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.