Hong Kong Egg Tart (Dan Tat)
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5.0
9 reviews
Excellent
Hong Kong Egg Tart (Dan Tat)
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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.
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Ingredients
- 1½ 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
Instructions
- 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.
- 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.
- 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.
- Whisk the eggs and evaporated milk. Then incorporate the sugar water, vanilla and continue to whisk. Strain the mixture through a fine sieve.
- Preheat oven to 400 F / 200˚C.
- 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.
- Fill each empty pastry shell almost to the top. Transfer the baking sheet to the oven and bake for 15 minutes.
- 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.
- Enjoy the egg tarts piping hot.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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