Dan Tat

These small Hong Kong-style egg tarts have crisp, buttery pastry and a glossy, gently set custard with a light vanilla aroma. They are simple, elegant, and especially delicious served warm, when the contrast between flaky shell and silky filling is at its best.

Nutrition · per serving

463kcal

9.4gProtein

35.1gCarbs

31.7gFat

0.8gFiber

2 servings

Ingredients

9 items

Pastry shells

ready-made all-butter puff pastry160 g

plain flour, for dusting5 g

unsalted butter, for greasing the tin5 g

Egg custard filling

whole egg1 large (50 g without shell)

egg yolk1 (18 g)

whole milk90 ml

caster sugar35 g

vanilla extract2 ml

fine salt1 pinch

Tips

•Using ready-made all-butter puff pastry makes this beginner-friendly and keeps the recipe within 30 minutes.
•Straining the custard is the easiest way to achieve a smooth, bakery-style filling.
•For the cleanest top, avoid whisking too vigorously; excess bubbles can cause the surface to blister.
•These are best eaten warm on the day they are baked, when the pastry is at its crispest.

Steps

1
Preheat the oven to 220°C. Lightly grease 2 standard muffin cups or 2 tart moulds with the unsalted butter. Lightly dust the work surface with plain flour.
5 g unsalted butter, for greasing the tin5 g plain flour, for dusting
2
Unroll the ready-made all-butter puff pastry and, if soft, chill it for 2 to 3 minutes so it is easier to handle. Cut 2 circles large enough to line the moulds, then press them in gently without stretching. Chill the lined moulds for 5 minutes; this helps the pastry keep its shape and puff evenly.
160 g ready-made all-butter puff pastry
3
Make the custard: in a bowl, whisk the whole egg and egg yolk gently until combined but not frothy. Warm the whole milk just until barely steaming, then stir in the caster sugar, vanilla extract, and fine salt until the sugar dissolves.
1 large (50 g without shell) whole egg1 (18 g) egg yolk90 ml whole milk35 g caster sugar2 ml vanilla extract1 pinch fine salt
4
Slowly pour the warm milk mixture into the eggs while whisking gently. Strain the custard through a fine sieve into a jug; this removes bubbles and gives the filling its signature silky texture.
1 large (50 g without shell) whole egg1 (18 g) egg yolk90 ml whole milk35 g caster sugar2 ml vanilla extract1 pinch fine salt
5
Place the chilled pastry shells on a baking tray. Fill each shell about 80 to 85% full with custard so there is room for slight expansion in the oven.
160 g ready-made all-butter puff pastry1 large (50 g without shell) whole egg1 (18 g) egg yolk90 ml whole milk35 g caster sugar2 ml vanilla extract1 pinch fine salt
6
Bake for 10 minutes at 220°C, then reduce the oven to 190°C and bake for 5 to 7 minutes more, until the pastry is deep golden and the custard is just set with a slight wobble in the centre. If the custard balloons, it is slightly overbaked, so check early.
7
Let the tarts rest in the tin for 5 minutes to finish setting, then carefully lift them out and serve warm. The pastry should be crisp and flaky, and the custard smooth and delicate.

Origin & History

Dan tat is the Hong Kong-style egg tart, descended from custard tarts introduced through colonial-era trade and adapted in Cantonese bakeries. Over time it became a cha chaan teng and dim sum staple, prized for its flaky shell and delicate egg custard centre.

chinese hong-kong egg-tart vegetarian baking dim-sum custard

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Steps

Preheat the oven to 220°C. Lightly grease 2 standard muffin cups or 2 tart moulds with the unsalted butter. Lightly dust the work surface with plain flour.

5 g unsalted butter, for greasing the tin5 g plain flour, for dusting

Unroll the ready-made all-butter puff pastry and, if soft, chill it for 2 to 3 minutes so it is easier to handle. Cut 2 circles large enough to line the moulds, then press them in gently without stretching. Chill the lined moulds for 5 minutes; this helps the pastry keep its shape and puff evenly.

160 g ready-made all-butter puff pastry

Make the custard: in a bowl, whisk the whole egg and egg yolk gently until combined but not frothy. Warm the whole milk just until barely steaming, then stir in the caster sugar, vanilla extract, and fine salt until the sugar dissolves.

1 large (50 g without shell) whole egg1 (18 g) egg yolk90 ml whole milk35 g caster sugar2 ml vanilla extract1 pinch fine salt

Slowly pour the warm milk mixture into the eggs while whisking gently. Strain the custard through a fine sieve into a jug; this removes bubbles and gives the filling its signature silky texture.

1 large (50 g without shell) whole egg1 (18 g) egg yolk90 ml whole milk35 g caster sugar2 ml vanilla extract1 pinch fine salt

Place the chilled pastry shells on a baking tray. Fill each shell about 80 to 85% full with custard so there is room for slight expansion in the oven.

160 g ready-made all-butter puff pastry1 large (50 g without shell) whole egg1 (18 g) egg yolk90 ml whole milk35 g caster sugar2 ml vanilla extract1 pinch fine salt

Bake for 10 minutes at 220°C, then reduce the oven to 190°C and bake for 5 to 7 minutes more, until the pastry is deep golden and the custard is just set with a slight wobble in the centre. If the custard balloons, it is slightly overbaked, so check early.

Let the tarts rest in the tin for 5 minutes to finish setting, then carefully lift them out and serve warm. The pastry should be crisp and flaky, and the custard smooth and delicate.