baking · vegetarian
Hong Kong egg tarts (dan tat)
Flaky pastry shells with glossy, wobbly sweet egg custard—a dim sum and bakery classic.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Rub butter into flour and sugar, add egg and water and press together; chill 30 minutes.
-
2
Press thin rounds into 12 tart tins.
-
3
Dissolve sugar in hot water, cool, then whisk with eggs, evaporated milk and vanilla; strain twice.
-
4
Fill shells nearly to the top.
-
5
Bake at 200°C (400°F) for 10 minutes, then 180°C (350°F) until the custard just sets, 10–15 minutes; cool slightly.
