Description
Hong Kong Egg Tarts (Dan Tat) are a delightful blend of flaky pastry and creamy custard, making them a beloved treat for any occasion. These petite pastries are perfect for breakfast, afternoon tea, or dessert, offering a taste of Hong Kong in every bite. Their golden tops and silky filling will impress your family and guests alike. Discover how easy it is to create these delicious tarts in your own kitchen.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 2 tablespoons cold water
- 2 large eggs
- 1/2 cup milk (whole or half-and-half)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). In a bowl, mix flour and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add cold water to form dough. Chill for at least 30 minutes.
- Roll out chilled dough to about 1/8 inch thick. Cut circles and press into tart molds.
- In another bowl, whisk together eggs, sugar, milk, and vanilla until smooth. Strain the mixture for a silky texture.
- Pour custard into tart shells until three-quarters full.
- Bake for 20-25 minutes until custard is set but slightly jiggly and tops are golden brown.
- Cool on wire racks before serving warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hong Kong
Nutrition
- Serving Size: 1 tart (50g)
- Calories: 180
- Sugar: 8g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 75mg