Hong Kong Egg Tarts (Chinese language Dim Sum/Pastry) | The Woks of Life

Hong-Kong model egg tarts, or dan tat in Cantonese, are in all probability my favourite pastry. Interval. And the very best half is, you may make them at dwelling!

Word: This recipe was first printed in July 2014. Now we have since extensively re-tested the recipe, re-photographed it with extra step-by-step photographs, added clearer directions, included metric measurements, and extra. Get pleasure from!

What Are Hong Kong Egg Tarts?

Hong Kong egg tarts are small (often about 3 inches in diameter) round tarts of flaky pastry, stuffed with a easy, frivolously sweetened egg custard. They’re typically served at dim sum eating places, in addition to Chinese language bakeries.

You’ll discover these Chinese language egg tarts in Hong Kong, Macau, China, and Chinatowns world wide.

Contemporary Dan Tat Are a Recreation Changer

I’ve grown up consuming all of them my life, however it wasn’t till I moved to Beijing that I tasted one contemporary out of the oven.

Suffice it to say, it was unimaginable. You is perhaps fortunate sufficient to get a contemporary one at a bakery or dim sum restaurant, however they’re so hardly ever freshly made to order.

After that have, I knew I had to determine a recipe—simply to get that heat from the oven expertise once more!

Chinese Egg Tarts

Moreover, right here within the U.S., we don’t all have dim sum eating places inside cheap touring distance to get these, so it’s time to be taught to make them from scratch like the very best of ’em.

Hong Kong vs. Macau Egg Tarts

A fast distinction to make! The Hong Kong and Macau variations of egg tarts are fairly completely different.

Macau’s model was introduced over by Portuguese colonizers, and so they have extra of a scorched, caramelized exterior, and a crispier rough puff pastry dough. (Try our separate recipe for Portuguese Custard Tarts, or pasteis de nata.)

The Hong Kong model was influenced by British custard tarts, that are extra glassy and easy, with a extra delicately laminated flaky pastry.

Re-Examined and Perfected!

Again in 2014, only a 12 months into this running a blog challenge, I nailed down a fairly good recipe. Nonetheless, as I discussed within the be aware on the high of this publish, I’ve been re-testing it over the past couple months and have since made some vital enhancements.

The filling has not modified. It has simply 5 components—all of which you in all probability have already got in your pantry—and the ensuing custard is as silky, glassy, and scrumptious as ever.

Nonetheless, the outdated recipe yielded combined outcomes when it got here to the pastry. Some readers discovered that it could crumble and crumble after baking.

This was a difficulty with the butter to flour ratio, but in addition lack of specificity in my authentic directions.

To not fear, although. I’ve discovered a factor or two within the 6 years since I first posted this recipe. This new and improved model is rather more foolproof, yielding flaky, laminated layers of buttery pastry that soften in your mouth.

So collect spherical, padawans—a complete lot of superior is about to return your means.

Vital Word!

I extremely recommend weighing the components for this recipe. Flour measurements can fluctuate broadly, relying on whether or not you scoop your flour or spoon it into the measuring cup, whether or not you faucet the cup to do away with air pockets, and in addition the set of measuring cups you’ve got.

We discover that 1 cup of flour is often someplace between 135-140g in our kitchen. That mentioned, use a digital kitchen scale to observe the burden measurements on this recipe for probably the most correct outcomes. (Use the toggle beneath the components within the recipe card to modify to “Metric.”)

Okay, on to the recipe!

Hong Kong Egg Tarts: Recipe Directions

In a bowl, mix the flour and salt, and depart your butter out at room temperature till simply softened.

The butter must be simply tender sufficient that it offers once you press it, however not so tender that it collapses.

(Mainly, you need it to be tender sufficient to interrupt up together with your fingers, however it shouldn’t instantly kind a paste with the flour.)

Lower the butter into 1/2 inch cubes, and add to the flour/salt combination.

Butter cubes in bowl of flour and salt

Working rapidly, break it up roughly together with your fingers…

Breaking up butter in flour with hands

…Till it resembles coarse crumbs with some pea-sized chunks of butter nonetheless within the combination. 

Butter, flour, and salt mix for pastry

Add 2 tablespoons of chilly water, and produce the dough collectively together with your arms. Add just a little extra water if mandatory (begin with 1/2 teaspoon), not more than 2 teaspoons.

Pastry dough for egg tarts

Wrap the dough tightly in plastic or a reusable bag (we like Stashers), and refrigerate for 20 minutes.

On a frivolously floured floor, roll the dough right into a roughly 6×15 inch rectangle. Work rapidly to keep away from overworking it.

Dough rolled into long rectangle

Fold the highest third of the dough all the way down to the middle, then the underside third up and over that. Give the dough 1 / 4 flip (left or proper).

Book turn with pastry

Roll this rectangle of dough out once more to a 6×15 inch rectangle. Fold the identical means as earlier than, cowl, and chill for 1 hour.

Laminated dough in reusable silicone bag

Whereas the dough is resting, make the filling. Dissolve the sugar into 1 cup of sizzling water, and permit the combination to chill to room temperature. Whisk evaporated milk, eggs, and vanilla collectively, after which completely whisk within the sugar water.

Whisking egg custard filling together

Okay, so see these bubbles that inevitably fashioned out of your very full of life, energetic whisking? Not good.

Pressure the custard via a nice meshed strainer into a big measuring cup or pitcher (one thing with a pour spout) to do away with these bubbles.

This step is vital to getting a easy, glassy egg tart.

Straining custard into measuring cup

Whereas this measuring cup within the photograph beneath wasn’t large enough to carry all of the custard, it is best to have about 2 ½ cups whole.

Custard filling in measuring cup

Preheat the oven to 375° F/190°C, and place a rack within the decrease third of your oven.

Roll out the dough 0.2 inch/5mm thick.

Rolling dough into large rectangle

Lower into 4-inch circles. I used a fluted cutter, so my remaining tarts would have a fluted sample.

Cutting four inch circles of dough

In case you don’t have a fluted cutter, you should use the tip of a chopstick or fork to make a crimped edge across the rim of the dough. Completely non-compulsory.

In case you use the chopstick methodology, it should look one thing like this:

Hong Kong Egg Tarts by thewoksoflife.com

The dough must be very skinny—it should develop because it bakes.

Rolled pastry dough circle

Press the dough circles into both mini tart tins, leaving a lip going excessive of the tin. (The tart shells will shrink as they bake, so that you need ample clearance).

Pastry dough pressed into a mini tart tin

In case you don’t have mini tart tins, you can too use a non-stick normal muffin pan, however make sure you depart sufficient clearance for the tart shell to shrink.

Take the surplus dough, re-roll it, and minimize extra circles till you’ve got round 16 of them. 

Tart shells

Evenly fill the tart shells about three quarters full. When you’ve got an ample lip of dough on the high, you possibly can fill it simply till you attain the half the place the dough curves outward. 

Tart shell filled with custard

As soon as crammed, instantly (however very slowly and punctiliously) switch the pan to the oven. Instantly scale back the warmth to 350°F/180°C, and bake for 26-29 minutes, till filling is simply set (if a toothpick can rise up in it, it’s carried out). 

Enable the tarts to chill for a minimum of 10 minutes earlier than having fun with.

Hong Kong Egg Tarts, thewoksoflife.com

And that’s it! You at the moment are an egg tart Jedi.

Chinese Egg Tarts

For the very best outcomes and thoughts blowing texture and style, eat these Hong Kong egg tarts whereas they’re nonetheless heat! We like them with a cup of Hong Kong milk tea.

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Right here’s the complete printable Hong Kong Egg Tarts Recipe! For extra treats, additionally try our assortment of Dim Sum recipes and Chinese Bakery recipes.

Hong Kong Egg Tarts

Hong Kong model egg tarts are certainly one of our favourite pastries. This recipe yields a easy, glassy, frivolously candy custard, in a melt-in-your-mouth, flaky pastry shell.

Hong Kong Egg Tarts, thewoksoflife.com

serves: 16

Directions

  • In a bowl, mix the flour and salt. The butter must be simply tender sufficient that it offers once you press it, however not so tender that it collapses. Mainly, you need it to be tender sufficient to interrupt up together with your fingers, however it shouldn’t instantly kind a paste with the flour.

  • Lower the butter into small cubes, and add it to the flour and salt. Working rapidly, break it up roughly together with your fingers till it resembles coarse crumbs with some pea-sized chunks of butter nonetheless within the combination.

  • Add 2 tablespoons of chilly water, and produce the dough collectively together with your arms. Add just a little extra water if mandatory (begin with 1/2 teaspoon), not more than 2 teaspoons. Wrap the dough tightly in plastic or a reusable bag, and refrigerate for 20 minutes.

  • On a frivolously floured floor, roll the dough right into a roughly 6×15 inch rectangle. Work rapidly to keep away from overworking it.

  • Fold the highest third of the dough all the way down to the middle, then the underside third up and over that. Give the dough 1 / 4 flip (left or proper) and roll out once more to a 6×15 inch rectangle. Fold the identical means as earlier than, cowl, and chill for 1 hour.

  • Whereas the dough is resting, make the filling. Dissolve the sugar into 1 cup of sizzling water, and permit the combination to chill to room temperature. Whisk evaporated milk, eggs, and vanilla collectively, after which completely whisk within the sugar water. Pressure via a nice meshed strainer into a big measuring cup or pitcher (one thing with a pour spout). It is best to have about 2 ½ cups of custard.

  • Preheat the oven to 375° F/190°C, and place a rack within the decrease third of your oven.

  • Roll out the dough 0.2 inch/5mm thick, and minimize into 4-inch circles to suit both mini tart tins or a shallow non-stick normal muffin pan, leaving a lip going excessive of the cup (the tart shells will shrink as they bake, so that you need ample clearance). Take the surplus dough, re-roll it, and minimize extra circles till you’ve got round 16 of them.

  • Evenly fill the tart shells about three quarters full. When you’ve got an ample lip of dough on the high, you possibly can fill it simply till you attain the half the place the dough curves outward.

  • As soon as crammed, instantly (however very slowly and punctiliously) switch the pan to the oven. Instantly scale back the warmth to 350°F/180°C, and bake for 26-29 minutes, till filling is simply set (if a toothpick can rise up in it, it’s carried out).

  • Enable the tarts to chill for a minimum of 10 minutes earlier than having fun with.

Suggestions & Notes:

Recipe makes about 16 tarts.

vitamin details

Energy: 180kcal (9%) Carbohydrates: 19g (6%) Protein: 3g (6%) Fats: 10g (15%) Saturated Fats: 6g (30%) Trans Fats: 1g Ldl cholesterol: 56mg (19%) Sodium: 41mg (2%) Potassium: 55mg (2%) Fiber: 1g (4%) Sugar: 7g (8%) Vitamin A: 326IU (7%) Vitamin C: 1mg (1%) Calcium: 31mg (3%) Iron: 1mg (6%)

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