Hong Kong Style Egg Tarts Recipe

Hong Kong style egg tart (Dan Tat) are very popular pastry in china and Hong Kong. They are made of flaky, rich shortcrust pastry and the filling is egg based custard. This dessert recipe is pretty easy to make, worth give it a try.
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Makes about 10 tarts
Ingredients:
For the crust:
1½ cups (190g) Flour
3 tablespoons (23g) Sugar/powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the custard:
2 large Eggs
1/3 cup (80ml) Evaporated milk
1/4 cup + 3 Tbsp. (87g) Sugar
2/3 cups (160ml) Hot water
1 teaspoon Vanilla extract
Directions:
1. Make the dough: In a food processor, combine the flour, sugar, and salt. Process few seconds until combined. Add cubed butter and pulse until crumbs are formed. And egg, vanilla extract and pulse until dough is formed.
2. Flatten into disk, wrap in plastic wrap and refrigerate for 30 minutes.
3. Make the filling: Combine hot water and white sugar in a small bowl, stir until the sugar is dissolved, set aside to cool to room temperature.
4. Beat the eggs with the milk in a large bowl. Pour in the cooled sugar water and mix until well combined.
5. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit bigger than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. Pierce the dough with a fork, refrigerate for 30 minutes.
6. Preheat oven to 400F (200C). place the tray in the lower rack.
7. Strain the filling through a sieve, and Pour into the shells until it is about 70-80% full.
8. Bake for 5-6 minutes, then reduce the heat to 350F (175C) and bake for 10 minutes more. until filling is just set.
9. Cool down for several minutes and then take the egg tarts out of the tins. Serve warm or cold.
Notes:
• Instead of evaporated milk you can use low-fat cream (~15%) or half &half.
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[@schane9255]

Tried this recipe because I was looking for egg tarts that dont need separation of egg yolks& egg whites and they were perfect! The crust was crusty and very delicious as well as the custard. Since I didnt have any evaporated milk,I used heavy cream instead with the same ratio and it was scrumptious. THANK YOU! 💕

[@siriornpetasiriphan9817]

ลบ

[@chodic364]

You are my go to cooking channel because your recipes always work!

[@TheCookingFoodie]

❤

[@cindydelatorre3077]

I was very happy for my egg tart. Yey thank you for the best egg tart recipe. I've ever tried...

[@seohae8908]

Thank u for this!! I dont have cupcake aluminum molders. I didnt know i could use regular molders

[@yikfam]

We tried this and it was delish! I thought it would turn out too sweet but not at all. Best custard I've tried yet! For the crust - for some reason it really reminded me of the same kind of crust as a butter pecan tart :P Thanks again for a great recipe!

[@teresitadizon6831]

Thanks for sharing this recipe. I'll try to make this hongkong style egg tart.

[@rlroblox6583]

Yummy, love egg custard 😋

[@nozhanrashidiasl8222]

Looks great 👍👍👍

[@TheCookingFoodie]

Thanks 😍

[@GlenJ]

super love this egg tarts

[@adityabiyani387]

nice one yaa i like it

[@mariadasilva4379]

Buenos días me gustó mucho que ricos gracias😋

[@burdadovlog1532]

Wow ang sarap namn nyan mam gusto ko Yan keep it up

[@kennyrogers803]

Yayyyy! I love tarts. That taste sweet and crispy egg tarts. May i know what kind of flour u used to do the crust? Great recipe. See u next time.

[@TheCookingFoodie]

Thanks! I used all purpose flour

[@kennyrogers803]

@@TheCookingFoodie oh...ok! Thanks.

[@cdub2751]

Wow! Thanks 👍 I'm about to try this 😊

[@misterhot9163]

Looks great I’ll try this!! Yet would putting the pastry is greased mini muffin tins and baking them directly also work?

[@TheCookingFoodie]

Thanks! Yes, it would work.

[@yummycookingbangla3110]

Very good recipe

[@cindymontoya5705]

Nice one..

[@yy-jf3ym]

I tried so many different egg tart recipes before and they are all amazing except that the crust is not crunchy enough(to my liking😅).Do this recipe will give a crunchy crust or not?

[@Sravyareddy07]

Woww it's tooo yummy😋 I want one cup

[@mariadasilva4379]

Mmmm muy deliciosos😋

[@radhikaprakash6505]

Thanks for the great recipe. Wud like to try. Are the shells baked after chilling n before pouring in the egg mixture? I'll appreciate your response.

[@Tom_Prendiville]

Hong Kong?

[@ilovegingerhair5999]

Can i used granulated sugar instead of powdered sugar? Just a substitute ko the dough.

[@RaNa-dv1tc]

Instead of evaporated milk and low fat cream what can I use?

[@DvLnDsGyZ]

I think you need the fat for this. Most desserts need fat of some sort.

[@RaNa-dv1tc]

@@DvLnDsGyZ full fat milk ?

[@hindylabs3265]

Evaporate the milk on the stove

[@raymondgimay4642]

Is powderef sugar icing sugar? Thanking you

[@TheCookingFoodie]

Yes

[@samsam25466]

what if i don't have the food processor

[@lyndabush711]

Yes my question too! Can you just make it with a mixer?

[@mae4415]

Mixer will do~

[@tastebudsss6450]

👍👍👍

[@siranoushmalkhasian4446]

👌🌹👌💐👌🍀