China

Egg Tarts

Name: Egg Tarts
Total time: 75 min
Yield: 12 pieces
Cuisine: China
Ingredients: 250 g / 125 g Flour & cold butter; 4 Eggs; 100 g Sugar; 200 ml Hot water; 100 ml Whole milk or cream; 1 tsp Vanilla; 1 pinch Pinch of salt

Dan tat – Hong Kong custard tarts

The egg tart (dan tat) reached China via Canton and Hong Kong, blending English custard tarts with Portuguese influences from Macau.

A delicate, glossy custard rests in a crisp shortcrust or puff shell – a classic found in every dim sum house and bakery.

Servings12 pieces

Time75 min

LevelAdvanced

Ingredients

Flour & cold butter250 g / 125 g
Eggs4
Sugar100 g
Hot water200 ml
Whole milk or cream100 ml
Vanilla1 tsp
Pinch of salt1 pinch

★ = available authentic in the Asia Boutique

Preparation

Knead flour, butter and a little water into shortcrust, chill.
Dissolve the sugar in hot water and let cool.
Whisk eggs, milk and vanilla, mix with the sugar water.
Strain the custard into the lined tart tins.
Bake at 200 °C until the custard just sets.

Make it original

The ingredients for crisp dan tat are in the Asia Boutique.

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