Cantonese Egg Tarts (Dan Tat)
Local name: 蛋撻
In short: Crumbly buttery shortcrust shells filled with a smooth, lightly sweet egg custard, baked until just set as in Hong Kong bakeries. It takes about 1 h 5 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 1 h 15 min
- Total
- 1 h 5 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 210 kcal
Dan tat are a fixture of Hong Kong bakeries and dim sum menus: a crumbly shortcrust shell holding a silky, glossy, lightly sweet filling. Hot water dissolves the sugar for a smooth custard, and a splash of evaporated milk adds richness. Bake them hot at first to set the pastry, then lower the oven so the filling stays tender instead of turning rubbery. They taste best warm, on the day they are made.
Instructions
- Rub the butter into the flour and powdered sugar with your fingertips until the mixture looks like coarse crumbs. Stir in the yolk and water and press into a dough without kneading. Wrap and chill for 1 hour.
- Heat the oven to 200°C (400°F). Roll the dough 3 mm (1/8 in) thick and cut 12 circles about 9 cm (3.5 in) wide. Press them into 12 tart tins or a muffin tray, prick the bases with a fork and chill for 15 minutes.
- Stir the sugar into the hot water until it dissolves, then let it cool for 5 minutes. Gently whisk in the eggs, evaporated milk and vanilla without creating foam.
- Pour the custard through a fine sieve into a jug, then sieve it a second time. Skim off any bubbles from the surface.
- Fill each shell about four-fifths full. Bake at 200°C (400°F) for 10 minutes, then lower the oven to 170°C (340°F) and bake for 12 to 15 minutes more, until the custard is set with a slight wobble in the center and the pastry is golden.
- Cool in the tins for 5 minutes, then lift out carefully. Serve warm or at room temperature.
Tips
- Sieve the custard twice and pop any surface bubbles with a pin for a glossy, smooth top. Dip your jug rim in cold water so the custard does not splash.
- Make the dough a day ahead. Unbaked pastry shells freeze for up to a month, so you can fill and bake them straight from the freezer.
Questions and answers
Why did my egg tart custard puff up or crack?
The oven stayed too hot. Start at 200°C (400°F) to set the pastry, then drop to 170°C (340°F) so the custard sets gently. Take them out while the center still wobbles slightly.
Can I use fresh milk instead of evaporated milk?
Yes, but the custard will be a little lighter and less creamy. Use whole milk in the same amount.
How long do egg tarts keep?
They are best the day they are baked. Refrigerate for up to 2 days and refresh in a 150°C (300°F) oven for 5 minutes to crisp the pastry.
How long does it take to make Cantonese Egg Tarts (Dan Tat)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Cantonese Egg Tarts (Dan Tat)?
About 210 kcal per serving, with 4 g of protein, 25 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 210 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 12 g |
| Sodium | 25 mg |
Estimated values, calculated from the ingredients.
