How to Make Homemade Hong Kong Style Egg Tart Dan Tat Recipe

Egg Tart – a pastry crust that is filled with egg custard and then baked. Whether it’s Hong Kong (Dan Tat) or Portuguese (Pastel de nata) style, the delicious taste and delightful smell is a favourite among many. It’s a must-have when going to Dim Sum or a Chinese Bakery. What I love about egg tarts are the flakiness of the crust and the sweet custard. Take a bite and enjoy the taste of sweet egg custard followed by the warm flaky pastry. Here’s a simple egg tart recipe you’ll be sure to love.

What You’ll Need:

How to Make Homemade Hong Kong Style Egg Tart Dan Tat Recipe Ingredients
  • 16-20 Pastry Tart Shells
  • 3 Eggs
  • 110 ml Sugar
  • 1 Cup Water
  • 85 ml Evaporated Milk
  • 1/2 Tsp Vanilla Extract

Instructions:

Combine sugar and water in a saucepan and bring to a boil until sugar dissolves

Remove saucepan from heat and let the sugar-water mixture cool to room temperature

In a bowl, whisk eggs and pour sugar-water mixture

Using another bowl, strain mixture through a sieve

Stir in evaporated milk and vanilla into the mixture and pass it through a sieve once more

* Reason we sieve the mixture is to avoid unnecessary bubbles and create a smooth custard finish

Preheat oven to 350F/180C

Place tart shells on a baking sheet for easy transportation

Lightly pierce the bottom of the tart shells a few times using a fork

How to Make Homemade Hong Kong Style Egg Tart Dan Tat Filling Recipe

Fill tarts evenly using a ladle or an ice cream scoop spoon (NOTE: Depending on the size of the tart, you may need more or less tart shells)

Bake for 10-15 minutes, rotate baking sheet, lower heat to 300F/150C and bake for another 5-10 minutes or until crust is lightly golden brown and custard is ready

To know if your custard is ready: Insert a toothpick in the middle of the custard, if it stands on its own, it’s done!

Enjoy!

How to Make Homemade Hong Kong Style Egg Tart Dan Tat Recipe
How to Make Homemade Hong Kong Style Egg Tart Dan Tat Recipe

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