Egg Tart (Hong Kong)
212kcal4.3g protein10.2g fat26.1g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ½ cup | all-purpose flour |
| 8 tbsp | butter, cold |
| ¾ cup | sugar |
| 3 unit | eggs |
| ¾ cup | evaporated milk |
| ¾ cup | water |
| ¼ tsp | salt |
Steps
- mix10 minpastry just cohesive, not elasticRub or cut cold butter into the flour with a little sugar and salt, then bring the dough together with minimal mixing. Overworking makes the small shells tough instead of crisp and tender.
- rest30 mindough chilled and firmChill the pastry before rolling so the butter remains distinct and the shells hold their shape in the molds.
- whisk8 mincustard smooth with minimal foamDissolve the remaining sugar in warm water, cool slightly, then whisk gently with eggs and evaporated milk. Strain the mixture to remove chalazae and bubbles for the characteristic smooth surface.
- prep12 min12 small molds lined evenly with pastryRoll and press the pastry into small tart molds, keeping walls and bases evenly thin. Fill with custard nearly to the rim but leave enough headroom for safe transfer.
- bake25 minpastry browned and custard just set with a tender centerBake at moderate heat until the shell colors and the custard no longer looks liquid. Avoid the aggressive blistering heat used for Portuguese-style tarts; Hong Kong dan tat should stay smooth and pale.
- rest10 mincustard settled enough to unmold cleanlyCool briefly before lifting the tarts from their molds. Serve warm or at room temperature while the shell is still crisp.