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5 from 2 votes
Hong Kong egg tart
Hong Kong Egg Tart (Dan Tat)
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Egg tart or dan tat is a delicious Hong Kong egg custard-based pastry that probably originated from Portuguese pastel de nata and English custard tart.
Course: Dessert
Cuisine: Asian, Chinese, Vegetarian
Servings: 12 tarts
Author: Mike Benayoun
  • cups all purpose flour
  • A pinch of salt
  • ½ cup sugar , diluted in 1 cup/250ml hot water
  • 1 tablespoon sugar
  • 14 tablespoons unsalted butter , at room temperature
  • 2 tablespoons cold water
  • 3 eggs , at room temperature
  • ½ cup evaporated milk , at room temperature
  • 1 teaspoon vanilla extract
  1. In a large bowl, add the flour, salt, and 1 tablespoon of sugar. Mix in butter with a fork until it is in small crumbs. Add 2 tablespoons of cold water (or a little more) to bring the dough together. Cover the dough and refrigerate for 20 minutes.

  2. Place the dough onto a lightly floured working surface. Slightly knead and roll the dough with a rolling pin to form an 8 x 20 inch (20x50cm) rectangle.

  3. Fold the top third of the dough down to the center, then the bottom third up and over the remaining dough to form a square. Give the dough a quarter turn and roll out the dough again to obtain a rectangle. Fold the same way as in the prior step. Cover, and refrigerate for 30 minutes.
  4. Whisk the eggs and evaporated milk. Then incorporate the sugar water, vanilla and continue to whisk. Strain the mixture through a fine sieve.
  5. Preheat oven to 400 F / 200˚C.

  6. Roll out the dough to a thickness of about ¼ inch (5 mm). Cut circles the size of your tart molds. Press the dough into the molds all the way up to the edges. Place the tart molds on a baking sheet.

  7. Fill each empty pastry shell almost to the top. Transfer the baking sheet to the oven and bake for 15 minutes.
  8. Then, reduce the temperature to 350 F / 180˚C, and bake for another 12 minutes, until the custard is set. Leave the oven door ajar for 5 more minutes before removing the egg tarts from the oven.

  9. Enjoy the egg tarts piping hot.