Egg tarts, or dan tat in Cantonese, are one of my favorite pastries from Chinese cuisine. Period. To top it all off, it’s easy to make your own!
These egg tarts are usually served with Chinese tea at the start of the meal while the food is being ordered. They are twice as sweet as British egg tarts, but they are so tasty that you will want to eat more than one.
What is Chinese egg custard tart?
Chinese egg tarts are small, round tarts made of flaky pastry and filled with a smooth, lightly sweetened egg custard. They are usually about 3 inches across. They are often served at Chinese bakeries and dim sum restaurants.
You can find these Chinese egg tarts in Chinatowns around the world and in Hong Kong, Macau, and China.
To make this recipe you’ll need the following ingredients:
- For the pastry:
- 225g (1¾ cups) plain (all-purpose) flour
- 1 egg, beaten
- 30g (3½ tbsp) icing (confectioner’s) sugar
- 60g (2oz) salted butter, chilled and grated
- 65g (2¼oz) lard, chilled and grated
- ½ tsp vanilla extract
- For the filling:
- 50g (¼ cup) caster (superfine) sugar
- ½ tsp vanilla extract
- 150ml (⅔ cup) hot water
- 2 eggs
- 5 tbsp evaporated milk
How to make Chinese egg custard tart?
- Firstly, sift the flour and powdered sugar together into a large bowl. Add the butter and lard and use your fingertips to rub them into the dry ingredients until the mixture looks like fine breadcrumbs.
- Mix in the egg and vanilla extract with a table knife until the mixture comes together into a ball. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes.
- Turn the oven on and set it to 200°C (400°F).
- To make the custard filling, put the hot water and sugar in a bowl and stir until the sugar is completely dissolved. Whisk the eggs and evaporated milk together in a large bowl. Add the sugar water and vanilla extract and mix well. Pour the mixture into a jug through a fine sieve. This should get rid of any foam that has formed. Putting aside.
- Roll out the dough on a lightly floured surface until it is 5mm (14 in) thick. Try not to touch it too much. Then, use a cookie cutter that is a little bigger than the holes in your muffin tray to cut out 12 discs. To make even tart shells, use your thumbs to lightly press the pastry discs into each hole, starting from the bottom and working your way up the sides.
- Pour the egg mixture carefully into each tart shell, but don’t fill them too much.
- Place the tarts on the middle shelf of the preheated oven and bake for 10 to 15 minutes, or until the edges are lightly browned. Reduce the oven temperature to 150°C (300°F) and bake for another 10–15 minutes, or until the custard is cooked through.
- Finally, if you put it in the fridge, it will keep for a day or two. (If you can stay away for that long!)
It is easy to make Chinese egg custard tart at home if you know how!
The freshness of a Chinese egg tart’s flavor is absolutely indescribable. Compared to the lukewarm version you receive from the store, having them immediately out of the oven is an entirely new experience. One of the best dim sum desserts in Cantonese cuisine is egg tart with Chinese puff pastry. In the end, many people give up because of the time and effort involved, as well as the talents required. Shortcrust pastry, which is easier to produce.