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Easy Hong Kong Style Egg Tarts

Hong Kong-style egg tarts (dan tat) are Hong Kong’s take on traditional egg tarts. These Chinese egg tarts have a buttery shortbread cookie shell with a flavorful custard-like egg filling that just melts in your mouth!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Course baking, Dessert, Snack
Cuisine Chinese

Equipment

  • 1 stand mixer
  • 1 Oven
  • 10 Egg Tart Molds

Ingredients
  

Dough

  • 90 g Unsalted butter Room temperature, cut into small cubes20
  • 20 g Icing sugar
  • 10 g Milk powder
  • 10 ml Evaporated milk
  • 65 g Bread flour
  • 65 g Cake flour

Egg filling

  • 100 ml Water
  • 80 g White granulated sugar
  • 90 ml Milk (cold) 2%, whole
  • 2 Large Egg

Instructions
 

Making the dough

  • Start by adding in your unsalted butter + powdered sugar into a stand mixer mixing bowl. Cream the butter and sugar together until everything is well mixed together (approximately 1-2 minutes).
  • Now add in your evaporated milk and then mix everything together until the milk is incorporated with everything (approximately 1-2 minutes).
  • Now add in your milk powder, bread flour, and cake flour to the bowl. Mix everything together until you don’t see anymore white flour spots (about 2-3 minutes). Don’t overmix the dough, otherwise it will become tough!
  • After mixing the dough, take it out of the stand mixer and wrap it in some plastic wrap, and set it aside. Let the dough rest for 15 minutes.
  • After 15 minutes have passed, weigh out the dough and then divide it into 10 pieces (approximately 25g per piece).
  • Now, take each piece of dough and roll it into a round ball. Sprinkle a little bit of flour on the dough balls so they don’t stick together, and then cover them with some plastic wrap to prevent them from drying out.
  • Now, grab some cold or room temperature butter and grease your egg tart molds so that the dough won’t stick to them after baking, and then set the egg tart molds aside. I’m using 7-7.5cm egg tart molds in this recipe here. If you use larger ones, then your egg tart shells will be thinner!
  • Next, sprinkle a little flour on your countertop.
  • Then, grab 1 piece of the dough balls and flatten them on top of the flour. Place the dough in the middle of the egg tart molds.
  • Now press down with each thumb while rotating the tart mold in either a clockwise or counterclockwise motion, while slowly pushing up and spreading out the dough until it covers the whole tart mold. The top of the dough should be only slightly higher than the top edge of the tart molds.
  • When done shaping all of the tart molds with the dough, place them onto a baking tray and then place the tray in the fridge.

Egg filling

  • While our dough is cooling down in the fridge, prepare the egg filling by adding white granulated sugar and water into a saucepan and mixing everything well together.
  • Cook the sugar and water mixture on a stovetop until all of the sugar has melted. There’s no need to cook it until it is boiling. Once done, turn off the stove and remove the saucepan from the stove top.
  • Now add in the milk while stirring the sugar water mixture. Let the mixture cool off until it’s lukewarm.
  • Now crack your eggs into a bowl and whisk them. Whisk the eggs until they are well mixed together.
  • Next, slowly whisk the eggs while pouring the milk sugar water mixture into the bowl.
  • Once everything is well mixed together, pour the egg filling mixture through a sieve into a cup or jug.
  • Now, preheat your oven to 350°F (180°C).
  • Once your oven is almost ready, take out the egg tarts. Now, give the egg filling a quick stir, and pour the egg filling into each egg tart until it is around 80% filled. Don't overfill it as the eggs will expand and rise during baking.
  • If you see any bubbles on the surface of your egg tarts, I suggest using a toothpick or a lighter to pop the bubbles to ensure you have a smooth surface on your egg tarts after they are finished baking.
  • Once your oven is ready, bake the egg tarts in the oven on the middle rack at 350°F (180°C) for 22-23 minutes or until the egg filling is fully cooked.
  • Once the egg tarts are finished baking, let them cool down before removing them from the egg tart mold. They will come off easily once the egg tarts have cooled down.

Notes

Note: The oven baking time and temperature provided are a general guideline and may differ between ovens. You may need to adjust based on your own oven.
To check and see if your egg tarts are done baking, slightly shake the baking tray while it's still in the oven and observe whether or not your egg filling wiggles or not.