A famous Chinese egg tart or dan tat (蛋撻) is kind of custard that often find in bakeries like Chinese hot dog, pineapple bun and cocktail bun. This Hong Kong style egg tart recipe is very easy and tasty. Also, it has great bakery tips from my mother on how to make delicious dan tat.
Love breads? Check out these air fryer french toast and custard bun recipes.
What is egg tart or dan tats (蛋撻)?
Egg tart is kind of custard that found in Hong Kong, Portugal, Brazil, Britain, and various Asian countries. In cantonese, egg tart also call dan tat (蛋撻). And, it consists of an outer pastry crust and is filled with egg custard. There are two main types Hong Kong and Portuguese egg tart. Often, it serve as dim sum item at Chinese restaurants, cafes and bakeries.
What is the different between Hong Kong and Portuguese egg custard tart?
Portuguese egg tart mainly has a creamy filling. Also, the crust is puffy and crunchy. Besides, it has a caramelized brown top which Chinese egg tart doesn't have it.
How to make egg tart shell?
Hong Kong style egg tart has two different types of crust like cookies dough and fluffy pastry crust. This recipe I used cookie dough crust because it is easier and faster to make it.
What are the ingredients in dan tat (蛋撻)?
The main ingredients are egg, butter, flour, sugar, milk and water. However, in this recipe, I used coconut milk instead of regular milk because I love the coconut smell.
Cooking tips for how to make Chinese Hong Kong style egg custard tarts:
- Should have a thin crust, but do not make the crust too thin because it will break easily. Therefore, a skill is required to knead a dough into the tart molder.
- Boil water and add sugar until it melt and set it aside to cool down. Then, beat eggs and use a strainer to remove the bubbles. And, add to the sugar water. Make sure the sugar water is completely cool off before pouring the beaten eggs
- pour the filling mixture to tart crust molder and remember to leave some spaces not all the way full.
- This recipe can yield around 18-20. If you have lots of egg filling left, (because of thicker crust), I recommend repeating the dough steps to make more dough.
FAQs:
Can you refrigerate leftover egg tarts?
Yes, you can refrigerate them. However, the best is they are warm and fresh out of oven.
How to reheat leftover dan tats ?
The best to use a toaster oven or air fryer to warm them up at 350 F for a few minuets if it is straight out from a refrigerator.
Instructions for how to make Chinese egg tarts:
1. Melt the butter in microwave for 10-20 seconds and put egg, powered sugar, milk, vanilla extract and flour mix it and knead it
2. Divined into small piece and knead or shape it into the tart molder
3. Boil water and add sugar until it melt and set it aside to cool down
4. Beat the eggs and milk
5. Mix the the sugar water, the beaten eggs and milk
6. Use a strainer to get rid of the bubbles
7. Pour the mixture into each molder ( leave some spaces not all the way full)
8. Bake it 380 F for 25 mins until the crusts are golden brown
Enjoy this Chinese egg tart recipe! Also, check out these no knead rosemary garlic bread and the best homemade dinner roll recipes.
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Egg Tarts
Ingredients
DOUGH:
- 1 stick Butter (melted)
- 1 & ¼ cup All purpose flour
- 1 Egg
- ¼ cup Powder sugar
- 2 tablespoons Coconut milk (you can use regular milk)
- little bit Vanilla (optional)
EGG FILLING:
- 4 Eggs
- ¼ cup & 3 tablespoons Sugar
- 1 cup Water
- 6 tablespoons Coconut milk (you can use regular milk)
Instructions
- Melt the butter in microwave for 10-20 seconds and put egg, powered sugar, milk, vanilla extract and flour mix it and knead it
- Divined into small piece and knead or shape it into the tart molder
- Boil water and add sugar until it melt and set it aside to cool down
- Beat the eggs and milk
- Mix the the sugar water, the beaten eggs and milk
- Use a strainer to get rid of the bubbles
- Pour the egg mixture into each tart ( leave some spaces not all the way full)
- Bake it 380 F for 25 mins until the crusts are golden brown
Notes
Cooking tips for how to make Chinese Hong Kong style egg tarts:
- Tasty egg tarts should have a thin crust, but do not make the crust too thin because it will break easily. Therefore, a skill is required to knead a dough into the tart molder.
- Boil water and add sugar until it melt and set it aside to cool down. Then, beat eggs and use a strainer to remove the bubbles. And, add to the sugar water. Make sure the sugar water is completely cool off before pouring the beaten eggs
- pour the filling mixture to tart crust molder and remember to leave some spaces not all the way full.
- This recipe can yield around 18-20 egg tarts. If you have lots of egg filling left, (because of thicker crust), I recommend repeating the dough steps to make more dough.
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