Hong Kong Egg Tart (Dan Tat)

About This Recipe

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. Rooted in the everyday cooking of Chinese kitchens, Hong Kong Egg Tart (Dan Tat) balances technique and tradition: the all-purpose flour is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dessert or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the all-purpose flour, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 12

• 2 cupsall-purpose flour
• 100 gcold butter, cubed
• 1 eggyolk
• 1 largeegg
• 100 mlevaporated milk
• 50 mlcondensed milk

Instructions

1. 1

   Make pastry dough

   Mix flour and salt. Cut in cold butter until mixture resembles breadcrumbs. Add egg yolk and ice water until just combined. Chill 30 minutes.

2. 2

   Form tart shells

   Roll dough thin, cut circles, and press into muffin tins. Prick bottoms lightly with a fork. Chill 15 minutes.

3. 3

   Prepare custard

   Whisk whole egg, evaporated milk, condensed milk, and a pinch of vanilla until smooth. Pour through a fine sieve.

4. 4

   Fill and bake

   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.

Variations

• •

  Make mini tarts for party appetizers

• •

  Use puff pastry for extra flakiness

• •

  Add a layer of almond cream before custard

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best eaten warm the day made. Refrigerate up to 2 days; reheat gently in a 160°C oven.

Frequently Asked Questions