Egg Tart is 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.
Hong Kong style egg tarts are 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.
- 16-20 Pastry Tart Shells
- 3 Eggs
- 110 ml Sugar
- 1 Cup Water
- 85 ml Evaporated Milk
- 1/2 Tsp Vanilla Extract
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
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!