This is The Best Chinese Egg Tart Recipe (Dan Tat) you will ever try! Discover the secret to a perfectly flaky crust and a silky, sweet egg custard filling. If you want to impress your family and friends, mastering The Best Chinese Egg Tart Recipe (Dan Tat) is the way to go! #ChineseEggTart #DanTat #DimSumRecipe #EggTartRecipe
The Best Chinese Egg Tart Recipe (Dan Tat)
If there is one pastry that steals the show at any dim sum restaurant or Chinese bakery, it is the classic egg tart (Dan Tat). The combination of a buttery, flaky crust and a smooth, glossy egg custard that practically melts in your mouth is irresistible. Creating The Best Chinese Egg Tart Recipe (Dan Tat) at home might seem intimidating, but it is entirely doable with a little patience and the right technique.
The secret to that signature bakery-style custard is using evaporated milk and making sure you strain the egg mixture for a flawless, bubble-free finish. Let's get baking!
What You'll Need
For the Flaky Crust: (Note: For a quick shortcut, you can use store-bought puff pastry, but this homemade shortcrust is incredibly authentic and buttery!)
1 ½ cups all-purpose flour
¼ cup powdered sugar
½ cup unsalted butter (softened at room temperature)
1 large egg (beaten)
1 tsp vanilla extract
For the Silky Egg Custard:
½ cup hot water
⅓ cup granulated sugar
3 large eggs (room temperature)
½ cup evaporated milk
½ tsp vanilla extract
How to Make It
Make the simple syrup: In a medium bowl, dissolve the granulated sugar into the hot water. Stir until the sugar is completely dissolved, then set it aside to cool to room temperature. Do not add eggs to hot syrup, or they will scramble!
Mix the pastry dough: In a separate large bowl, cream the softened butter and powdered sugar together until smooth. Add the beaten egg and vanilla extract, mixing until combined. Gradually fold in the all-purpose flour until a soft dough forms. Knead gently into a ball, wrap in plastic wrap, and chill in the fridge for 20 to 30 minutes.
Prepare the custard: Once your sugar water is completely cool, whisk in the 3 large eggs, evaporated milk, and vanilla extract. Whisk gently to combine without creating too many air bubbles.
Strain the filling: To achieve that perfectly smooth, glass-like surface, pour the custard mixture through a fine-mesh sieve into a measuring cup with a pour spout. Set aside.
Shape the tarts: Preheat your oven to 200°C. Roll the chilled dough out on a lightly floured surface to about a ¼-inch thickness. Use a round cookie cutter to cut out circles. Gently press each dough circle into your tart tins (metal or foil tins work perfectly), ensuring the dough comes all the way up the sides.
Fill and bake: Carefully pour the strained egg custard into each tart shell, filling them about 80% to 90% full. Do not overfill, or they will spill over in the oven.
The baking secret: Place the tarts on the lowest rack of your oven. Bake at 200°C for 10 to 12 minutes until the edges of the crust start to turn lightly golden. Then, lower the heat to 180°C and bake for another 10 to 15 minutes. Watch them closely—if the custard starts to puff up like a dome, prop the oven door open slightly to let out some heat. You want the custard to gently set, not boil!
Cool and enjoy: You can check if they are done by poking a toothpick into the center of the custard; it should stand up on its own. Remove from the oven and let them cool for at least 10 minutes before removing them from their tins. They are best served warm!
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