Flaky Portuguese-inspired pastry crust filled with creamy egg custard — Hong Kong's most iconic dessert.
Dan tat (蛋撻), or egg tart, is the soul of Hong Kong's dim sum culture and a beloved street dessert. The pastry is crispy and buttery, shattering delicately when bitten, while the filling is a silky, slightly caramelized custard made from eggs, evaporated milk, and condensed milk. The slight wobble in the center and the slightly burned spots on top are hallmarks of the perfect tart. These are best eaten warm, ideally still steaming from the oven, making the contrast between crispy shell and creamy custard absolute.
Serves 12
Mix flour and salt. Cut in cold butter until mixture resembles breadcrumbs. Add egg yolk and ice water until just combined. Chill 30 minutes.
Roll dough thin, cut circles, and press into muffin tins. Prick bottoms lightly with a fork. Chill 15 minutes.
Whisk whole egg, evaporated milk, condensed milk, and a pinch of vanilla until smooth. Pour through a fine sieve.
Pour custard into chilled shells. Bake at 210°C (410°F) for 18-20 minutes until custard jiggles slightly in center but edges are set. Slight browning on top is desirable.
Ice-cold butter and careful handling create the flakiest crust.
The custard should jiggle slightly — it will set as it cools.
High oven temperature creates those slightly burnt spots that make the tart authentic.
Make mini tarts for party appetizers
Use puff pastry for extra flakiness
Add a layer of almond cream before custard
Best eaten warm the day made. Refrigerate up to 2 days; reheat gently in a 160°C oven.
Egg tarts were introduced to Hong Kong by Portuguese traders and perfectly embody Hong Kong's history as a cultural crossroads. They've evolved into a symbol of the city's dim sum culture.
The dough may have a hole, or the oven temperature may be too low. Ensure proper chilling and adequate heat.
No, the evaporated and condensed milk create the specific texture and sweetness. Substitutions won't yield the same result.
Per serving · 12 servings total
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