Egg Tarts (Dan Tat)

Name: Egg Tarts (Dan Tat)
Cook time: 100 min
Total time: 100 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 100g Unsalted Butter, softened; 60g Granulated Sugar; 1 large Eggs; 200g All-purpose Flour, sifted; 120g Granulated Sugar; 250ml Water, hot, to dissolve the sugar; cool before using; 120ml Evaporated Milk; 3 large Eggs; 1 pinches of Salt; 1 pinches of Salt, small

These classic Cantonese egg tarts feature a crisp, buttery shell that gives way to a silky, glossy egg custard — a simple yet elegant pastry perfect for teatime or dessert. The contrast of flaky pastry and smooth, sweet filling makes them irresistibly comforting straight from the oven.

These classic Cantonese egg tarts feature a crisp, buttery shell that gives way to a silky, glossy egg custard — a simple yet eleg... Show more

Traditional Chinese Recipe

Health Grade

E+ · Indulgent

Rating

4.4

Time

1 hr40 min

Price

0,33 €

Calories

450 kcal

vegetarian

low calorie

low sodium

kid friendly

Method

Make the dough

Cream softened unsalted butter, granulated sugar, and salt until pale and fluffy. Beat in egg, then sift in all-purpose flour and mix just until a soft dough forms. Stop as soon as the flour disappears so the shells stay tender.

Chill the dough

Gather the dough into a disc, wrap it well, and chill until firm enough to roll, 30 minutes.

Mix the custard

While the dough chills, stir the remaining sugar into hot water until fully dissolved. Let it cool until just barely warm, then whisk in evaporated milk, the remaining 3 eggs, and the remaining salt until smooth and lightly frothy. Strain the custard through a fine sieve if you want the silkiest filling.

Preheat the oven

Set a rack in the middle of the oven and preheat to 400° F. Have 6 tart tins or a muffin tin ready so you can fill the shells right away.

Shape the shells

Divide the chilled dough into 6 equal pieces. Press each piece into the tins with your fingertips, working it thinly across the bottom and up the sides. Trim any excess from the rims and patch cracks with a little extra dough so the custard does not leak.

Fill the tarts

Give the custard a quick stir, then pour it into the shells, stopping just below the rim. Set the tins on a baking sheet so they are easier to carry to the oven without sloshing.

Bake the tarts

Bake for 18–20 minutes, until the pastry edges are lightly golden and the custard is just set with a gentle wobble in the center. If the tops are browning too quickly, loosely tent the tray with foil for the last few minutes.

Cool briefly

Let the tarts rest in the tins for 10 minutes so they firm up enough to lift cleanly. Run a thin knife around the edges if any shells are sticking.

Serve warm

Lift out the egg tarts and serve them warm or at room temperature.

Ingredients

Method

For 6 servings

Adjust servings

For the tart shells (Hong Kong–style shortcrust)

100g Unsalted Butter, softened
60g Granulated Sugar
1 large Eggs
200g All-purpose Flour, sifted
1 pinches of Salt

For the custard filling

120g Granulated Sugar
250ml Water, hot, to dissolve the sugar; cool before using
120ml Evaporated Milk
3 large Eggs
1 pinches of Salt, small

🧈 Plus ~5g of fat

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

450 kcal

23% of Daily kcal

Protein

10 g

20% RDI

Fat

20 g

10g sat fat

Carbs

58 g

21% RDI

Sugar

32 g

65% RDI

Fiber

0.9 g

3% RDI

Salt

0.2 g

4% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.7 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

For the tart shells (Hong Kong–style shortcrust)

100g Unsalted Butter, softened
60g Granulated Sugar
1 large Eggs
200g All-purpose Flour, sifted
1 pinches of Salt

For the custard filling

120g Granulated Sugar
250ml Water, hot, to dissolve the sugar; cool before using
120ml Evaporated Milk
3 large Eggs
1 pinches of Salt, small

🧈 Plus ~5g of fat

🧂 Plus ~1g of salt

Egg Tarts (Dan Tat)

Method

Make the dough

Chill the dough

Mix the custard

Preheat the oven

Shape the shells

Fill the tarts

Bake the tarts

Cool briefly

Serve warm

Ingredients

Method

For the tart shells (Hong Kong–style shortcrust)

For the custard filling

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the tart shells (Hong Kong–style shortcrust)

For the custard filling

You might also like