Hong Kong Egg Tarts (Daan Taat)
蛋撻 daan taatSay it: dahn taat
Biting into a warm Hong Kong egg tart delivers a shattering crisp shell followed by a smooth, delicate egg custard that balances gentle sweetness with creamy richness. This classic Cantonese bakery treat, shaped by British influences, shines at breakfast, teatime, or as the final bite of dim sum, featuring a pale golden filling and tender laminated pastry distinct from its Portuguese counterpart.
Hong Kong Egg Tarts (Daan Taat)
蛋撻, daan taat
Pronounced dahn taat
- Serves
- 6
- Prep
- 1 hr 30 min
- Cook
- 22 min
- Total
- 1 hr 52 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pastry
Custard
For the moulds
Method
Whisk eggs lightly in a bowl without incorporating air. Separately stir sugar and a pinch of salt into hot water until dissolved, allowing the mixture to reach room temperature. Combine evaporated milk and vanilla with the eggs, then incorporate the cooled sugar solution. Pass the mixture through a fine-mesh strainer into a jug, cover, and chill until ready to use.
Combine flour and salt in a mixing bowl. Add chilled butter cubes and work them in using fingertips until the texture looks like coarse crumbs dotted with small butter lumps. Sprinkle 4 tablespoons ice water across the surface, mix lightly with a fork, and gather into a dough; incorporate the final tablespoon only if the mass remains dry. Shape into a flat rectangle, enclose in plastic, and refrigerate 20 minutes.
Roll the rested dough on a floured counter into a 6 x 15 inch (15 x 38 cm) rectangle. Perform a letter-style fold by bringing the top third down and bottom third up, then turn the dough 90 degrees. Repeat the rolling and folding process twice more for a total of three folds. Wrap tightly and chill for at least 1 hour or up to overnight.
Set oven to 375°F (190°C) and position a rack in the lower third. Coat 12 tart molds (3 inch / 7.5 cm) or muffin cups with melted butter or spray. Roll dough to 1/8 inch (3 mm) thickness, cut 4 inch (10 cm) rounds, and line each mold, trimming sides neatly while allowing a slight overhang. Dock bases with a fork and return to refrigerator for 10 minutes.
Give the chilled custard a gentle stir. Fill each shell about 80 percent full, taking care to minimize bubbles. Set molds on a rimmed baking sheet.
Bake 18–22 minutes until pastry turns golden brown and custard firms with a subtle wobble at the center. Reduce to 350°F (175°C) during the last 5 minutes if excessive rising occurs. Cool in molds 5 minutes before moving to a rack. Best enjoyed warm.
Regional variant: Cookie-crust egg tarts (曲奇皮蛋撻, kuk kei pei daan taat)
Prepare a cookie-style crust by combining 1 cup (100 g) cake flour, 1/4 cup (25 g) icing sugar, and a pinch of salt with 1/2 cup (115 g) softened butter until crumbly. Mix in 1 tablespoon beaten egg and a splash of vanilla, knead briefly to form a dough, then divide into 12 portions. Press each portion evenly into greased tart tins, chill 30 minutes, add the prepared custard, and bake at 390°F (200°C) for 15–20 minutes until crust edges brown and filling sets.
Cook's notes
- Maintain cool working conditions throughout; chill the dough 10 minutes if it begins to soften or become tacky during rolling.
- Passing custard through a sieve creates the characteristic smooth glossy top; perform this step carefully and pour gently to prevent fresh bubbles from forming.
- Standard muffin pans can substitute for tart tins, though baking time may need slight adjustment due to greater depth.
- Substitute an equal volume of half-and-half or whole milk for evaporated milk when necessary, noting the filling will taste mildly less creamy.
Serve with
Serve warm with Hong Kong milk tea, coffee, or pu-erh tea.
Make ahead and storage
The laminated dough can be refrigerated for up to 2 days before rolling and baking. Baked tarts are best the same day, but re-crisp in a 350°F (175°C) oven for 5 minutes.
