Hong Kong Egg Tarts
Description: Hong-Kong style egg tarts, or dan tat in Cantonese, are a dim sum staple. They’re often enjoyed as a snack or dessert, with a flaky crust and a smooth, glassy custard filling that is lightly sweet.
Quick Facts (Planning)
- Yield: ~16 tarts (about 3 inches each)
- Serving idea: Serving 8 people → plan ~2 tarts per person (this recipe already makes ~16)
- Prep: ~1 hr 15 min (plus chilling)
- Cook: ~25 min
- Total: ~1 hr 40 min (not counting optional overnight dough rest)
- Make-ahead: Yes — dough can chill overnight after folding
Dietary + Allergy Notes
- Contains: gluten/wheat (flour), dairy (butter + evaporated milk), eggs
- Not suitable for: vegan, dairy-free, gluten-free diets (without major substitutions/testing)
Equipment Checklist
- Mixing bowl
- Rolling pin
- Whisk
- Fine mesh strainer (important for smooth custard)
- Measuring cup or pitcher with a pour spout
- Mini tart tins OR a non-stick standard muffin pan
- Oven + access to lower rack position
- Recommended: digital kitchen scale (more consistent flour measurement)
Important Note on Measurements
For best results, a digital kitchen scale is recommended. Flour measurements can vary depending on how you scoop. The recipe source suggests 2 cups flour measured by “fluff and spoon” equals about 250g. If you have a scale, using the metric version can help your dough turn out more consistent.
Ingredients
- 2 cups all-purpose flour (fluffed and spooned into measuring cup)
- 1/8 teaspoon salt
- 12 tablespoons unsalted butter (slightly softened)
- 2 tablespoons cold water
- 1/2 cup granulated sugar
- 1 cup hot water
- 1/2 cup evaporated milk (at room temperature)
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
Timeline Example (If Serving at 7:00 PM)
- Same-day plan: Start around 4:00 PM to allow for chilling + bake time.
- Lower-stress plan: Make dough the day before and refrigerate overnight after folding; bake the next day.
- Preheat reminder: Preheat oven to 375°F / 190°C and move rack to lower third before you start shaping shells.
Instructions
- In a bowl, combine the flour and salt. The butter should be just soft enough that it gives when you press it, but not so soft that it collapses.
- Cut the butter into small cubes, and add it to the flour and salt. Working quickly, break it up roughly with your fingers until it resembles coarse crumbs with some pea-sized chunks of butter still in the mixture.
- Add 2 tablespoons of cold water, and bring the dough together with your hands. Add a little more water if necessary (start with 1/2 teaspoon), no more than 3 teaspoons. Wrap tightly and refrigerate for 20 minutes.
- Roll dough into a roughly 6×15 inch rectangle on a lightly floured surface.
- Fold into thirds, quarter turn, roll out again, fold again, cover, and chill for 1 hour.
- Make filling: dissolve sugar in hot water; cool. Whisk evaporated milk, eggs, and vanilla; whisk in sugar water. Strain into a pourable container (aim for 2 to 2 1/4 cups).
- Preheat oven to 375°F / 190°C. Position rack in the lower third.
- Roll dough to 0.2 inch / 5mm thick and cut 4-inch circles. Press into tins/pan leaving a lip over the top.
- Fill shells about 3/4 full (do not overfill).
- Carefully transfer to oven. Reduce heat to 350°F / 180°C and bake 26–29 minutes until custard is just set.
- Cool at least 10 minutes before eating.
Tips & Notes
- Recipe makes about 16 tarts.
- Make-ahead: After rolling/folding (Step 5), refrigerate dough overnight and continue the next day. You can also press dough into tins and refrigerate or freeze for the next day.
- Visual cue: Straining custard helps remove bubbles and improves the smooth, “glassy” finish.
Serving + Leftovers
- Best served: warm, after cooling ~10 minutes.
- Leftovers: store in an airtight container (refrigerated is safest for custard).
- Reheating tip: reheat briefly in a toaster oven/oven to help re-crisp the crust. (Microwaving can soften the pastry.)
Nutrition Facts (from source)
Calories: 180kcal (9%) • Carbs: 19g (6%) • Protein: 3g (6%) • Fat: 10g (15%) • Saturated Fat: 6g (30%) • Trans Fat: 1g • Cholesterol: 56mg (19%) • Sodium: 41mg (2%) • Potassium: 55mg (2%) • Fiber: 1g (4%) • Sugar: 7g (8%) • Vitamin A: 326IU (7%) • Vitamin C: 1mg (1%) • Calcium: 31mg (3%) • Iron: 1mg (6%)
Disclaimer (from source): TheWoksofLife.com provides nutritional info as an estimate and is not certified nutritionists. Values may vary based on brands and ingredient variation.