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Cantonese Egg Tart

Cooking Method ,
Cuisine ,
Courses , , ,
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins
Servings 12
Description

Egg tarts, or dan tat (蛋撻), are a classic Cantonese pastry beloved for their silky, smooth custard filling nestled in a flaky crust. Originally inspired by English custard tarts, they became a staple in dim sum restaurants across Guangdong and Hong Kong, showcasing the Cantonese mastery of creating delicate and satisfying desserts.

The story takes an intriguing twist with the Portuguese-style egg tart, made famous by Lord Stow’s Bakery in Macau in 1989. This version, influenced by Portuguese pastéis de nata, features a caramelized, richer custard that adds a new layer of flavor to the traditional treat.

What’s remarkable about these tarts is how they embody the fusion of cultures—English, Portuguese, and Cantonese—all coming together to create something universally loved. They remind us that food evolves, weaving together traditions and influences to tell stories that resonate across generations. Whether you prefer the traditional or Portuguese-style, egg tarts are a delightful symbol of culinary creativity and connection.

Ingredients
    For the Pastry:
  • 1 cup all-purpose flour
  • 1 1/2 sticks butter (6 ounces)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/4 to 1/4 1/2 cup ice water
    • For the Filling:
  • 2 large whole eggs
  • 1 Egg yolk
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar (for simple syrup)
  • 1/2 cup water (for simple syrup)
Instructions
    Prepare the Pastry:
  1. In a mixing bowl, combine the flour, sugar, and salt.
  2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
  4. Form the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
    5. Roll Out the Pastry:
  5. Preheat your oven to 400°F (204°C).
  6. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
  7. Use a round cutter (about 3 inches in diameter) to cut out circles of dough. Gently press each circle into a tart tin, trimming any excess dough.
  8. Chill the tart shells in the refrigerator while you prepare the filling.
    9. Prepare the Filling:
  9. First, prepare a simple syrup by combining water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, then let the syrup cool to room temperature.
  10. In a bowl, whisk the eggs, then gradually add the cooled simple syrup, whisking until well combined.
  11. Stir in the evaporated milk, and vanilla extract. Mix until smooth.
  12. Strain the mixture through a fine sieve to ensure a silky smooth filling.
    13. Fill and Bake the Tarts:
  13. Pour the filling into the chilled tart shells, filling them just below the rim.
  14. Bake in the preheated oven for 20 minutes, or until the filling is set but still slightly jiggly in the center.
  15. The tops should be lightly browned, and the crust should be golden and flaky.
    16. Cool and Serve:
  16. Remove the tarts from the oven and let them cool in the tins for a few minutes before transferring them to a wire rack.
  17. Serve warm or at room temperature.
Maricel's Tips
  • To get that perfect flaky crust, make sure your butter is very cold when you’re working it into the flour. Also, don’t overwork the dough—handle it just enough to bring it together, and chill it well before rolling it out.
  • If you want a richer, more caramelized top, try using a kitchen torch to lightly brûlée the tops of the tarts after they’ve cooled. It adds a nice contrast to the creamy filling!
Read it online: https://maricelskitchen.com/recipe/cantonese-egg-tart/