Dàn Tà — Hong Kong's Beloved Sweet
"Buttery, flaky crust. Silky smooth custard. Warm from the oven. Perfection."
Egg tarts arrived in Hong Kong via Macau's Portuguese pastel de nata. Cantonese bakers adapted the recipe, creating two styles: Hong Kong style (shortcrust pastry) and Macau style (flaky puff pastry).
Every dim sum restaurant serves them. Every bakery displays them in the window. Eat them warm — that's the only rule.
"A HK egg tart, fresh from the oven, is proof that simple things can be perfect."
Pulse flour, sugar, salt, and cold butter in food processor until sandy. Add yolk and water, pulse until dough forms.
Wrap in plastic, refrigerate 30 minutes.
Press dough into 12 tart molds, creating thin, even shells. Refrigerate while making custard.
Dissolve sugar in hot water. Let cool slightly.
Whisk eggs (don't beat — no bubbles). Add evaporated milk and vanilla. Slowly whisk in sugar water.
Strain custard through fine sieve. This ensures silky-smooth texture.
Never skip this step. Any lumps or air bubbles = imperfect custard surface.
Preheat oven to 400°F. Fill each shell ¾ full with custard.
Bake 15-20 minutes until custard is just set (slight wobble in center is OK — it sets as it cools).
Cool in pan 5 minutes, then remove. Serve warm or at room temperature.
Use puff pastry instead of shortcrust. Bake at higher temp for caramelized top.
Use mini muffin tin. Reduce baking time to 12-15 minutes.
Add 1 tablespoon matcha powder to the custard for a modern twist.