Dan Tat (Hong Kong Egg Tarts)
Local name: 蛋撻
In short: Buttery shortcrust shells filled with a smooth, lightly sweet custard of eggs and evaporated milk, baked until just set with a glossy golden top. It takes about 1 h 10 min in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 25 min
- Resting
- 45 min
- Total
- 1 h 10 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 195 kcal
Dan tat, the Hong Kong egg tart, is a bakery and cafe favorite: a small, crumbly pastry shell holding a silky, lightly sweet custard. The filling is made with eggs and evaporated milk, so it tastes creamy and mellow rather than eggy. This version uses a buttery shortcrust pastry, which is easier at home than layered puff pastry. Bake until just set and eat the tarts warm, ideally the same day.
Instructions
- Rub the butter into the flour, sugar and salt with your fingertips until it looks like coarse crumbs. Add the yolk and water and bring it together into a dough. Flatten, wrap and chill for 30 minutes.
- Divide the dough into 12 pieces of about 30 g (1 oz). Press each into a 7 cm (2 3/4 in) tart mold or muffin cup, thinly and evenly up the sides. Chill for 15 minutes.
- Stir the sugar into the hot water until dissolved, then cool and stir in the evaporated milk. Whisk in the eggs and vanilla gently so you do not create bubbles. Strain twice through a fine sieve.
- Heat the oven to 200°C (400°F) with a baking tray on the lowest rack. Stand the molds on a tray and fill each shell about 80 percent full with custard.
- Bake for 10 minutes, then lower the oven to 160°C (325°F) and bake for 12 to 15 minutes, until the custard is just set with a slight wobble in the center and the edges are golden.
- Cool for 5 minutes, then unmold carefully. Serve warm or at room temperature.
Tips
- Strain the custard and skim off any bubbles. If the surface puffs or browns too fast, lower the oven temperature. A glossy, flat custard is the aim.
- Chill the shells until firm before filling to keep their shape. Ready-made puff pastry circles can replace the shortcrust for a flaky version.
Questions and answers
Why does my egg tart custard have holes?
The oven was too hot or the custard had air bubbles. Strain it twice, skim the foam, and bake at the lower temperature for the second half of the baking time.
Can I freeze egg tarts?
Freeze the unbaked pastry shells for up to 2 months and fill them just before baking. Baked tarts can be frozen for 1 month, but the custard may weep slightly after thawing.
How do I store egg tarts?
Eat the same day for the best texture. Keep leftovers in the fridge for up to 2 days and re-crisp in a 160°C (325°F) oven for 5 minutes.
How long does it take to make Dan Tat (Hong Kong Egg Tarts)?
About 1 h 10 min in total: 45 min of preparation and 25 min of cooking.
How many calories are in Dan Tat (Hong Kong Egg Tarts)?
About 195 kcal per serving, with 4 g of protein, 22 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 195 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 22 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 11 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
