How to Make Chinese Style Egg Tart - 蛋挞
Flaky tart crust filled with a smooth, creamy and sweet custard filling
Hong Kong Style Egg Tart | 蛋挞
What Are Chinese Egg Tarts 蛋挞
Chinese Egg Tarts. Also known as 蛋挞, dan tat in cantonese are baked Chinese pastry tarts. The pastry crust is either made with a butter shortcrust pastry or puff pastry. Inside it is filled with a silky, smooth and sweet egg custard.
These egg tarts are typically sold at local Chinese bakeries or as a dessert in some Dim Sum 点心 restaurants.
What is the difference between Hong Kong Style Egg Tart And Portuguese Egg Tarts
There are 2 types of egg tart. Hong kong / Cantonese-style egg tarts and Macau Portuguese egg tarts. The Hong Kong egg tarts are made with a butter/lard shortcrust pastry or puff pastry filled with a smooth, creamy and sweet custard filling. The Portuguese egg tarts are made of puff pastry with a sweeter custard filling and a caramelized top.
How To Make Chinese Egg Tarts
To make this recipe easier you could use store bought pre-made puff pastry. Today however we will also be learning how to make the SUPER FLAKY crust that is similar to puff pastry. Whenever I make these tarts they don't last long on the table, these are amazing to share with your family & friends!
Scroll down to check out the ingredients needed for the Hong Kong Style Egg Tarts with step by step instructions! (づ｡◕‿‿◕｡)づ
Egg Tart | 蛋挞
Ingredients
Egg Tart Filling:
✿ 260 Milliliters Milk
✿ 95 Grams Sugar (To Taste)
✿ 3 Eggs
✿ 3 Teaspoons Evaporated Milk
✿ Vanilla Extract
Egg Tart Crust - Oil Dough:
✿ 100 Grams Flour
✿ 170 Grams Butter
Egg Tart Crust - Water Dough:
✿ 125 Grams Flour
✿ 2 Egg Yolks
✿ 50 Milliliters Water
✿ 1 Tablespoon Custard Powder (Optional)
INSTRUCTIONS | Click here for the recipe video
Oil Dough
Make Oil Dough.
Water Dough
Make Water Dough.
Refrigerate Dough
Refrigerate Dough Until Cool
Prepare Filling
Make Egg Custard Filling.
Start Layering
Place Oil Dough In The Middle.
Layer Dough
Fold In 3 Layers. (3 Times)
Layer Dough
Fold In 4 Layers. (2 Times)
Tart Shell
Cut Out The Crusts.
Mold
Place In Mold.
Fill Egg Tarts And Bake
Bake 450F 15 Min
plus 400F 10 Min.
Serve
Remove From Mold And Serve!
Egg Tart Pastry Crust - Oil Dough
To make the dough we need 2 seperate dougs. Oil dough and water dough.
For the oil dough mix butter with the flour.
*Use a scraper to make it easier to knead the butter and flour together.
Egg Tart Pastry Crust - Water Dough
For the water dough mix flour and custard powder together. Slowly add the water until a dough forms.
*The dough will be a little bit sticky.
Place water dough in a Ziplock or wrap with plastic wrap and refrigerate for 20 minutes.
Place oil dough in a Ziplock and shape it into a flat square. Refrigerate for 20 minutes as well.
Chinese Egg Tart Filling
While the dough is resting we can make the egg tart filling. Heat up the milk with sugar and cook until sugar dissolves.
In a bowl combine eggs, evaporated milk and vanilla extract. Slowly add the warm milk mixture while you keep stirring.
Strain the mixture twice. Leave it on the countertop to let it completely cool down to room temperature.
Assemble Puff Pastry Dough
Roll out the water dough and place the oil dough in the middle. Wrap it up like an envelope and seal the edges together.
Layer Puff Pastry
Watch Video with step-by-step instructions
We will be layering the crust by rolling it in a rectangle and folding it.
1. Roll in a rectangle, and fold in 3 layers, wrap it up, then refrigerate for 20 minutes.
2. Repeat step 1.
3. Repeat step 1.
4. Roll into a rectangle, this time fold it in 4 layers, wrap it up, then refrigerate for 20 minutes.
5. Repeat step 4.
Roll the dough out in one big sheet.To make the egg tarts you’ll need egg tart molds. Use a cup or bottle the same size as the egg tart to cut out the circle.
*Thickness of the dough should be +/- 4 -5 mm.
Stack the crust on top of each other with plastic in between to keep them separated. Keep them refrigerated while preparing the molds.
Coat mold with a thin layer of butter. Take a piece of dough and place it in the mold. Press the edges of the dough up until it covers the edge of the mold. Poke holes on the bottom of the crust.
Fill it with the filling about ¾.
Bake on the second lowest rack.
Bake for 450F for 15 minutes.
Turn down the heat to 400F, & bake at 400F for another 10 minutes.
Turn OFF the oven and leave the egg tarts in the oven for 25 minutes.
Slightly prop open the oven (I tucked a kitchen towel in between). Let them sit for 5 minutes and they’re ready to take out!
Eat while hot or let them cool down!
TIPS & NOTES
✿ When making the puff pastry make sure the dough is cold every time you roll it out. If it get too warm the butter will melt into the dough and it won’t turn out flaky.
✿ If the dough is too hard to roll out leave it for about 5 min at room temperature.
✿ Normally I throw away the leftover dough but if you want to re-use it you can stack the leftover dough on top of each other and roll it out in a sheet again. Don’t collect everything in a ball, because you want to keep it flaky.
✿ DON’T OPEN the oven during baking and the cooling down process.
✿ This recipe is enough for +/- 16 small egg tarts and +/- 12 big egg tarts.
✿ Chinese egg tarts are the most yummy on the same day, fresh out of the oven, while warm!
Did you make this recipe?
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