse crumbs.
Once you reach this sandy texture, mix in the egg yolk and gradually add the cold water, one tablespoon at a time. Knead gently until the dough comes together, but be careful not to overwork it—this will keep the pastry tender. Wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes. Chilling allows the butter to firm up, making it easier to roll out later.
Step 2: Shape the Tart Shells
After the dough has chilled, lightly flour your work surface and roll it out to about ⅛ inch (3mm) thickness. Use a round cutter or a small bowl to cut out circles slightly larger than your tart molds. Gently press each dough circle into a greased tart mold, trimming any excess.
Using a fork, prick a few holes in the bottom of each tart shell to prevent air bubbles from forming while baking. Place the prepared shells in the fridge while you make the custard.
Step 3: Prepare the Custard Filling
Dissolve the sugar in the hot water, stirring until completely melted. Let the mixture cool to room temperature before proceeding. This step is crucial—adding eggs to hot syrup can cause them to cook prematurely.
In a separate bowl, lightly beat the eggs, then add the evaporated milk and vanilla extract. Slowly pour in the cooled sugar syrup, whisking gently to combine. Strain the mixture through a fine-mesh sieve to remove any bubbles or lumps, ensuring a silky smooth custard.
Step 4: Assemble and Bake
Preheat your oven to 375°F (190°C). Remove the tart shells from the fridge and carefully pour the custard into each shell, filling them about 80% full.
Bake in the preheated oven for 20–25 minutes, or until the edges of the tart shells are golden and the custard is just set. The center should still have a slight wobble when gently shaken—this means the custard is perfectly cooked.
If you notice the custard puffing up too much, slightly open the oven door for a few seconds to let out some heat. Once done, let the tarts cool in the molds for about 10 minutes before transferring them to a wire rack.
Helpful Tips for Perfect Egg Tarts
- Chill the Dough – Keeping the pastry dough cold helps maintain a tender, flaky texture.
- Strain the Custard – This ensures a smooth filling with no air bubbles or lumps.
- Don’t Overbake – The custard should have a slight jiggle in the center when done. Overbaking can lead to cracks or a rubbery texture.
- Use Small Tart Molds – Traditional Hong Kong egg tarts are about 3 inches in diameter, perfect for handheld treats.
Recipe Details
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 egg tarts
- Category: Dessert
- Method: Baking
- Cuisine: Chinese, Hong Kong
- Diet: Vegetarian
Notes
- For a Flakier Crust: If you prefer a more layered, flaky crust similar to puff pastry, you can fold and roll the dough a few extra times before chilling.
- Custard Sweetness: Traditional Hong Kong egg tarts are mildly sweet. If you like a sweeter filling, you can increase the sugar slightly.
- Using a Tart Pan: If you don’t have individual tart molds, you can press the dough into a muffin tin instead. Just be sure to adjust the baking time slightly.
- Avoid Overmixing the Custard: Whisk gently to avoid incorporating too much air, which can lead to bubbles or a foamy top after baking.
- Testing for Doneness: The custard should be just set, with a slight jiggle in the center when you gently shake the tart. Overbaking can cause cracks or a firmer texture.
- Cooling Matters: Let the tarts cool slightly before removing them from the molds to prevent breaking. A warm tart is easier to release than a hot one.
Storage Instructions
Hong Kong egg tarts are best enjoyed fresh and warm, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 300°F (150°C) oven for 5–7 minutes to restore their crispiness. Avoid microwaving, as it can make the crust soggy.
Frequently Asked Questions
Can I use store-bought puff pastry for the crust?
Yes! While homemade pastry is more traditional, you can use store-bought puff pastry for a flaky alternative.
Why did my custard crack?
This usually happens if the oven temperature is too high or if the tarts were overbaked. Try reducing the heat slightly and keeping an eye on them towards the end of baking.
Can I make the dough ahead of time?
Absolutely! The pastry dough can be made a day in advance and stored in the refrigerator until ready to use.
Can I freeze egg tarts?
Egg tarts don’t freeze well because the custard can become watery when thawed. It’s best to enjoy them fresh!
Related Recipes
If you loved this Hong Kong egg tart recipe, you might also enjoy:
- Italian Cream Bombs (Bomboloni alla Crema)
- Strawberry Mascarpone Tartlets with Lemon Curd
- Churro Poppers – Bite-Sized Cinnamon Delight
- Easy French Toast Casserole
Final Thoughts
Making Hong Kong egg tarts at home is a rewarding experience that brings a taste of tradition right to your kitchen. Whether you’re reminiscing about your last trip to Hong Kong or simply craving a bakery-style treat, these little tarts are sure to hit the spot. Give them a try and share them with friends and family—after all, good food is best enjoyed together!,
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Hong Kong Egg Tarts (Dan Tat)
Description
There’s something truly special about biting into a warm, flaky Hong Kong egg tart (Dan Tat). The golden, buttery crust crumbles delicately, revealing a silky smooth custard filling that’s just the right balance of sweet and creamy. If you’ve ever strolled through a Hong Kong bakery or dim sum restaurant, you’ve probably seen these glossy little tarts lined up, fresh out of the oven, their bright yellow centers gleaming under the light. They’re a beloved treat, enjoyed alongside a cup of milk tea or as a sweet finale to a dim sum feast.
These egg tarts were introduced to Hong Kong in the 1940s, inspired by the Portuguese pastéis de nata and British custard tarts. Over time, they evolved into a lighter, less sweet version with two distinct crust styles—one made with a shortbread-like pastry and another with a laminated, flaky puff pastry. Today, they’re a staple in Hong Kong’s cha chaan teng (local tea houses) and bakeries, cherished for their simple yet satisfying taste.
Making egg tarts at home may seem intimidating, but it’s easier than you think. With a little patience and the right techniques, you can recreate this Hong Kong classic right in your own kitchen.
Ingredients
For the Pastry:
- 1 ½ cups (190g) all-purpose flour
- 1 tablespoon powdered sugar
- ½ cup (115g) unsalted butter, cold and cubed
- 1 egg yolk
- 2–3 tablespoons cold water
For the Custard Filling:
- ½ cup (100g) granulated sugar
- ¾ cup (180ml) hot water
- ½ cup (120ml) evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
The key to a great egg tart is a buttery, crumbly crust that melts in your mouth. To achieve this, start by combining the flour and powdered sugar in a large mixing bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to rub it into the flour mixture until it resembles coarse crumbs.
Once you reach this sandy texture, mix in the egg yolk and gradually add the cold water, one tablespoon at a time. Knead gently until the dough comes together, but be careful not to overwork it—this will keep the pastry tender. Wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes. Chilling allows the butter to firm up, making it easier to roll out later.
After the dough has chilled, lightly flour your work surface and roll it out to about ⅛ inch (3mm) thickness. Use a round cutter or a small bowl to cut out circles slightly larger than your tart molds. Gently press each dough circle into a greased tart mold, trimming any excess.
Using a fork, prick a few holes in the bottom of each tart shell to prevent air bubbles from forming while baking. Place the prepared shells in the fridge while you make the custard.
Dissolve the sugar in the hot water, stirring until completely melted. Let the mixture cool to room temperature before proceeding. This step is crucial—adding eggs to hot syrup can cause them to cook prematurely.
In a separate bowl, lightly beat the eggs, then add the evaporated milk and vanilla extract. Slowly pour in the cooled sugar syrup, whisking gently to combine. Strain the mixture through a fine-mesh sieve to remove any bubbles or lumps, ensuring a silky smooth custard.
Preheat your oven to 375°F (190°C). Remove the tart shells from the fridge and carefully pour the custard into each shell, filling them about 80% full.
Bake in the preheated oven for 20–25 minutes, or until the edges of the tart shells are golden and the custard is just set. The center should still have a slight wobble when gently shaken—this means the custard is perfectly cooked.
If you notice the custard puffing up too much, slightly open the oven door for a few seconds to let out some heat. Once done, let the tarts cool in the molds for about 10 minutes before transferring them to a wire rack.
Notes
- For a Flakier Crust: If you prefer a more layered, flaky crust similar to puff pastry, you can fold and roll the dough a few extra times before chilling.
- Custard Sweetness: Traditional Hong Kong egg tarts are mildly sweet. If you like a sweeter filling, you can increase the sugar slightly.
- Using a Tart Pan: If you don’t have individual tart molds, you can press the dough into a muffin tin instead. Just be sure to adjust the baking time slightly.
- Avoid Overmixing the Custard: Whisk gently to avoid incorporating too much air, which can lead to bubbles or a foamy top after baking.
- Testing for Doneness: The custard should be just set, with a slight jiggle in the center when you gently shake the tart. Overbaking can cause cracks or a firmer texture.
- Cooling Matters: Let the tarts cool slightly before removing them from the molds to prevent breaking. A warm tart is easier to release than a hot one.